7-Up Lemon Cheesecake with Strawberry Glaze

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Crumb Crust

  • 2 cups Graham cracker crumbs
  • 1/2 cup confectioners' sugar
  • 1/2 cup butter, melted
  • 1 teaspoon cinnamon

7-Up Filling

  • 1 envelope unflavored gelatine
  • 1 1/2 cups 7-Up, divided
  • 1 small box regular lemon pudding and pie filling (not instant)
  • 6 tablespoons granulated sugar
  • 2 eggs, beaten
  • 3/4 cup water
  • 11 ounces cream cheese, softened

Strawberry Glaze

  • 1/2 cup strawberry jelly, melted
  • Fresh strawberries or unsweetened frozen, thawed whole strawberries


  1. Crumb Crust: Combine all ingredients well. Press onto bottom and part way up sides of buttered 9-inch springform pan; chill.
  2. 7-Up Filling: Soften unflavored gelatine in 1/4 cup 7-Up for 4 minutes.
  3. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1 1/4 cups 7-Up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatine; cool 3 minutes.
  4. Add 1/2 cup 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.
  5. Remove from pan and add Strawberry Glaze.
  6. 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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