Go Back
+ servings
You'll love this light and airy no-bake Lemon Cheesecake! No eggs, no whipped cream, no oven necessary. This recipe is just smooth, silky, light-as-air lemony goodness. Exactly what you remember from so many years ago.
Print

No Bake Lemon Cheesecake

You'll love this light and airy no-bake Lemon Cheesecake! No eggs, no whipped cream, no oven necessary. This recipe is just smooth, silky, light-as-air lemony goodness. Exactly what you remember from so many years ago.
Course Dessert
Cuisine American
Cook Time 45 minutes
Includes chilling time 30 minutes
Total Time 45 minutes
Servings 16 servings
Calories 211kcal

Ingredients

Instructions

  • To make the crust, in a medium bowl, add graham cracker crumbs, butter, and powdered sugar and stir to combine.
  • Pour into a 9-inch by 13-inch baking dish. Using the bottom of a measuring cup, press the crust evenly and firmly into the bottom of the baking dish.
  • Using a standing mixer with the whisk attachment, or using a hand electric mixer, beat evaporated milk until soft peaks form, about 8 to 10 minutes. Transfer to a large bowl.
  • Meanwhile, in a medium bowl, dissolve Jell-O in boiling water and stir until dissolved, about 1 minute. While the liquid is still hot, stir in cream cheese and mix well. 
  • To the large bowl with the evaporated milk, add sugar, Jell-O mixture, and vanilla and stir until combined. Pour into prepared crust. Chill at least 30 minutes. Garnish with whipped cream and lemon slices if desired.

Nutrition

Calories: 211kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 236mg | Potassium: 48mg | Fiber: 1g | Sugar: 19g | Vitamin A: 254IU | Calcium: 22mg | Iron: 1mg