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No-Bake Lemon Cheesecake

No-Bake Lemon Cheesecake

A light and fluffy no-bake lemon cheesecake that's perfect for summer when you don't want to turn your oven on!
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 24 slices
Calories 166 kcal

Equipment

  • 10-inch springform pan
  • medium bowl
  • separate bowl

Ingredients
  

Crust

  • 3 cups graham cracker crumbs
  • ½ cup butter, melted
  • 1 tablespoon confectioners' sugar

Filling

  • 1 package (3 ounces) lemon flavored Jell-O mix
  • 1 cup boiling water
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 can (5 ounces) evaporated milk

Instructions
 

Preparation

  • Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  • Place graham cracker crumbs, butter, and confectioners' sugar in a medium bowl; mix well to combine and press into the bottom of a 10-inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
  • Dissolve lemon gelatin in boiling water. Let cool until thick, but not set.
  • Beat cream cheese, white sugar, and vanilla together in a bowl until smooth. Set aside.
  • Whip evaporated milk in a separate bowl until thick and stiff peaks form. Pour in cooled lemon gelatin and keep mixing until well blended.
  • Fold in cream cheese mixture.
  • Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.

Notes

Spread a layer of lemon curd on top of the chilled cheesecake for even more lemon flavor.

Nutrition

Serving: 1sliceCalories: 166kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 22mgSodium: 144mgPotassium: 45mgSugar: 16gCalcium: 27mgIron: 1mg
Keyword cheesecake, Dessert, lemon, no bake, No-Bake Lemon Cheesecake
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