No Bake Lemon Cheesecake Recipe
My lemon cheesecake recipe is one you'll make over and over. WHY? Because it's so good and so easy. German? Not at all. But, it fits great after a big meal (whether German or not) ... when one wants something sweet, yet light. It's preparation is easy and quick. No baking required. It does need to stand for a 4 - 5 hours in the fridge before serving.
That's what makes it so fantastic. Make it the day before ... no final rushing around when company's there. A perfect ending to a great meal ... that's why I created it.
No Bake Lemon Cheesecake Recipe
- 1 (3 oz) package of lemon jello (gelatin)
- 1 cup boiling water
- 2 cups graham crumbs or chocolate cookie crumbs
- 1/3 cup melted butter
- 1 (8 oz) package cream cheese (room temperature)
- 1/4 cup granulated sugar
- 1 lemon
- I large tub Cool Whip (1 liter, or 12 ounces, or 4 cups)
- strawberries to garnish
- Into a small bowl, mix the jello powder and the boiling water. Stir until jello is dissolved. Set aside to cool.
- Mix together the crumbs and the butter. Reserve about 1/4 cup and press the remaining mixture into a 10-inch springform* pan.
- Using a mixer, whip the cream cheese and the sugar. Zest the lemon and add about 1 tbsp zest to the cheese mixture. Add about 2 tsp of lemon juice to the mixture as well.
- Check that the jello mixture has cooled to about lukewarm. If it is still hot, place the bowl into a cold water bath and stir until the jello has cooled, but NOT set.
- Add the cooled jello to the cream cheese. Mix thoroughly.
- Fold in the Cool Whip and gently stir until all is mixed well.
- Spoon over the crust and level top. Cover with plastic wrap and place in fridge for several hours.
- Serve, sprinkled with the reserved crumb mixture and garnished with sliced strawberries.
- Makes 12 servings.
- Want to use whipping cream instead of Cool Whip. You'll need to use 2 cups of whipping cream, whip it until it has soft peaks and has doubled in volume. Fold that into the cooled jello instead.
Looking for a nonstick springform pan that actually works?
This one is made in Bavaria by Zenker, one of the oldest and largest bakeware manufacturers in the world.
There's nothing quite like baking a German cake in an actual German cake pan.
Success ... every time!
The springform I use most frequently is the 10-inch one. Click the photo to take a peek!
I played around with several quick dessert recipes and this luscious lemon cheesecake was the winner. It's really a combination of several recipes ... until it was just what I was looking for.
Since then, I've used orange jello with orange juice and zest, and decorated with mandarin slices. Wunderbar!
The cake shown here was the crowning touch to a Canadian meal I planned when we had company that came from Germany.
I love no bake dessert recipes! I'm going to be experimenting with more ... especially once the summer heat wave hits.
Some German Cakes with Fruit ...
More German Recipes ...
Take a look at Oma's eCookbooks ...
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*Kaffeeklatsch: /ˈkafeːˌklatsh / (noun) an informal gathering for coffee and chatting
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No Bake Lemon Cheesecake
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