Oma's No-Bake Lemon Cheesecake
My lemon cheesecake recipe is one you'll make over and over. WHY? Because it's so good and so easy. No baking required. Tastes wonderfully citrus-y refreshing!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3-ounce package of lemon jello (gelatin)
- 1 cup boiling water
- 2 cups graham crumbs or chocolate cookie crumbs
- ⅓ cup melted butter
- 8-ounce package cream cheese (room temperature)
- ¼ cup granulated sugar
- 1 lemon
- 12-ounce tub Cool Whip (1 liter or 4 cups)
- strawberries to garnish
Instructions
- 1
Into a small bowl, mix the jello powder and the boiling water. Stir until jello is dissolved. Set aside to cool.
- 2
Mix together the crumbs and the butter. Reserve about ¼ cup and press the remaining mixture into a 10-inch springform pan.
- 3
Using a mixer, whip the cream cheese and the sugar. Zest the lemon and add about 1 tablespoon zest to the cheese mixture. Add about 2 teaspoons of lemon juice to the mixture as well.
- 4
Check that the jello mixture has cooled to about lukewarm. If it is still hot, place the bowl into a cold water bath and stir until the jello has cooled, but NOT set.
- 5
Add the cooled jello to the cream cheese. Mix thoroughly.
- 6
Fold in the Cool Whip and gently stir until all is mixed well.
- 7
Spoon over the crust and level top. Cover with plastic wrap and place in fridge for several hours.
- 8
Serve, sprinkled with the reserved crumb mixture and garnished with sliced strawberries.