In a small bowl, combine the Lemon Jell-O packets with 1 cup of boiling water. Stir continuously until the Jell-O is fully dissolved. Set it aside and allow it to cool down to room temperature before using.
Step 2 — Make the Filling
In a large mixing bowl, beat the softened cream cheese and confectioners’ sugar together until the mixture is completely smooth and creamy with no lumps remaining.Dairy & Eggs
Add the cooled Jell-O mixture, heavy whipping cream, fresh lemon juice, and lemon zest to the bowl. Mix everything together until fully combined.
Discover more
Crockpot
Breads
SOUP
Continue beating with an electric hand mixer or stand mixer on medium-high speed until the filling begins to thicken and hold its shape.
Step 3 — Assemble and Chill
Pour the lemon cheesecake filling over the chilled Graham cracker crust, spreading it out in an even layer with a spatula.
Place the dish back into the refrigerator and allow the cheesecake to set for a minimum of 4 hours, or overnight for best results.
Once fully set, slice into squares. Top each piece with a dollop of whipped cream and a sprinkle of fresh lemon zest before serving.
Enjoy!
Recipe Card
Yield: 6 servings
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Ingredients
2 cups Graham Crackers, crumbed
½ cup unsalted Butter, melted
½ tsp Salt
2 packages Lemon Jell-O
1 cup Boiling Water
24 oz Cream Cheese, softened
Juice from 1 Lemon
Zest from 1 Lemon
1½ cups Confectioners’ Sugar
2 cups Heavy Whipping Cream
Instructions
Spray a 9×9-inch baking dish with non-stick spray.
Combine melted butter, salt, and Graham cracker crumbs in a bowl. Mix until thoroughly combined.
Press the mixture evenly into the bottom of the prepared dish. Refrigerate while making the filling.
Dissolve Lemon Jell-O in 1 cup of boiling water. Stir well and set aside to cool to room temperature.
Beat cream cheese and confectioners’ sugar together in a large bowl until smooth.
Add the cooled Jell-O mixture, heavy whipping cream, lemon juice, and lemon zest. Mix until fully blended.
Continue beating until the filling thickens.
Pour the filling over the chilled crust. Refrigerate for at least 4 hours until set.
Slice into squares, top with whipped cream and lemon zest, and serve.
Nutrition Information (Per Serving)
Calories: 138 | Total Fat: 12g | Saturated Fat: 6g | Trans Fat: 6g | Cholesterol: 234mg | Sodium: 188mg | Sugar: 10g | Protein: 8gDairy & Eggs
ADVERTISEMENT
