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“Go ahead, dig in and savor the creamy, lemony cheesecake flavor of this dessert. It's so simple to prepare this rich, company-special recipe. I found this recipe in Family Circle Hometown Favorites Cookbook Volume 2. I have not tried this recipe, but I'm posting it for safe keeping.”

Ingredients Nutrition


  1. For crust: In a large bowl, mix together the graham cracker crumbs, butter and sugar. Coat a nonstick 8x8x2-inch baking pan with nonstick cooking spray. Press half of the graham cracker mixture into bottom of the pan. Refrigerate for 1 hour.
  2. For filling: In a large mixing bowl, with electric mixer on medium to high speed, beat cream cheese and 1/2 cup of the milk until combined. Add the remaining 1 1/2 cups milk and the instant pudding. Beat for 1-2 minutes or until smooth.
  3. Remove pan from refrigerator. Pour the filling over crust. Sprinkle the remaining graham cracker mixture over top of the filling. Cover and refrigerate for 3-24 hours.
  4. Cut into 9 squares to serve.

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