Simply Dessert

 

 

Easy Lemon Cheesecake

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This makes 2 refrigerator pies....

 

2 graham cracker pie crusts 

3 cream cheese (8 oz. each)

1/2 c. sour cream

Powdered sugar 

1 can lemon pie filling (21 oz.)

 

Soften the cream cheese. Stir in sour cream. Add powdered sugar: start with 1 heaping cup, stir in thoroughly, taste, add a bit more if not sweet enough to your preference. Divide evenly into the 2 pie crusts. Cover. Refrigerator until firm. Gently spoon on lemon filling, using half of the can for each pie, smooth with back of spoon to spread evenly. Cover. Refrigerator at least 2 hours, or overnight.