Ingredients for No Bake Lemon Cheesecake Dessert
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 cups granulated sugar
- Cinnamon
- 2 (3 ounce) packages lemon-flavored gelatin
- 2 cups boiling water
- 16 ounces (two 8-ounce packages) softened cream cheese
- 2 cups whipped cream or cool whip
- 1½ cups chocolate cookies, crushed
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How to Make No Bake Lemon Cheesecake Dessert
- Prepare your crust: If using a chocolate cookie crust, crush 1 ½ cups chocolate cookies into fine crumbs. Mix with ¼ cup melted butter and 2 tablespoons sugar. Press firmly into the bottom of a 10-inch springform pan or 13x9 inch baking pan.
- Dissolve 2 (3 ounce) packages of lemon-flavored gelatin in 2 cups of boiling water. Stir until completely dissolved.
- Refrigerate the gelatin mixture for approximately 1 hour and 15 minutes, or until it is thick but not fully set. (Note: Over-chilling will result in gelatin pieces not mixing smoothly.)
- In a large bowl, beat 16 ounces (two 8 ounce packages) of softened cream cheese with 2 cups of granulated sugar until light and fluffy.
- Gently fold in 2 cups of whipped cream or cool whip into the cream cheese mixture.
- Slowly incorporate the chilled gelatin mixture into the whipped cream/cream cheese mixture, mixing until completely smooth and combined.
- Pour the filling into the prepared crust.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the dessert to set completely.
- Once chilled, carefully remove from the springform pan (if using) and cut into slices. Serve chilled, optionally topped with a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
326g
Fat
105g
Carbs
31g
