Easy No Bake Lemon Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
22 Lemon Oreo Cookies
02 -
3 tbsp butter, melted
03 -
1 tbsp sugar
→ Filling
04 -
16 oz cream cheese, softened
05 -
16 oz heavy cream
06 -
1 cup sugar
07 -
¼ cup powdered sugar
08 -
1 small box Lemon Jell-O
09 -
1 tbsp lemon juice
# Instructions:
01 -
Crush the Lemon Oreo cookies in a food processor. Add melted butter and sugar, mixing well. Press the mixture into the bottom and slightly up the sides of a springform pan. Refrigerate for at least 30 minutes to firm.
02 -
In the first bowl, beat cream cheese, lemon juice, and sugar until well mixed. Set aside.
03 -
In the second bowl, dissolve the Lemon Jell-O in 1 cup of boiling water. Stir thoroughly and set aside to cool until it begins to thicken.
04 -
In the third bowl, use an electric mixer to whip heavy cream and powdered sugar until stiff peaks form.
05 -
Fold the thickened gelatin into the whipped cream mixture (bowl #3), stirring until blended. Then fold and blend the cream cheese mixture (bowl #1) into the whipped cream mixture.
06 -
Pour or spread the combined filling into the prepared crust. Garnish with lemon zest or crushed cookies. Refrigerate for at least 4 hours or until firm.
# Notes:
01 -
For a richer topping, spread a layer of lemon curd on the cheesecake before serving.
02 -
Use a graham cracker crust as an alternative to enhance classic flavor.