How to make homemade No-Bake Lemon Cheesecake made with jello, sweetened condensed milk, and a few other ingredients!
Hey folks! I don’t know what it is about the summer, but I’m always craving lemon desserts. One of my favorite lemon desserts would have to be a no-bake lemon cheesecake.
Whenever I make my semi homemade no bake lemon cheesecake, I keep it simple. I use a few simple ingredients, and I cheat by using a store bought graham cracker crust.
My no-bake lemon cheesecake recipe consists of lemon Jello( plus hot water), sweetened condensed milk, lemon juice, a dash of vanilla, and cream cheese. I simply mix everything until it’s nice and creamy, then pour the no-bake lemon cheesecake filling into the graham cracker crust.
Once the filling is in the crust, I smooth everything out, then I cover the cheesecake. My next step is to refrigerate it, for a minimum of 4 hours. Once done I simply serve & enjoy!
Again, this cheesecake is super easy to whip up. Be sure to check out my video tutorial below for a demonstration!
- 8 oz cream cheese softened & at room temperature
- 3 oz lemon gelatin
- 1 cup HOT water
- 6 oz sweetened condensed milk
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 store bought graham cracker crust
Place the cream cheese in a large bowl, and whip it up until it's nice & fluffy.
Next add in the sweetened condensed milk, and mix until well combined.
Sprinkle in the lemon gelatin, then pour in the hot water.
Add in the lemon juice, and the vanilla extract.
Mix everything until it's nice and creamy, then pour the no bake lemon cheesecake filling into the graham cracker crust.
Cover the cheesecake, and refrigerate for a minimum of 4 hours.
Serve & enjoy!