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No Bake Lemon Cheesecake

No Bake Lemon Cheesecake

  • Prep

    20 m
  • Ready In

    3 h 20 m
Jan Wood

Jan Wood

Light and fluffy no bake cheesecake with a tart lemon taste.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
  2. Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
  3. In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
  4. Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TREADE
137

TREADE

11/26/2003

I grew up on a recipe very similar to this, and when I tried it - what memories! I did add 2 T. fresh squeezed lemon juice to the gelatin mix before it thickened. This is a recipe that I used to make as a kid. It's easy with a few tricks. To get the canned milk to whip up beautifully, put in the freezer until it's as cold as it can get before freezing. When it's cold you can shake the can and the milk inside will quickly froth up enough to stop sloshing. Use high speed with a good mixer, metal bowl that is previously chilled and a whisk attachment. I cheat and use a chilled plastic bowl and get soft foam that works well. But I used to get stiff peaks when I had a metal bowl. Be sure your canned milk isn't low fat. After beating the cream cheese mixture, throughly mix in the luke-warm to tepid gelatin mixture. THEN fold that into the whipped milk. I'm glad to find this recipe again. It's as good as I remember. My husband and son now love it, too.

MCBASKETS
85

MCBASKETS

11/26/2003

I have been making this recipe for 30 years. I also add 2 TBSP of fresh lemon juice to the gelatin and hot water. I use a 13oz can of evaporated milk insread of 5oz. I put the evaporated milk into the refrigerator for a couple of hours before making the recipe. I also chill my bowl and beaters in the freezer. I always have stiff peaks. I gently fold the lemon and cream cheese mixture into the stiff evaporated milk. I put mine in a 9 x13 pan. I leave it in the frig overnight. I serve it in squares topped with extra grahmn cracker crumbs and topped with whip cream and a cherry.

rexmom
40

rexmom

2/6/2006

This was fabulous! After reading others' comments, I chilled the milk in the fridge for several hours, and the bowl and beaters for about 20 minutes, and used (accidentally) a 12 oz. can of evap. milk. My milk beat up to stiff peaks in a minute or two. I also used strawberry instead of lemon, and served with a few mashed strawberries on top. YUM, and so easy!

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