Lemon Jell O Cheesecake
Bright, creamy, and irresistibly zesty, this no-bake Lemon Jell-O Cheesecake is the perfect dessert for any occasion. With a buttery graham cracker crust and a light, silky filling packed with the refreshing citrus flavor of lemon-flavored Jell-O, fresh lemon zest, and juice, this cheesecake is a delightful balance of tangy and sweet. The whipped cream folded into the cream cheese mixture adds a luscious, airy texture that melts in your mouth. Best of all, it’s easy to make—with just 30 minutes of prep and no baking required, it’s ideal for warm days or when you’re short on time. Serve this chilled masterpiece with a dollop of whipped cream or a sprinkle of lemon zest for a crowd-pleasing finish. Whether for a summer BBQ or a special gathering, this Lemon Jell-O Cheesecake is guaranteed to shine as a refreshing, citrusy dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups (crushed) Graham crackers
- 6 tablespoons (melted) Unsalted butter
- 2 tablespoons Granulated sugar
- 3 ounces (1 small box) Lemon-flavored Jell-O
- 0.5 cups Boiling water
- 16 ounces (softened) Cream cheese
- 1 cup Powdered sugar
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
Instructions
Prepare the crust by combining crushed graham crackers, melted butter, and granulated sugar in a bowl. Mix until evenly combined.
Press the crust mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate while preparing the filling.
In a medium-sized bowl, dissolve the lemon-flavored Jell-O in boiling water. Stir thoroughly until the Jell-O is completely dissolved. Set aside to cool to room temperature.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes using an electric mixer on medium speed.
Add the powdered sugar, vanilla extract, lemon zest, and lemon juice to the cream cheese and mix until well incorporated.
Slowly pour the cooled Jell-O mixture into the cream cheese mixture and beat until fully combined and smooth.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until incorporated. Be careful not to deflate the mixture.
Pour the filling over the prepared graham cracker crust, spreading it evenly with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is fully set.
Once set, remove the cheesecake from the pan and slice into servings. Garnish with additional lemon zest or whipped cream if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
4163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.1 g | 422% | |
| Saturated Fat | 184.8 g | 924% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 218.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
