With an electric mixer, whip the cream cheese until light and creamy.(You don’t want this mix hot when it’s getting added to the cream cheese or it will clump) Stir until completely dissolved and allow it to cool down for 20-30 minutes. In a small bowl, pour 1 cup (8floz/225ml) of very hot water and sprinkle the lemon Jell-O on top.
Lemon cheesecake cracker#
Press the Graham cracker crust into a 9-inch (23cm) springform pan.Here’s how you make it (and don’t forget to get the recipe with all the measurements, down below): This might be the easiest way to make a cheesecake! And it reminds me of my childhood, too, so that’s a win-win. What You Need To Make A No-Bake Lemon Cheesecake It’s a light and summery dessert through and through. This is a cool, light, lemony, and creamy cheesecake with a sweet crumbly graham cracker crust. Full of fresh lemon flavor, you’ll soon realize that simplicity doesn’t mean you have to skimp on quality or taste. This No-Bake Lemon Cheesecake is 100% worth it, and I cannot wait for you to try it, because you’ll know exactly what I mean at first bite.Ī Jello Cheesecake is exactly what it sounds like: a lovely no-bake cheesecake that bucks the classic cheesecake recipes you know and love and instead opts for simplicity. It tasted super yummy, the texture was firm, and although it sounds like the opposite of a classic cheesecake (Jell-O? Yes!), that doesn’t really matter to me because I have such fond memories of it growing up! And just because something is a bit different than you’re used to, that doesn’t mean it isn’t worth it. It didn’t even contain fresh lemon zest or juice. Growing up in Ireland, my mum used to make a cheesecake for us that was Jell-O, cream cheese, and cream. When it comes to recipes, this one’s about as nostalgic for me as it gets.