Light and fluffy no bake cheesecake with a tart lemon taste.
Original recipe makes 1 – 10 inch round pan or 9×13 inch pan
3 cups graham cracker crumbs
1/2 cup butter
1 tablespoon confectioners’ sugar
1 (3 ounce) package lemon flavored Jell-O® mix
1 cup boiling water
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 (5 ounce) can evaporated milk
3 hrs 20 mins
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners’ sugar. Mix well 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. Turn off oven.
- Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
- In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in 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.
Calories: 166 kcal
Carbohydrates: 20.6 g
Cholesterol: 22 mg
Fat: 8.6 g
Fiber: 0.3 g
Protein: 2.2 g
Sodium: 144 mg