Light And Fluffy Lemon Jello Cheesecake Recipes

LEMON CHEESECAKE MADE WITH LEMON JELLY (JELLO) AND EVAPORATED MILK

Steps:

• Crush the biscuits, melt butter and combine.
• Press into the bottom and sides of a 22cm springform cake pan
• Bake in a moderate oven for 10 minutes.
• Dissolve jelly in the hot water then add the lemon juice and set aside.
• Whip the evaporated milk until very thick.
• Meanwhile separately beat the cream cheese and add the sugar and vanilla.
• Add the cream cheese mixture to the well whipped evaporated milk.
• While the mixer is still going add in the (still warm) lemon jelly mixture.
• Pour the filling into the biscuit case and chill for 24 hours.
• Garnish with strawberries or crushed pineapple.

NO-BAKE LEMON CHEESECAKE

Steps:

• Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
• Pour mixture into a 9″ or 10″ springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan.
• Place in refrigerator or freezer while you prepare cheesecake filling.
• Pour Lemon Jello gelatin mix into 1 cup very hot water and stir well. Set aside to cool.
• Meanwhile, stir cream cheese and powdered sugar together until smooth and well-combined.
• Add sour cream and stir well.
• Mix in vanilla extract.
• Only once jello mixture is no longer hot to the touch, gradually pour into cream cheese mixture. Stir slowly at first (to avoid splashing) and then increase speed until mixture is completely combined (pause to scrape down sides of the bowl periodically). Stir very well.
• In a separate bowl, pour your heavy cream and use an electric mixer with whisk attachment to beat to stiff peaks.
• Fold whipped cream into cheesecake mixture until well-combined.
• Fold in lemon zest, if using.
• Pour over graham cracker crust and transfer to refrigerator for at least 6 hours or overnight to chill.
• If desired, top with whipped cream before cutting and serving.

NO BAKE LEMON CHEESECAKE

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!

NO BAKE - LIGHT AND FLUFFY CHEESECAKE

Steps:

• 1. Crust Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan. Note: To save time , you can also use 2 store bought pre-made graham cracker crust .. there is enough filling from this recipe to fill two crusts.
• 2. Filling Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Pour filling into graham crust . Top evenly with final 1/3 of graham cracker crumbs.
• 3. Refrigerate at least 6 hours before serving. Note: If desired top with your favorite topping before serving (cherry, strawberry, blueberry) 12 servings

NO BAKE LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
• Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
• In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
• Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.