Ingredients for 15 Minute Lemon Cheesecake
- 0 units Powdered Sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- 1 ½ cups graham cracker crumbs
- 16 ounces (two 8-ounce packages) cream cheese, softened
- 3.4 ounces (1 package) instant lemon pudding mix
- 1 ½ cups milk (or half-and-half)
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How to Make 15 Minute Lemon Cheesecake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter in a medium bowl. Mix until well combined.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden.
- While the crust is baking, in a large bowl, beat 16 ounces (two 8-ounce packages) cream cheese until completely smooth and creamy.
- Gradually add ½ cup of milk to the cream cheese, mixing until smooth and creamy.
- Add the remaining 1 cup of milk and 3.4 ounces (1 package) instant lemon pudding mix to the cream cheese mixture.
- Beat on low speed for 1 minute, being careful not to overmix.
- Pour the lemon filling over the cooled crust.
- Refrigerate for at least 2 hours, or until set.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
57g
Fat
96g
Carbs
14g
