Meyer Lemon Cheesecake

Meyer Lemon Cheesecake

Meyer Lemon Cheesecake

tangy lemon cheesecake topped with a gingersnap pecan crumble

If you love the refreshing taste of lemon, then this luscious lemony cheesecake will knock your socks off after a long day on the trail! 

Our Meyer Lemon Cheesecake is well balanced with sweetness and tangy lemon, and topped with a gingersnap pecan crumble.

4.37 fork rating
(from 548 fork ratings)


  • 1 Serving Meal
  • Dietary Considerations:  vegetarian
    • 650 calories
    • 14 g protein
  • Meal Net Weight:  5.2 oz | 149 g    
  • Meal Includes:  cheesecake mix,  gingersnap crust
  • Required: cool water
  • Recommended:  long handled spoon
Cooking method
just add water
Water required
3 ounces
cool water
Cook time
10 minutes
8 ounces

Cooking instructions

gingersnap crumble packet and natural desiccants (two total) from main meal pouch and crumble packet.
3/8 cup (3 oz / 89 ml) of cool water to the main pouch and whisk to blend. Watch those corners!
air from pouch; seal and set aside.
for 10 minutes.
with gingersnap pecan crumble.
your Meyer Lemon Cheesecake!

Ingredients & Nutrition

Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Lemon Juice (corn syrup, lemon juice, lemon oil), Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Red Pepper Spice (salt, spices, garlic, silicon dioxide)
Special Notes:

CONTAINS: Milk, Pecans, Soy, Wheat


Customer Reviews

4.37 fork rating
(from 548 fork ratings)

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by Tabitha K
I took the Meyer Lemon Cheesecake with me on a 4-day backpacking & climbing trip to Como Lake in Colorado and I saved it for the evening after I climbed Blanca Peak. I had it after the delicious Texas State Fair Chili. I was looking forward to this special treat my entire trip. I pulled it out after dinner to surprise my partner. I made sure to get all the powder out of the corners like the directions said and it was the perfect consistency. It was delicious and more than enough for both of us to share. We even had some left for the next morning. Without doubt, I will purchase this again.

by Lauren Hughes
Delicious! Was a great treat at the end of a long day of hiking! Will purchase this one again.

by randall long
Very good lemon-y flavor. It was pretty hard to get down into all the crevasses of the pack to mix it up enough, so there was still some powder when I ate it. Consistency was good though. I will definitely buy again.

by NLange
While the flavor was good, it was way too sweet! So sweet it hurt my teeth. I’ll pass on buying this one again.

by CoreyR
hmmm. Mine stayed very soupy and never really "setup" as a "cheesecake" or even a pudding.
It tasted good but I ended up drinking it more than eating it.

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Press articles

Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.

— Backpacker Magazine Fall/Winter Gear Guide, October 2011

As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.

— Backpacker Magazine, April 2010

Frequently Asked Questions

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