Lemon Cheesecake


  • 1 - 8oz. Philly cream cheese
  • 1 - 3.5 oz. box lemon Jell-O instant pudding
  • 2 cups milk
  • 1 - Pre-made graham cracker crust
  • graham cracker crumbs (optional)


In a mixer, beat cream cheese until smooth. Blend in 1/2 cup of milk and beat. Add pudding mix and the remainder of the milk and beat. Pour batter into graham cracker crust. If you want, you can sprinkle some graham cracker crumbs over the top. Refrigerate overnight before serving. Keep refrigerated.

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