Looking for a dessert that’s both delicious and light? Here’s a lemony treat that’s easy to whip up. Whether it’s for a potluck or just a surprise for your family, this dessert will have everyone coming back for seconds!
About This Recipe:
When it comes to baked cheesecakes, the tartness of lemon juice often softens with the oven’s heat. For this no-bake Lemon Icebox Cheesecake, inspired by Cook’s Country, we reduced the lemon juice for a balanced flavor. The inclusion of lemon curd provides a zesty kick without resorting to zest or lemon extract. The twist? We use lemon cookies, not graham crackers, to give that extra lemony touch to the crust.
Ingredients:
1 package (3 ounce) lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can (12 oz) Carnation Evaporated milk, well chilled
Graham crackers, crushed (for base and topping)
Directions:
In a bowl, dissolve the lemon Jell-O in boiling water. Allow it to cool until it’s slightly thickened.
In another bowl, whisk together the cream cheese, sugar, and lemon juice until smooth. Once the Jell-O is ready, add it to this mixture and blend well.
In a separate bowl, whip the chilled Carnation milk until it turns fluffy. Gradually incorporate the cream cheese and Jell-O mixture, continuing to beat until well-combined.
Take a 9 x 13-inch pan and layer the bottom with crushed Graham crackers.
Pour the creamy filling over the cracker base, ensuring it spreads evenly.
Finish by sprinkling a generous layer of crushed Graham crackers on top.
Place the pan in the refrigerator and allow it to chill until set.
Serve this delightful lemony dessert chilled and enjoy the refreshing flavors with each bite!
