No-Bake Lemon Cheesecake

No-Bake Lemon Cheesecake Recipe – graham cracker crust, light, and lemony no-bake cheesecake – SO good. THE BEST no-bake cheesecake EVER! Homemade graham cracker crust topped with a mixture of lemon Jello, lemon juice, cream cheese, sugar, vanilla, and evaporated milk. Whip the evaporated milk to get a super light and fluffy dessert. This is great with fresh berries. #dessert #lemon #cheesecake #nobake

slice of lemon cheesecake on a plate

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Light & Fluffy No-Bake Cheesecake

This No-Bake Lemon Cheesecake is crazy good! It is hands down the best no-bake cheesecake we’ve ever eaten. This only took a few minutes to whip together and it sits in the fridge until you are ready to serve it. It will be set after a few hours, but it is 100 times better if you can let it refrigerate overnight. It takes a lot of self-restraint, but it is totally worth the wait!

How to Make No-Bake Cheesecake

This dessert is super easy to make. Start with making a homemade graham cracker crust with graham crackers, sugar, and butter. Press the crust into a 9×13-inch baking dish.Next, make the filling. Dissolve Jello in boiling water. Add lemon juice and cool. Beat together cream cheese, sugar and vanilla. Add Jello and mix well. Whip the evaporated milk and fold into the Jello mixture. Pour the batter over the crust and chill.

  • This cheesecake has a somewhat unusual ingredient for cheesecake – evaporated milk. You whip the evaporated milk to make the cheesecake light and fluffy. Before this recipe, I had never whipped a can of evaporated milk. It whips up quickly. Make sure to use a large bowl, because it expands a lot when you whip it.
  • You can use regular or sugar-free Jello in this recipe.
  • Can No-Bake Lemon Cheesecake be frozen? Yes! After the cheesecake sets, cover the pan with plastic wrap and aluminum foil and freeze. It will keep up to 3 months in the freezer,
slice of lemon cheesecake on a plate

Easy Dessert for a Crowd

This makes a lot of cheesecake. It is perfect for a crowd. You can easily serve 12 to 16 people with this recipe. Serve the cake with a dollop of whipped cream and some fresh berries. YUM! Make this ASAP! I promise it will be a hit!

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No-Bake Lemon Cheesecake

Yield: 12 people
Prep Time 15 mins
Total Time 15 mins
No-Bake Lemon Cheesecake Recipe – graham cracker crust, light, and lemony no-bake cheesecake – SO good. THE BEST no-bake cheesecake EVER! Homemade graham cracker crust topped with a mixture of lemon Jello, lemon juice, cream cheese, sugar, vanilla, and evaporated milk. Whip the evaporated milk to get a super light and fluffy dessert. This is great with fresh berries.

Ingredients:

  • 1 (3-oz) package lemon Jello or (0.30-oz) sugar-free lemon Jello
  • 1 cup boiling water
  • ┬╝ cup lemon juice
  • 1 (8-oz) package cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 (12-oz) can evaporated milk, chilled
  • 3 cups graham cracker crumbs
  • 5 Tbsp powdered sugar
  • 12 Tbsp butter melted

Instructions:

  • Dissolve Jello in boiling water. Add lemon juice. Allow to cool. Cream together cream cheese, sugar and vanilla. Add Jello and mix well. Whip the evaporated milk and fold into the Jello mixture.
  • Mix graham cracker crumbs and powdered sugar with butter. Press into the bottom of a 9″x13″ dish. Pour in filling. Chill overnight before serving.

Steph

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Comments

  1. Carol this is the recipe that Grandmother used except she added an 8-oz. can of crushed pineapple – absolutely delicious. Drain pineapple then add to Minot mixture at the end. Hope you enjoy!

  2. My mom had a recipe just like this – only it was made with Milnot, not evaporated milk (there's a difference). It also called for you to chill your mixing bowl and beaters before whipping the Milnot…it was the best cheese cake ever! I have not made it in years, only because (1) Milnot is hard to find in our area for some reason, and (2) I shouldn't be eating too many sweets, and this one is definitely hard to resist!

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