Lemon cheesecake that’s quick.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 10 |
| Yield: | 1 8-inch cheesecake |
Ingredients
- 1 (3 ounce) package lemon-flavored gelatin
- 1 cup hot water
- ¼ pound butter
- 8 tablespoons white sugar
- 2 (14.4 ounce) packages graham crackers, crushed into fine crumbs
- 2 lemons, zested
- 2 (8 ounce) packages cream cheese, softened
Instructions
- Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill.
- Melt butter in a heat-resistant measuring cup in a microwave, about 30 seconds. Transfer melted butter to a bowl. Add sugar and mix well. Pour in graham cracker crumbs and mix well. Place crumb mixture into the bottom of an 8-inch pie pan and shape into a crust.
- Stir lemon zest into warm gelatin mixture. Add cream cheese and mix until any lumps are gone. Pour filling into the prepared crust. Chill in the refrigerator for at least 2 hours.
Nutrition Facts
| Calories | 657 kcal |
| Carbohydrate | 84 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 17 g |
| Sodium | 739 mg |
| Sugars | 43 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe. Made it for a family get together, and it was very well received. The base of jello and cream cheese can be modified into an easy egg-free Bavarian mousse with the addition of whipping cream. Whichever reviewer suggested using a blender is a genius! I did modify the recipe slightly to make it more like a mousse. I placed the powered jello and one cup of boiling water in a blender and mixed. I added one 8oz package of cream cheese and mixed some more. Then i added 1c of whipping cream and 4 tbsp of icing sugar and mixed thoroughly. At this point I added any additional flavourings I poured it into individual dishes an cooled them in the fridge. Garnished and served. Voila! So far I’ve made the lemon flavour with the peel, Key lime (added a few drops of Loran oil), plain vanilla, and Gran Marnier orange. Thank you for this inspiration.
Very easy. I also used extra zest and the lemon juice to replace some water.
I made this for our Independence Day social. Everyone loved it. I made it in a 10 in pie plate. I had enough crumb mixture for crust, but had to double the filling part of recipe. I used juice of the lemons to replace an equal amount of water. I blended the filling mixture in a blender to make it smooth.
It was just OK. wish I had added the 1/2 cup of juice from those lemons to replace a 1/2 cup of the water. This recipe was very bland and and had zero “tang”.
Delicious and easy!
I had to add sugar in a cheese mix, but there is lot more cracker crumbs, than is needed. The recipe is not good
I liked it! Of the three others, they said it needed more zest. It took awhile to mix until no crumps. next time I’ll add lemon juice to the cup of water. Why waste the lemons?
It was soooo easy! And it was done quick! I’m probably going to eat the whole pie myself. Beyond easy!