No Bake Lemon Cheesecake
Easy no-bake lemon cheesecake made with lemon Jello and sweetened condensed milk.
Easy no-bake lemon cheesecake made with lemon Jello and sweetened condensed milk.
- Carbohydrate 21.4186467023279 g
- Cholesterol 7.2291283905 mg
- Fat 1.850121382275 g
- Fiber 0.00762500013519127 g
- Protein 2.51861775860299 g
- Saturated Fat 1.1664936279495 g
- Serving Size 1 1 Serving (92g)
- Sodium 77.7950248700539 mg
- Sugar 21.4110217021927 g
- Trans Fat 0.0958686404625 g
- Calories 111 calories
Step-by-step
- Place the cream cheese in a large bowl, and whip it up until it's nice & fluffy.
- Next add in the sweetened condensed milk, and mix until well combined.
- Sprinkle in the lemon gelatin, then pour in the hot water.
- Add in the lemon juice, and the vanilla extract.
- Mix everything until it's nice and creamy, then pour the no bake lemon cheesecake filling into the graham cracker crust.
- Cover the cheesecake, and refrigerate for a minimum of 4 hours.
- Serve & enjoy!
My Go-To No-Bake Lemon Cheesecake
As a busy working mom, time is a luxury I don’t always have. That’s why I adore recipes that are both delicious and incredibly easy to make. This No-Bake Lemon Cheesecake fits the bill perfectly. It’s a refreshing, tangy dessert that requires minimal effort, yet delivers maximum flavour. It's the kind of recipe that's become a staple in my home, perfect for everything from impromptu gatherings to quiet nights in. The best part? No oven required! This means less time slaving over a hot stove and more time spent with my family.
The beauty of this recipe lies in its simplicity. The creamy, dreamy filling comes together in minutes, requiring only a few simple ingredients. The tangy lemon flavour is beautifully balanced by the sweetness of the condensed milk, creating a flavour profile that's both light and satisfying. I usually use a store-bought graham cracker crust, saving even more time. However, if you're feeling ambitious, making your own crust from scratch adds a nice touch of homemade goodness. And honestly, even without any additional fancy toppings or decorations, this cheesecake is stunning – the bright yellow filling is visually appealing and immediately refreshing.
I've made this cheesecake countless times for various occasions. It's a crowd-pleaser at family gatherings, a welcome treat after a long day at work, and a delightful end to a busy week. The ease of preparation makes it ideal for unexpected guests, and the fact that it needs to be chilled means I can prepare it well in advance, letting the flavors meld beautifully in the refrigerator. I’ve even been known to make a double batch – one for us, and one to share with friends and neighbours.
This recipe is more than just a dessert; it's a testament to the fact that delicious doesn’t have to be complicated. It's a reminder that even amidst the hustle and bustle of daily life, we can still find time for simple pleasures like baking a delightful, refreshing cheesecake. So, if you're looking for an easy, impressive dessert that doesn’t require hours of work, look no further. This No-Bake Lemon Cheesecake is your answer.
Tips and Variations:
- For a richer flavor, use full-fat cream cheese.
- If you don't have lemon gelatin, you can substitute with another flavor, like lime or orange, to create a different variation.
- Add a swirl of whipped cream or a sprinkle of fresh berries before serving for an extra touch of elegance.
- For a more intense lemon flavor, add a teaspoon of lemon zest to the filling.
- Make it a party piece! This cheesecake is perfect for any occasion, from birthdays to casual get-togethers.
Ingredients you’ll need:
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 cup hot water
- 8 oz cream cheese (softened & at room temperature)
- 3 oz lemon gelatin
- 6 oz sweetened condensed milk
- 1 store-bought graham cracker crust
Give this recipe a try and let me know what you think in the comments below! Happy baking!
