If you want something light & creamy on a hot summer evening, look no further! This recipe is super easy & super yummy! Best of all, no oven or stove top to heat up your kitchen!
I try to avoid processed foods & chemicals as much as possible. When making recipes like this that use pre-made ingredients or mixes, I go for the ones that have fewer chemicals. All natural lemon sandwich cookies are really good!
Most recipes for a lemon cookie cheesecake call for gelatin or instant pudding. It is extremely hard to find an instant pudding that isn’t full of chemicals, so I use the cooking kind of vanilla pudding mix. The dry pudding mix is poured into the mixing bowl without cooking it.
- 22 lemon sandwich cookies
- 1 Tbsp sugar
- 1/2 stick of butter, melted
- 16 oz cream cheese, softened
- 3.5 oz vanilla pudding
- 1 cup sugar
- 1/3 cup lemon juice
- 1/2 tsp lemon extract
- 16 oz heavy whipping cream
- 1/4 cup powdered sugar
For the crust:
Crush lemon sandwich cookies & 1 Tbsp sugar in food processor until fine. Add melted butter & blend until butter is well incorporated.
Press cookie mixture evenly into bottom of 9″ springform pan.
Cover & refrigerate for 30 minutes.
Whip whipping cream & 1/4 c powdered sugar until stiff peaks form. Cover & place in refrigerator while you mix the remaining ingredients.
In a separate bowl, beat cream cheese until smooth. Add pudding mix, 1 c sugar, lemon juice, & extract. Beat until smooth & creamy.
Fold whipped cream into cream cheese mixture. Spread evenly on crust.
Chill at least 2 hours before serving. Garnish with chopped lemon sandwich cookies (optional).