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:

• 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 LEMON CHEESECAKE PIE

Steps:

• Coat the bottom and sides of a 9-in. pie plate with cooking spray. Sprinkle with 1 tablespoon cracker crumbs; set aside., In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into a blender; add cream cheese and cottage cheese. Cover and process until smooth. Transfer to a large bowl. Fold in whipped topping. Pour into prepared pie plate. Sprinkle with remaining cracker crumbs. Cover and refrigerate until set.

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.

QUICK LEMON CHEESECAKE

Steps:

• Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill.
• Melt butter in a heat-resistant measuring cup in a microwave, about 30 seconds. Transfer melted butter to a bowl. Add sugar and mix well. Pour in graham cracker crumbs and mix well. Place crumb mixture into the bottom of an 8-inch pie pan and shape into a crust.
• Stir lemon zest into warm gelatin mixture. Add cream cheese and mix until any lumps are gone. Pour filling into the prepared crust. Chill in the refrigerator for at least 2 hours.

LIGHT AND FLUFFY LEMON JELLO CHEESECAKE

Steps:

• Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
• Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
• Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
• Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
• In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
• Add Jello mixture to evaporated milk and continue to beat until well blended.
• Pour over Graham cracker crust.
• Chill until firm.

LEMON JELL-O CHEESECAKE

Steps:

• The Base:.
• Mix all 3 ingredients together.
• Press into a round 23cm tin.
• Put in the fridge to chill.
• The Filling:.
• Dissolve the Jell-o with the boiling water.
• Add lemon rind and lemon juice.
• In another bowl beat condensed milk and cream cheese together until blended.
• Add vanilla essence and Jell-o mix to cream cheese mix.
• Beat together until well blended.
• Pour mixture on top of crumbed crust base.
• Refrigerate until set. (I usually leave it to set overnight).
• For a change all the lemon ingredients (Jell-o, rind and juice) can be changed to lime or orange.

NO-BAKE LEMON CHEESECAKE

Steps:

• Coat a 9-in. springform pan with cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1 in. up the sides of pan; set aside. Dissolve gelatin in boiling water; cool to room temperature., In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan. , Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling.

LEMON JELLO CHEESECAKE RECIPE

Steps:

• Melt butter in 9x13" pan. Set aside 1/4 cup cracker crumbs. Add remainder of crumbs to butter and mix well. Press into crust and refrigerate. Add jello to boiling water. Stir until dissolved and refrigerate. Cream together cream cheese, sugar, and vanilla with electric mixer. Refrigerate. Shake CHILLED Milnot milk well and pour into CHILLED mixing bowl. Whip with electric mixer to soft peaks. Add cooled jello liquid to creamed mixture and mix until smooth. Gently fold mixture into whipped Milnot. Pour into crust. Lightly sprinke reserved crumbs on top. Chill several hours.

COOL LEMON CHEESECAKE

Steps:

• Spray 9-inch springform pan with cooking spray. Sprinkle with 1/2 the graham crumbs; set aside.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour into blender. Add cottage cheese and reduced-fat cream cheese; blend until smooth, stopping occasionally to scrape down side of blender. Pour into large bowl. Stir in COOL WHIP with whisk. Pour into prepared pan. Sprinkle with remaining graham crumbs.
• Refrigerate 4 hours or until firm. Top with pie filling just before serving.