Best 6 Lovely Lemon Jello Cheesecake Recipes
Indulge yourself in a delightful culinary journey with our curated collection of lemon jello cheesecake recipes. From the classic no-bake cheesecake to the tangy lemon swirl variation, each recipe offers a unique twist on this beloved dessert. Whether you prefer a creamy, smooth texture or a refreshing burst of citrus flavor, these recipes will tantalize your taste buds and leave you craving more. With step-by-step instructions and a treasure trove of tips and tricks, we'll guide you through the process of crafting this delectable treat, ensuring a perfect balance of flavors and textures in every bite. So, put on your apron, gather your ingredients, and let's embark on an unforgettable lemon jello cheesecake adventure!
Here are our top 6 tried and tested recipes!
NO BAKE LEMON CHEESECAKE
This No Bake Lemon Cheesecake is simple, cool and bursting with citrus flavor! It's the perfect summer dessert.
Provided by I Heart Recipes
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Place the cream cheese in a large bowl, and whip it up until it's nice & fluffy.
- Next add in the sweetened condensed milk, and mix until well combined.
- Sprinkle in the lemon gelatin, then pour in the hot water.
- Add in the lemon juice, and the vanilla extract.
- Mix everything until it's nice and creamy, then pour the no bake lemon cheesecake filling into the graham cracker crust.
- Cover the cheesecake, and refrigerate for a minimum of 4 hours.
- Serve & enjoy!
LOVELY LEMON CHEESECAKE
Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.
Nutrition Facts : Calories 444 calories, Fat 32g fat (19g saturated fat), Cholesterol 169mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.
LIGHT AND FLUFFY LEMON JELLO CHEESECAKE
I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!
Provided by Barb Witherspoon
Categories Cheesecake
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
- Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
- Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
- Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
- In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
- Add Jello mixture to evaporated milk and continue to beat until well blended.
- Pour over Graham cracker crust.
- Chill until firm.
Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5
LOVELY LEMON JELLO CHEESECAKE
This is a really delicious and easy recipe. It comes from a 1992 Jello Magazine. You may use sugar free jello and low fat cottage cheese, cool whip, and cream cheese to keep this recipe light.
Provided by Annelise Friedman
Categories Fruit Desserts
Time 15m
Number Of Ingredients 8
Steps:
- 1. Spray 8 or 9 inch springform pan or 9 inch pie plate lightly with nonstick cooking spray. Sprinkle bottom and side with the graham cracker crumbs.
- 2. Completely dissolve jello in boiling water; pour into blender container. Add cottage cheese and cream cheese; cover. Blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth.
- 3. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Chill until set, about 4 hours. When ready to serve, remove side of pan. Top cheesecake with pie filling.
LEMON JELL-O CHEESECAKE
Make and share this Lemon Jell-O Cheesecake recipe from Food.com.
Provided by Moll Moll
Categories Cheesecake
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- The Base:.
- Mix all 3 ingredients together.
- Press into a round 23cm tin.
- Put in the fridge to chill.
- The Filling:.
- Dissolve the Jell-o with the boiling water.
- Add lemon rind and lemon juice.
- In another bowl beat condensed milk and cream cheese together until blended.
- Add vanilla essence and Jell-o mix to cream cheese mix.
- Beat together until well blended.
- Pour mixture on top of crumbed crust base.
- Refrigerate until set. (I usually leave it to set overnight).
- For a change all the lemon ingredients (Jell-o, rind and juice) can be changed to lime or orange.
NO-BAKE LEMON CHEESECAKE
This dazzling dessert is a dieter's delight. A light and refreshing alternative to classic cheesecake, the slim sweet calls for gelatin and lower-fat cheeses. Eva Wright, who sent the recipe from Grant, Alabama, recommends, "Vary the gelatin and pie filling flavors to suit your family's taste."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Coat a 9-in. springform pan with cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1 in. up the sides of pan; set aside. Dissolve gelatin in boiling water; cool to room temperature., In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan. , Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 240mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 7g protein.
Tips:
- Use a springform pan for easy removal of the cheesecake.
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help to ensure a smooth and creamy cheesecake.
- Do not overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help to ensure that the cheesecake is set properly.
Conclusion:
This lovely lemon jello cheesecake is a delicious and refreshing dessert that is perfect for any occasion. With its creamy and tangy filling, and its graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this lovely lemon jello cheesecake a try. You won't be disappointed!
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