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No Bake Lemon Cheesecake

Cheesecake 2

You will have a hard time finding an easier cheesecake recipe than this No Bake Lemon Cheesecake.  And, it’s simply scrumptious.  I’ve never personally made it before.  My aunt Gloria spoiled us by bringing this light and fluffy cheesecake to family dinners, and she ALWAYS left with an empty dish.  Unfortunately, she has joined the family who have gone on before. 

Cheesecake 4We were having a family get-together at my house a few weeks ago and realizing if I ever wanted to taste this luscious dessert again, I would have to make it myself, I called my cousin for the recipe.  It turned out great.  (Well, to me it would have been better if she and other family members had still been here sitting across the table while we ate it.) 




Use a 9 x 13 pan (no need to spray with cooking spray); 

Graham cracker crust;

1 – 12 oz. can of evaporated milk (not sweetened condensed);

1 – 8 oz. package of cream cheese (softened);

1 small package of lemon Jello;

1 cup of sugar;

1 cup of hot (almost boiling) water 

Let’s start with the Graham cracker crust – I use package Graham cracker crumbs and make that according to the directions on the box.  For a 9 x 13 pan, I use two recipes of what the box calls for (the brand I buy contains enough for three crusts – I make two).  Press firmly in the bottom of the 9 x 13 pan and bake as directed.  Reserve about 2/3 – 3/4 cup of Graham cracker crumbs to sprinkle on top (optional, but it looks pretty). 

Next, mix the Jello and hot water together as this will need time to cool.  While this is cooling, cream the sugar and cream cheese together until blended well.  When Jello mixture is cooled, mix this with your sugar and cream cheese mixture.  Set this aside for a bit.

Next, in a separate bowl, beat evaporated milk with electric mixer until it forms peaks.  Mine never did get stiff (maybe 10 minutes).  But when you have soft peaks, fold this into the Jello, cream cheese, etc. mixture and gently stir just enough to blend well.  Pour into your Graham cracker crust, sprinkle with reserved Graham cracker crumbs.  Let set in refrigerator overnight and the flavors will blend perfectly.  You can garnish with whipping cream or even canned whipped topping if you like – this adds a special touch.

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