A delicious bread crumb-Parmesan coating covers these crispy prawns. It’s a huge hit with my family! This is addictive, so if you have big eaters, I’d advise increasing the recipe! Offer alongside pasta and salad.
| Prep Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 24 |
| Yield: | 1 – 10 inch round pan or 9×13 inch pan |
Ingredients
- 3 cups graham cracker crumbs
- ½ cup butter, melted
- 1 tablespoon confectioners’ sugar
- 1 (3 ounce) package lemon flavored Jell-O® mix
- 1 cup boiling water
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 (5 ounce) can evaporated milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners’ sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
- Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
- In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
- Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 144 mg |
| Sugars | 16 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Ok, so no bake cheesecake is simply never going to be as dense as baked cheesecake. But this was so light and fluffy, plus had almost no cheese flavor. It was loose and lemony icebox pie I guess. Tasted good if a bit sweet. But nowhere near cheesecake. If you had trouble with the evaporated milk, whatever you do please DON’T use cool whip instead! It’s not even dairy for cryin out loud! Just whip up your own whipped cream. Simple. Foolproof. Delicious. I doubt I’d make this again. So my search for a really good or great no bake cheesecake recipe continues.
I followed the recipe except for the crust because I am coeliac, so I used gluten free cookies, which came out great. The filling was delicious, but the texture was like fluffy mouse, that immediately starts to “melt” when you take it out of the fridge. I will keep looking for a lemon cheesecake recipe that holds its shape a bit better and has a slightly thicker texture.
This was a nice and refreshing lemon pie. Jello-O made the texture a bit too jiggly for my taste. The lemon jello taste was too strong and I did not taste cream cheese at all. So, I would rather call this “Lemon Jello Pie” I cut the sugar to 3/4 cup since I thought the jello packet would already be sweet and it was still a bit too sweet. This is a good pie and good desert, but if you are thinking that you are making some sort of a cheese cake, you may be disappointed.
I did not have lemon so used lime, was very pleased with the result! Will definitely make it again, was a huge hit with my family!
Added 1 squeezed lemon juice to jello mixture. Still would have liked more lemon flavor.
I didn’t have evaporated milk so I used sweetened condensed milk and more freshly squeezed lemons!!!! it came out perfect
This cheesecake has more of a consistency of flan than the density of cheesecake, but it had a nice flavor. I paired nicely with this blueberry sauce recipe: https://www.allrecipes.com/recipe/70112/blueberry-sauce/?internalSource=hub%20recipe&referringContentType=search%20results. The recipe assumes you’ll know to melt your butter to make your graham cracker crust and chill your beaters and bowl before you beat your evaporated milk—and it does take a long time to achieve stiff peaks with evaporated milk. Most of the recipe is easy enough to interpret. My biggest challenge was determining when my lemon Jell-o had gotten thick enough to add to the evaporated milk. If you find some of the Jell-o has gelled, don’t scrape it into the evaporated milk or you’ll have a cheesecake with gummy worm-like ribbons. If I were to make the cheesecake again, I would reduce the the graham cracker crumbs to 1.5-2 cups; people had trouble cutting through the crust with a fork. I would also substitute lemon curd (or lemon juice)for the lemon Jell-o. I prefer cheesecake with less of a rubbery consistency. That said, the flavor of the cheesecake was good.
It does not have a cheesecake consistency..was so diasappointed.. doesn’t taste bad, set up perfectly fine..just has such a gelatin consistency that I do not consider to be a cheesecake.. honestly, that Jello No Bake Cheesecake in a box has a closer to real cheesecake consistency than this does. ??????
will never make it again. too sweet…..and worst of all, how long must one whip EVAPORATED MILK to make it stiff and hold peaks? what a mess!!!
This is the best Cheesecake, even non lovers Love this recipe. A traditional family favorite of ours. I double the recipe and use a 9×13″ glass or metal pan. Save some sweetened graham crumbs to garnish on top.
Made this for a party. It was gone in no time! I did add a teaspoon of lemon zest and decreased the sugar to3/4 cup. Wonderful light dessert
Made this for a party. It was gone in no time! I did add a teaspoon of lemon zest and decreased the sugar to3/4 cup. Wonderful light dessert
I am so glad I read the reviews before making this. I haven’t tasted it as yet but thanks to the advice of many to chill my evaporated milk, metal bowl and beaters my milk whipped in under a minute. I chilled all three things for more than an hour. I also added juice of two line into the jelly mixture. It has set beautifully and I am sure this will also taste wonderful! definitely going to try making this with other fruit flavors!
I made this for my birthday bbq. It was a hit. I put blueberry pie filling on top for a little added flavor. Delicious!! I didn’t make any changes to the recipe. Next time I may use heavy cream instead of evaporated milk. It took a good 15 minutes to whip the milk to stiff peaks.
Should have put in the directions about freezing the evaporated milk for 30 minutes…could not get it to whip, I had never tried this before…so didn’t know it had to be done. Ended up using coolwhip.
I was quite disappointed in this recipe. The evaporated milk wouldn’t whip up into “stiff peaks!” I didn’t use all the sugar called for, and it was plenty sweet. It did set up nicely, even with the evaporated milk only being “frothy,” but it is not something I would make again…just not a cheesecake-y texture.
This was super yummy and sooo easy! I didn’t have any evaporated milk, so used a can of full fat coconut milk instead. And I was super lazy on the mixing it all together… threw the coconut milk, sugar, vanilla and cream cheese in my vitamix and blended it up. Then added the jello (once it was thickened) and hit blend again. Turned out great!
Pretty easy recipe. Will probably try this out with other gelatin flavors in the near future 🙂
This has more of a pudding than cheesecake texture, so it wasn’t what I was hoping for.
I have made this many many times and it never failed . I use already made crust , ( any kind) it saves a lot of steps. Cream cheese has to be soft. I don’t add any sugar, the jello is sweet enough . I takes a while to whip the milk , (Do Not Use Condensed Milk !). The cheese cake is very easy and fast ! Love it !!!
I used 2% partly skimmed Evaporated Milk and it didn’t get ‘stiff peaks’ when whipped for 10 minutes. Perhaps this is why it had a mousse-like gelatin texture instead of a creamy no-bake cheesecake texture. Perhaps using Whipping Cream would be better than evaporated milk. Also, I could barely taste the lemon flavor.