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.
The Easiest Lemon Cheesecake
Easter is knocking at the door and if you still haven’t made up your mind about what to prepare, you came to the right place. The Easiest Lemon Cheesecake is quick and easy to make and you can do it a day or two ahead of time and be ready for the upcoming holiday.
Lemon Cheesecake
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 crust:
- graham cracker crumbs
- unsalted butter
For filling:
- lemon Jell-O
- hot water
- cream cheese
- granulated sugar
- lemon zest
- vanilla extract
- heavy whipping cream
No Bake Lemon Cheesecake
Make graham cracker crust with graham cracker crumbs and melted butter, press in a 9 inch springform pan.
Make the filling with lemon Jell-O, cream cheese, sugar, lemon zest, vanilla and heavy whipping cream , then spread evenly over the crust. Cool and decorate before serving and that’s it. Can it be any easier and quicker?
The quantity of ingredients and preparation details are at the bottom of the post in the recipe card.
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.
The Easiest Lemon Cheesecake – this no bake recipe with graham cracker crust, creamy cheesecake and lemon Jell-O filling
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.
Easy Lemon Cheesecake
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.
Lemon Cheesecake Easter dessert
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.
Ingredients
CRUST:
- 2 1/4 cups graham cracker crumbs
- 1/2 cup unsalted butter - melted
CHEESECAKE FILLING:
- 1 package - 3 Oz Lemon Jell-O
- 1 cup hot water
- 16 Oz cream cheese - softened
- 1/2 cup granulated sugar
- 1/2 tbsp. lemon zest
- 1/2 tsp. vanilla extract
- 1 1/4 cup heavy whipping cream
TO DECORATE:
- Whipped Cream - optional
- Lemon Zest - optional
- Lemon Slices - optional
Instructions
TO MAKE THE GRAHAM CRACKER CRUST:
- Line sides and bottom of a 9 inch springform pan. Set aside.
- Combine graham cracker crumbs and melted butter, stirring until the crumbs moisten. Press the mixture on the bottom and sides of the prepared pan. You can use a measuring cup to do this.
TO MAKE THE CHEESECAKE FILLING:
- To make the lemon Jell-O - Pour hot water and lemon Jell-O in a heatproof pan. Keep stirring until the Jell-O dissolves completely. Let it cool for 20-30 minutes at room temperature.
- Beat softened cream cheese and sugar in a large bowl using electric mixer, until smooth.
- Add the grated lemon zest and vanilla extract and beat to combine.
- Add cooled Jell-O in batches of 1/8 of the cup until it is used up. Beat on low between adding until it’s smooth. If necessary, scrape the sides of the bowl.
- In a separate bowl, beat heavy whipping cream until soft peaks form. Add whipped cream to the bowl with the mixture of cream cheese and Jell-O, fold with a spatula until it is completely combined.
- Spread the filling evenly over the crust and smooth the top. Wrap and chill for at least 6 hours, preferably overnight.
- Before serving, top with dollops of whipped cream and sprinkle with grated lemon zest.
Notes
- 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.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 325Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 68mgSodium: 200mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 4g