Active: 20 mins | Inactive: 4 hrs | Serves: 10-12
This no-bake Cheesecake with bright lemon flavor is a great dessert option all year round! Creamy, luscious, and super easy to whip up using just a few basic ingredients. I especially love no-bake desserts during the hot summer days when I do not want to be sitting in a hot kitchen. I enjoy how I can easily make this. The catch is you’ll have to let this cake set in the fridge for a couple of hours. But I promise the waiting time is worth it!
INGREDIENTS
1/2 c. (1 stick) unsalted butter, melted
1 1/2 c. powdered sugar
2 packages of lemon jello
1 c. boiling water
2 c Graham cracker crumbs
3 (8 ounces) packages of cream cheese, softened
Zest and juice from one lemon
2 c. heavy whipping cream, chilled
1/2 tsp salt
Additional lemon zest, for serving, optional
Whipped cream, for serving, optional
How to make Easy No Bake Cheesecake
Step 1: Using nonstick cooking spray, grease a 9 x 9-inch baking dish and set aside.
Step 2: Place the Graham cracker crumbs, butter, and salt in a medium bowl. Mix well until combined. Into the prepared pan, pour the mixture and firmly press it into the bottom of the pan. Chill in the fridge until ready to use.
Step 3: Whisk the jello and boiling water in a small bowl until the jello is dissolved. Set aside at room temperature to cool
Step 4: Place the cream cheese and powdered sugar in another large bowl. Beat using an electric mixer until smooth. Pour in the cooled jello mixture along with the whipping cream, lemon zest, and lemon juice. Mix well until blended. Beat further on high until the mixture begins to thicken.
Step 5: Over the crust, pour the cheesecake mixture. Place in the fridge for at least 4 hours until the filling has set.
Step 6: Before serving, slice the cheesecake into squares. If desired, top with whipped cream and lemon zest. Enjoy!
Ingredients
- 1/2 c. (1 stick) unsalted butter, melted
- 1 1/2 c. powdered sugar
- 2 packages of lemon jello
- 1 c. boiling water
- 2 c Graham cracker crumbs
- 3 (8 ounces) packages of cream cheese, softened
- Zest and juice from one lemon
- 2 c. heavy whipping cream, chilled
- 1/2 tsp salt
- Additional lemon zest, for serving, optional
- Whipped cream, for serving, optional
Instructions
Step 1: Using nonstick cooking spray, grease a 9 x 9-inch baking dish and set aside.
Step 2: Place the Graham cracker crumbs, butter, and salt in a medium bowl. Mix well until combined. Into the prepared pan, pour the mixture and firmly press it into the bottom of the pan. Chill in the fridge until ready to use.
Step 3: Whisk the jello and boiling water in a small bowl until the jello is dissolved. Set aside at room temperature to cool
Step 4: Place the cream cheese and powdered sugar in another large bowl. Beat using an electric mixer until smooth. Pour in the cooled jello mixture along with the whipping cream, lemon zest, and lemon juice. Mix well until blended. Beat further on high until the mixture begins to thicken.
Step 5: Over the crust, pour the cheesecake mixture. Place in the fridge for at least 4 hours until the filling has set.
Step 6: Before serving, slice the cheesecake into squares. If desired, top with whipped cream and lemon zest. Enjoy!
