Lemon Cheesecake No Bake


2 cups Graham Crackers, crumbed

½ cup Butter, unsalted and melted

½ tsp Salt

2 pkg Lemon Jello

1 cup Boiling water

24 ounces Cream Cheese, softened to room temperature

Juice from 1 lemon

Zest from 1 lemon

1 ½ cup Confectioners Sugar

2 cups heavy whipping cream


Spray a 9×9 baking dish with nonstick spray

In a bowl combine the melted butter, salt and graham crackers, mix until thoroughly combined

Press the mixture into the bottom of the prepared pan

Place the crust in the refrigerator while you make the filling

In a small bowl combine the jello and boiling water and stir until the jello is dissolved

Set to the side to cool to room temperature

In a large bowl combine the cream cheese and Confectioners Sugar until the mixture is smooth

To this bowl add in the jello mixture, the heavy whipping cream, lemon juice, and lemon zest until it is completely blended

Continue beating with the electric mixture until mixture begins to thicken

Pour the mixture over the Graham Cracker crust and place into the refrigerator until the filling has set, for at least 4 hours

Slice into squares and top with Whipping Cream and lemon zest


Nutrition Information:


Amount Per Serving: CALORIES: 138 | TOTAL FAT: 12g | SATURATED FAT: 6g | TRANS FAT: 6g | CHOLESTEROL: 234mg | SODIUM: 188mg | SUGAR: 10g | PROTEIN: 8g

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