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The Easiest Lemon Cheesecake – this no bake recipe with graham cracker crust, creamy cheesecake and lemon jello 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.

The Easiest Lemon Cheesecake

by Dragana Raosavljev
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.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Course Cheesecake and Pie
Cuisine American
Servings 12 slices
Calories 325

Ingredients
  

CRUST:

  • 2 ¼ cups graham cracker crumbs
  • ½ cup unsalted butter - melted

CHEESECAKE FILLING:

  • 1 package - 3 Oz Lemon Jell-O
  • 1 cup hot water
  • 16 Oz cream cheese - softened
  • ½ cup granulated sugar
  • ½ tbsp. lemon zest
  • ½ tsp. vanilla extract
  • 1 ¼ 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. 
    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.
    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 ⅛ 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.
    Add the grated lemon zest and vanilla extract and beat to combine. Add cooled Jell-O in batches of ⅛ 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.
    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

Serving: 1gCalories: 325kcalCarbohydrates: 24gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 8gCholesterol: 68mgSodium: 200mgFiber: 1gSugar: 15g
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