Ingredients for Kellys Lime Chiffon Cheesecake Dessert
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar (for crust) + ½ cup granulated sugar (for filling)
- Butter
- Lime Jell O Gelatin
- 1 cup boiling water
- 16 ounces (two 8-ounce packages) cream cheese
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip, thawed
- 3-4 drops green food coloring
- 1 or more maraschino cherries (optional)
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How to Make Kellys Lime Chiffon Cheesecake Dessert
- **Prepare the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined. Reserve 2 tablespoons of the crumb mixture for topping.
- **Press into Pan:** Press the remaining crumb mixture firmly into the bottom of a greased 13x9 inch glass baking dish.
- **Dissolve Jell-O:** In a small bowl, dissolve 3 ounces (1 package) lime-flavored gelatin in 1 cup boiling water. Stir until completely dissolved. Let cool completely.
- **Beat Cream Cheese:** In a large bowl, beat 16 ounces (two 8-ounce packages) cream cheese and ½ cup granulated sugar until smooth and creamy.
- **Add Flavor:** Beat in 1 teaspoon vanilla extract.
- **Incorporate Jell-O:** Gradually add the cooled lime gelatin mixture to the cream cheese mixture, beating on low speed until well combined.
- **Fold in Cool Whip:** Gently fold in 8 ounces of thawed Cool Whip.
- **Add Color (Optional):** Beat in 3-4 drops of green food coloring until you achieve your desired shade of green.
- **Layer and Chill:** Pour the cheesecake mixture over the prepared crust and spread evenly. Sprinkle the reserved 2 tablespoons of graham cracker crumbs over the top.
- **Chill:** Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
- **Serve:** Serve chilled, topped with additional Cool Whip and a maraschino cherry (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
197g
Fat
112g
Carbs
18g