Description
A light and creamy no-bake cheesecake made with tangy lemon Jello, rich cream cheese, and fluffy whipped cream in a buttery graham cracker crust. Perfect for warm-weather gatherings or an easy make-ahead dessert.
Ingredients
3 ounce lemon Jello mix
1 cup boiling water
3 tablespoons lemon juice
8 ounces cream cheese
1 cup sugar
1 teaspoon vanilla extract
12 ounces heavy whipping cream, cold
1 graham cracker crust
Instructions
- Dissolve the lemon Jello mix completely in the boiling water.
- Stir in the lemon juice and set aside to cool slightly.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the vanilla extract and mix well.
- Pour the prepared Jello mixture into the cream cheese mixture and beat until fully combined.
- In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cheesecake mixture until light and creamy.
- Pour the filling into the graham cracker crust and smooth the top.
- Cover and refrigerate for at least 2 hours or until set.
- Serve chilled, optionally topped with whipped cream and fresh strawberries.
Notes
Substitute lime, strawberry, raspberry, or orange Jello for different flavor variations.
Add fresh blueberries, raspberries, or sliced strawberries to the filling for extra freshness.
Use a vanilla wafer crust or chocolate cookie crust instead of graham cracker crust if desired.
Top with lemon zest for a brighter citrus flavor.
Store covered in the refrigerator for up to 4 days.
Freeze tightly wrapped for up to 2 months and thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 479 kcal
- Sugar: 33 g
- Sodium: 280 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
