No-bake Lemon Cheesecake

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No-bake Lemon Cheesecake

No-bake Lemon Cheesecake is a modern American recipe for a classic no-bake cheesecake with a biscuit (cookie) crumb crust topped with cream cheese set with lemon jelly (jello) and cool whip. The full recipe is presented here and I hope you enjoy this classic American version of: No-bake Lemon Cheesecake.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+4 hours chilling)

Serves:

Rating:

Tags : Cheese Recipes Cake Recipes USA Recipes

Ingredients:

For the Crust:
150g Graham Cracker (or Digestive Biscuit) Crumbs
70g sugar
6 tbsp melted butter

For the Filling:
1 pk (90) lemon jelly (jello)
240ml boiling water
480g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
100g sugar
1 tsp Vanilla extract
200ml Cool Whip

Method:

Begin with the crust. Combine the biscuit (cookie) crumbs with the sugar and butter (set 35g aside for topping) then press the remainder into the base and 4cm up the sides of a greased 18 x 28 x 5cm pan then set aside.

Now break the lemon jelly into pieces. Add to a bowl then dissolve in the boiling water. Set aside to cool until slightly thickened. In the meantime beat together the cream cheese, sugar and vanilla extract until smooth and fluffy then beat in the lemon jelly. Finally fold in the cool whip then pour the mixture into the prepared pan. Sprinkle the reserved crumbs over the top then transfer to a refrigerator and chill for at least 4 hours before serving.