No-Bake Lemon-Lime Cheesecake
Serving Size / Yield
- 8oz. pkg Cream Cheese, softened
- ¾ cup Water
- 2 tbs Plain Yogurt
- ⅓ cup Sugar
- 2 tbs Lemon Juice
- 1 tbs Gelatin Powder
- ¼ cup Water
- 1 cup Crushed Graham Crackers
- 3 tbs. Butter
- 1 Tbs Sugar
- 1 box Lime Jello Mix
Preheat the oven to 350 degrees. (This is to bake the homemade crust.)
Mix together gelatin powder and water in a small bowl.
Add crushed graham crackers, melted butter, and sugar in a bowl and blend.
In a 9 inch cake pan, press the crumbs into the bottom.
Put in the oven and bake for 8 minutes.
In a bowl, take a spoon and stir cream cheese until it softens.
Put the gelatin mixture in the microwave and heat until it liquefies.
In a bowl, add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and blend well.
Follow the directions on the Jello box and make the Jello mixture.
Pour the cheesecake mixture into the crust and spread evenly.
Pour a thin layer of the Jello mixture on top.
Refrigerate for 3 hours.
Garnish with sliced lemons.