Description
A delightful and easy-to-make lemon cheesecake that’s light, creamy, and bursting with citrus goodness, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 package (3 oz) lemon Jell-O
- 1 cup boiling water
- 1 cup cold water
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch pie pan to form a solid crust.
- Mix the cream cheese: In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Prepare the lemon Jell-O: In a small bowl, dissolve the lemon Jell-O in the cup of boiling water. Stir in the cold water and lemon juice.
- Combine mixtures: Pour the Jell-O mixture into the cream cheese mixture and stir until well blended.
- Pour into the crust: Pour the creamy lemon mixture over the crust and spread evenly.
- Refrigerate: Chill the cheesecake for at least 4 hours or overnight until firm.
- Serve: Once set, slice the cheesecake into pieces, serve chilled, and enjoy!
Notes
For best flavor, refrigerate overnight. Garnish with whipped cream or fresh berries for serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg