No Bake Lemon Cheesecake

No Bake Lemon Cheesecake

63

"Light and fluffy no bake cheesecake with a tart lemon taste."
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Ingredients

3 h 20 m servings 166 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

63
  1. 71 Ratings

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Most helpful positive review

I grew up on a recipe very similar to this, and when I tried it - what memories! I did add 2 T. fresh squeezed lemon juice to the gelatin mix before it thickened. This is a recipe that I us...

Most helpful critical review

This one sounded soooo good. What a disappointment! First, how long does it take to beat evaporated milk until stiff peaks form. I chilled it, I whipped it, I chilled it some more. It did ge...

I grew up on a recipe very similar to this, and when I tried it - what memories! I did add 2 T. fresh squeezed lemon juice to the gelatin mix before it thickened. This is a recipe that I us...

I have been making this recipe for 30 years. I also add 2 TBSP of fresh lemon juice to the gelatin and hot water. I use a 13oz can of evaporated milk insread of 5oz. I put the evaporated milk in...

This was fabulous! After reading others' comments, I chilled the milk in the fridge for several hours, and the bowl and beaters for about 20 minutes, and used (accidentally) a 12 oz. can of ev...

This recipe is very good, and unbelievably easy to make! I used 5 ounces of fresh whipping cream (35% MF) instead of the evaporated milk, because I couldn't imagine that it would be easy to get ...

I never bake but I tried this for my co-workers and they all loved it. No the evaporated milk never got stiff but it still set well and tasted like it said it would, tart and light.

This one sounded soooo good. What a disappointment! First, how long does it take to beat evaporated milk until stiff peaks form. I chilled it, I whipped it, I chilled it some more. It did ge...

I had been looking for this recipe for a very long time, it reminds me of my mothers from about 40 years ago... Fantastic and a hit with my wife and our guests!

i made this for my dad and his girlfriend for looking after my daughter for a few days. he said it was fantastic and said i can make it any time for him. my dads quite picky with sweet things! i...

This recipe was awesome!!! The only thing I did different is I added 3 tsps. of pure lemon juice to the recipe and that kicked it off!!!!!!!!! My cheesecakes were the first things to go from the...