No Bake Lemon Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
3 tbsp butter, melted
02 -
1 tbsp sugar
03 -
22 Lemon Oreo Cookies
→ Filling
04 -
1 small box Lemon Jell-O
05 -
16 oz heavy cream
06 -
1 cup sugar
07 -
16 oz cream cheese, softened
08 -
¼ cup powdered sugar
09 -
1 tbsp lemon juice
# Instructions:
01 -
Blitz the Lemon Oreos into crumbs in a food processor. Mix the crumbs with sugar and melted butter, stirring completely. Press the mixture into the base and sides of a springform pan. Chill for at least half an hour.
02 -
Take a bowl and whisk cream cheese, sugar, and lemon juice until smooth. Put it to the side for later.
03 -
Stir Lemon Jell-O powder into 1 cup of hot water until dissolved. Let it cool down and thicken before moving to the next step.
04 -
With a mixer, whip the heavy cream and powdered sugar until you see stiff peaks forming.
05 -
Blend the cooled gelatin from bowl #2 into the whipped cream from bowl #3. Then gently fold in the cream cheese mixture from bowl #1 until everything is combined.
06 -
Spread the filling evenly into the cold crust. Top with lemon zest or cookie crumbs if you'd like. Let it firm up in the fridge for a minimum of four hours.
# Notes:
01 -
Add lemon curd as a topping if you want extra richness.
02 -
Swap the crust for graham crackers for a more traditional vibe.