Unwrap cream cheese and microwave for 10 seconds. Beat cream cheese on medium high speed for 2-3 minutes until light and fluffy.
With mixer off, add heavy whipping cream. Slowly mix on low speed until liquid has been incorporated. Turn mixer to medium high and beat for 2-3 more minutes.
Add lemon pie filling and mix until combined.
In a food processor, grind graham crackers into a fine crumb. Pour into a microwave safe bowl.
Add butter to bowl with crushed graham crackers and microwave for 30 seconds until butter is melted. Stir to combine.
Pour half the graham cracker/butter mixture in the bottom of a bowl. Layer half of the cheesecake mixture on top. Top with remaining graham crackers and cheesecake mixture.
You can serve immediately or refrigerate for 30 minutes. Serve with shortbread cookies, graham crackers or pie crust chips for dipping.
This recipe was created by
Julianne fell in love with baking at an early age and got her sweet tooth from her grandmother. In fact, her grandmother nicknamed her “Sugar” because she was always sneaking off with treats in her hands. Her favorite desserts are cheesecakes, cupcakes and a good, soft sugar cookie. She bakes because she loves to make people happy and loves to see the joy on their faces as they devour her treats.
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