No-Bake Lemon Cheesecake

No-Bake Lemon Cheesecake


(8 votes) 4 8

This homemade graham cracker crust melts in your mouth in this easy, no-bake cake.

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  • 3 C. graham cracker crumbs
  • 1/2 C. butter
  • 1 Tbs. confectioners' sugar
  • 1 3 oz. pkg. lemon flavored gelatin mix
  • 1 C. boiling water
  • 1 8 oz. pkg. cream cheese, softened
  • 1 C. white sugar
  • 1 tsp. vanilla extract
  • 1 5 oz. can evaporated milk

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Preheat oven to 350 degrees. 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.

Yield: 24 serving

Reviews (2)

  • I love this cheesecake too! For a firmer cheesecake, you can also add cottage cheese to the mixture. Keep everything the same but put all mixture into a blender to puree. fold in the cold whipped evaporated milk when it has cooled so you won't lose volume. Let setup in the refrigerator. This recipe is also known as the blender cheesecake.

    Flag as inappropriate Pen1954  |  February 23, 2009

  • This is good; I made this several years ago when I lived in Chicagoback in the 60's. It's not a heavy cheesecake; more fluffy but oh so good.

    Flag as inappropriate Linda514  |  July 25, 2008

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