Lemon Chiffon Cheesecake


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If you are like me and a huge fan of lemon cake, cookies or desserts then you will love this recipe for lemon chiffon cheesecake.

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Serving Size / Yield

3 cheesecakes


  • 1 large box lemon Jello
  • 1 8 oz. box cream cheese, softened
  • 1 C. sugar
  • 1 tsp. lemon concentrate
  • 1 tsp. vanilla
  • 1 large can evaporated milk, chilled
  • 3 graham cracker crust pie shells (9x14 if available)

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Prepare Jell-o as directed on box. Chill beaters and large bowl. Pour cold milk in cold bowl and whip until very foamy. Add cream cheese and whip again. Add sugar, lemon, and vanilla, and whip again. Add Jello and whip.

Pour into the graham cracker crust pie shells. Refrigerate 4-5 hours before serving.

Susan Kraynik of Big Spring, Texas

Reviews (2)

  • Susan
    What are lemon concentrates?

    Flag as inappropriate cvlm01  |  June 19, 2009

  • When I add the prepared jello to the whiped milk and creamed cheese mixture does the jello contain total of 4 cups of water as it takes to make 1 large box. and is the jello still warm of is it cooled or set?

    Flag as inappropriate NoC_CakeLady  |  March 20, 2009

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