Lemon Cheesecake No Bake

Lemon Cheesecake No Bake


2 cups graham crackers, crumbled

½ cup butter, unsalted and melted

½ teaspoon of salt

2 packets of lemon jelly

1 cup boiling water

24 ounces cream cheese, softened to room temperature

Juice of 1 lemon

Zest of 1 lemon

1 ½ cups icing sugar

2 cups heavy whipped cream


Spray a 9×9 baking dish with nonstick spray

In a bowl, combine melted butter, salt and graham crackers, mix until well blended

Press the mixture into the bottom of the prepared pan

Place the crust in the refrigerator while you make the filling

In a small bowl, combine jelly and boiling water and stir until jelly is dissolved

Set aside to cool to room temperature

In a large bowl, combine cream cheese and icing sugar until smooth

To this bowl, add the jelly mixture, heavy whipping cream, lemon juice, and lemon zest until completely blended.

Continue beating with the electric mixture until the mixture begins to thicken

Pour mixture over graham cracker crust and refrigerate until filling is set, at least 4 hours

Cut into squares and garnish with whipped cream and lemon zest


Nutrition Information:


Amount per serving: CALORIES: 138 | TOTAL FAT: 12 g | SATURATED FATS: 6g | TRANS FAT: 6g | CHOLESTEROL: 234mg | SODIUM: 188mg | SUGAR: 10g | PROTEIN: 8g

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