7-Up Lemon Cheesecake with Strawberry Glaze


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Deliciously citrus-y and refreshing! A perfect way to bring back summer all year round.

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  • Crust:
  • 2 C. graham cracker crumbs
  • 1/2 C. butter, melted
  • 1/2 C. confectioners' sugar
  • 1 tsp. cinnamon
  • 7-Up Filling:
  • 1 envelope unflavored gelatin
  • 6 Tbs. granulated sugar
  • 1 1/2 C. 7-Up, divided
  • 2 eggs, beaten
  • 1 small box lemon pudding and pie filling (not instant)
  • 3/4 C. water
  • Strawberry Glaze:
  • 1/2 C. strawberry jelly
  • Fresh whole strawberries

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To make the crust, combine well the graham cracker crumbs, confectioners' sugar, cinnamon and melted butter. Press onto bottom and part way up sides of buttered 9-inch springform pan; chill.

To make filling, soften unflavored gelatin in 1/4 C. 7-Up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1 1/4 C. 7-Up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes.

Add 1/2 C. of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-Up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add Strawberry Glaze.

To make strawberry glaze, brush top of chilled cheesecake with melted jelly. Arrange strawberries upright on cake and spoon any remaining melted jelly over them.

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