No-Bake Lemon Cheesecake: Delightful and Easy Dessert
This no-bake lemon cheesecake is a delightful and easy dessert, perfect for any gathering.
Equipment
- 9 x 9 x 2 inches pan
- aluminum foil
- plastic wrap
- cooking spray
- saucepan
- mixing bowl
Ingredients
Graham Cracker Crust
- 1 ½ cups finely crushed graham crackers
- ⅓ cup melted butter
Lemon Cheesecake Filling
- 1 (3 oz.) lemon flavored gelatin (like Jell-o)
- ½ cup boiling water
- ½ cup iced water
- 8 oz. cream cheese (softened)
- ¼ cup sugar
- 1 (14 oz.) can sweetened condensed milk
- ¼ cup freshly squeezed lemon juice
- 1 ½ cups whipped cream (Cool Whip)
Lemon Curd
- 3 tablespoons butter
- ⅓ cup freshly squeezed lemon juice
- 1 ½ teaspoons lemon zest
- ⅓ cup sugar
- 1 egg egg and 1 egg yolk (slightly whisked)
Instructions
- Line a 9 x 9 x 2 inches pan with foil or plastic wrap and grease lightly.
- Combine graham cracker crumbs and melted butter, press into the pan, and refrigerate.
- Dissolve lemon gelatin in boiling water, add iced water, and let cool.
- Beat cream cheese and sugar until smooth, then mix in sweetened condensed milk and lemon juice.
- Add cooled gelatin mixture, blend, fold in whipped cream, and spread over the crust.
- Melt butter for lemon curd, whisk in sugar, zest, and juice, then add eggs and cook until thickened.
- Spread lemon curd on the set cheesecake, slice, and serve with whipped cream and mint.
- Store leftovers in an airtight container in the refrigerator.
Notes
This recipe requires at least a few hours or preferably overnight in the refrigerator to set completely before serving. It can be doubled or made in a round springform pan for a cake version. Ideal for gatherings such as picnics, potlucks, or family events.