Easy Peasy Lemon Cheesecake

Need to make dessert in a hurry but don’t want to make rice crispy treats? Here’s an awesome go-between! 🙂 It’s super quick and easy to make, and the taste is just…amazing! It would make the perfect summer treat, but hey–you can always use a splash of summer in winter, right? 😉

This recipe was passed down to us by my great-grandmother. Whether she created it, or got it from someone else, I have no idea. 😦 But I do know that it has definately earned its place in the family!

Click below to download the recipe:

Crust Ingredients:

• 3 c. crushed graham crackers
• 1/2 c. melted butter
• 1/2 c. sugar
• 1/2 tsp. cinnamon

Filling Ingredients:

• 1 8 oz. block cream cheese, softened
• 3 TBSP milk
• 2 3.4 oz. boxes pudding mix
• 3 c. milk

Start by mixing all the crust ingredients together and pouring them into a 9 by 13 pan. Press the mixture down to form an even layer of crust, and bake at 375 F for 7 min.

While your crust is baking, dump your softened cream cheese and 3 TBSP of milk into a bowl and cream it very well. Try to leave as few lumps as possible; but don’t stress it. 😉

Let the real flavor begin! 😀 Dump in your pudding packets, along with the remaining 3 c. of milk, and blend it all together.

Pour the mixture onto your cooled crust, and spread it evenly. You can sprinkle more crushed crackers on if you want to as well. Then refrigerate your finished piece for about 4 hr…

And devour! That was worth a little more mess, wasn’t it?! ❤

What’s your favorite on-the-fly dessert?

Enjoy your splash of summer! 😉