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Lemon Cheesecake No Bake



2 cups graham crackers, crumbled

½ cup butter, unsalted and melted

½ teaspoon of salt

2 packets of lemon jelly

1 cup boiling water

24 ounces cream cheese, softened to room temperature

Juice of 1 lemon

Zest of 1 lemon

1 ½ cups icing sugar

2 cups heavy whipped cream


Spray a 9×9 baking dish with nonstick spray

In a bowl, mix melted butter, salt and graham crackers, combine till properly blended

Press the combination into the underside of the ready pan

Place the crust within the fridge when you make the filling

In a small bowl, mix jelly and boiling water and stir till jelly is dissolved

Put aside to chill to room temperature

In a big bowl, mix cream cheese and icing sugar till clean

To this bowl, add the jelly combination, heavy whipping cream, lemon juice, and lemon zest till fully blended.

Proceed beating with the electrical combination till the combination begins to thicken

Pour combination over graham cracker crust and refrigerate till filling is ready, at the very least 4 hours

Minimize into squares and garnish with whipped cream and lemon zest

Get pleasure from!

Diet Data:


Quantity per serving: CALORIES: 138 | TOTAL FAT: 12 g | SATURATED FATS: 6g | TRANS FAT: 6g | CHOLESTEROL: 234mg | SODIUM: 188mg | SUGAR: 10g | PROTEIN: 8g

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