Light and Fluffy Lemon Jello Cheesecake
Bright, refreshing, and irresistibly creamy, this Light and Fluffy Lemon Jello Cheesecake is the ultimate no-bake dessert that melts in your mouth. With a buttery graham cracker crust, a cloud-like filling infused with tangy lemon Jello and fresh lemon juice, and optional whipped cream and lemon zest garnishes, every bite is a perfect balance of zest and sweetness. This recipe combines the richness of cream cheese with the lightness of whipped cream, creating a silky texture that’s both indulgent and airy. It’s an easy yet elegant treat that requires just 25 minutes of hands-on preparation and no oven time, making it ideal for warm-weather occasions or any time you crave a citrusy delight. Perfect for dinner parties, celebrations, or a midweek pick-me-up, this cheesecake serves 8 and will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 3 ounces Lemon-flavored gelatin (Jello)
- 1 cup Boiling water
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 cup Heavy whipping cream
- 1 teaspoon Lemon zest (optional, for garnish)
- 0.5 cup Whipped cream (optional, for garnish)
Instructions
Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Place the pan in the refrigerator to set while you prepare the filling.
In a small bowl, dissolve the lemon-flavored gelatin (Jello) in the boiling water. Stir well until the gelatin is fully dissolved. Let it cool to room temperature, but do not let it set.
Using a hand mixer or stand mixer, beat the softened cream cheese and powdered sugar together in a large mixing bowl until smooth and creamy.
Mix in the cooled gelatin mixture and fresh lemon juice. Continue beating until the mixture is well combined and smooth.
In a separate mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the mixture.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until fully set.
Once set, run a knife around the edges of the springform pan before releasing the cheesecake.
Garnish with whipped cream and lemon zest, if desired, before serving. Slice and enjoy!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 30.0 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 105 mg | 2% | |
*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.
