The Easiest Lemon Cheesecake

The Easiest Lemon Cheesecake - this no bake recipe with graham cracker crust, creamy cheesecake and lemon Jell-O filling is so quick and easy to make and it's perfect for Easter or any other holiday, as well as for hot summer days. Its refreshing taste will be loved by all lemon fans.

This is hands-down The Easiest Lemon Cheesecake you'll ever make - and here's why it works so well:

1. Lemon Jell-O sets it perfectly - It gives the filling structure without baking, so you get a firm yet creamy cheesecake every time.
2. Cream cheese creates the perfect creaminess - Softened and beaten with sugar, it balances the tangy lemon flavor and makes the texture silky smooth.
3. Whipped cream keeps it light - Folding in whipped cream gives it that airy, melt-in-your-mouth feel.
4. No-bake convenience - No oven, no water bath, no stress. Just mix, chill, and enjoy.
5. Bright, refreshing flavor - Lemon zest and Jell-O add a fresh citrus punch that makes this dessert irresistible, especially in warm weather.

In short: it's creamy, tangy, light, and ridiculously easy - everything you want in a summer cheesecak

You'll only need a few basic ingredients for preparing this delicious cheesecake and since it's no bake, you can only leave it in the fridge to set and cool. This simple recipe will become your favorite in the upcoming period of warm days, without turning on the oven, isn't that great?

For the crust:

• graham cracker crumbs
• unsalted butter

For filling:

• lemon Jell-O
• hot water
• cream cheese
• granulated sugar
• lemon zest
• vanilla extract
• heavy whipping cream

The quantity of ingredients and preparation details are at the bottom of the post in the recipe card

Make graham cracker crust

Combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.

Make the filling

Dissolve the lemon Jell-O in hot water and let it cool slightly.
Beat the cream cheese and sugar until smooth, then mix in the zest and vanilla. Gradually add the cooled Jell-O.
Whip the cream to soft peaks and gently fold it into the mixture.
Spread over the crust and chill for at least 6 hours or overnight. Decorate with whipped cream, lemon slices, and lemon zest.

How to store it?

Refrigerated, for 4-5 days covered with foil or plastic wrap.

Can I freeze it?

Yes, you can freeze it for up to 3 months. Thaw in the fridge overnight.

Tips and tricks for this The Easiest Lemon Cheesecake

Although this recipe is so easy, follow a few tips to make sure it works out fine.

Use softened cream cheese, it will be easier to beat it and there won't be any lumps.

Make sure the dissolved lemon Jell-O is cool enough before adding it to the cream cheese filling. After you dissolve it in the hot water, let it rest at room temperature for 20-30 minutes.

It's best to keep it lukewarm when adding it to the cream cheese filling. If you want to speed up the process, leave it in the refrigerator for a few minutes.

In that case, take care that it does not set, it must be liquid and lukewarm when you add it to the cream cheese filling.

Easter is in just a couple of days and you're still not sure what to prepare? Don't worry EASTER RECIPES here you can find something interesting.

If you like this recipe and you love cheesecakes and pies, check out CHEESECAKE AND PIE and No Bake Lemon Cream Pie.

The Easiest Lemon Cheesecake is definitely a must have! Me and my family love the refreshing taste of this cake. Prepare it and you'll surely enjoy its incredible taste.