Top-down view of my Lemon Jello Cheesecake, with slices removed.

Hi Bold Bakers!

When it comes to recipes, this one’s about as nostalgic for me as it gets. Growing up in Ireland, my mum used to make a cheesecake for us that was Jell-O, cream cheese, and cream. Just those 3 ingredients and I loved it. It didn’t even contain fresh lemon zest or juice. It tasted super yummy, the texture was firm, and although it sounds like the opposite of a classic cheesecake (Jell-O? Yes!), that doesn’t really matter to me because I have such fond memories of it growing up! And just because something is a bit different than you’re used to, that doesn’t mean it isn’t worth it.

This No-Bake Lemon Cheesecake is 100% worth it, and I cannot wait for you to try it, because you’ll know exactly what I mean at first bite.

A no-bake lemon cheesecake, topped with lemon slices, made with jell-o.

What Is A Jello Cheesecake?

A Jello Cheesecake is exactly what it sounds like: a lovely no-bake cheesecake that bucks the classic cheesecake recipes you know and love and instead opts for simplicity. Full of fresh lemon flavor, you’ll soon realize that simplicity doesn’t mean you have to skimp on quality or taste.

What Does It Taste Like?

This is a cool, light, lemony, and creamy cheesecake with a sweet crumbly graham cracker crust. This is not a dense cheesecake. It’s a light and summery dessert through and through.

What You Need To Make A No-Bake Lemon Cheesecake

How To Make My No-Bake Lemon Cheesecake

This might be the easiest way to make a cheesecake! And it reminds me of my childhood, too, so that’s a win-win. Here’s how you make it (and don’t forget to get the recipe with all the measurements, down below):

  • Press the Graham cracker crust into a 9-inch (23cm) springform pan.
  • In a small bowl, pour 1 cup (8floz/225ml) of very hot water and sprinkle the lemon Jell-O on top. Stir until completely dissolved and allow it to cool down for 20-30 minutes. (You don’t want this mix hot when it’s getting added to the cream cheese or it will clump)

  • With an electric mixer, whip the cream cheese until light and creamy.

  • Slowly add the cooled Jello to the cream cheese, 1 tablespoon at a time, and mixing thoroughly between additions to prevent the Jello from setting once it hits the cream cheese.

  • Add the powdered sugar, lemon zest, and vanilla and beat until combined.

  • In a separate bowl, whip the heavy whipping cream to soft peaks, and then gently fold the whipped cream into the cream cheese mixture until fully combined.

  • Pour evenly in the pan on top of the crust, cover the pan and refrigerate for at least 6 hours or preferably overnight.

  • When ready to serve, run a thin knife around the edges to separate the cheesecake from the pan before releasing it.

  • Store any leftovers well covered in the refrigerator for up to 2 days.

A slice of my No-Bake Lemon Cheesecake, topped with whipped cream.

Gemma’s Pro-Chef Tips For Making No-Bake Cheesecakes

  • Make sure that your Jello-O is completely dissolved before adding the cream cheese.
  • The Jello needs to be added gradually to room temperature cream cheese in order to temper the Jell-O. If the Jell-O is added all at once or if the cream cheese is cold, it may cause the Jell-O to seize and get lumpy. This may result in the cheesecake not setting properly.
  • You can make individual servings by dividing the crust and filling into 10 small containers. Clear glasses would make a pretty presentation.
  • This cheesecake is lovely served with fresh or macerated berries of your choice.
  • You can make a different flavored cheesecake by changing out the Jell-O flavor.
  • Follow my recipe for a simple Graham Cracker Cookie crust.

Don’t Miss More Cheesecake Recipes

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Prep Time 30 mins

Cook Time 0 mins

chill for 6 hrs

My No-Bake Lemon Cheesecake is creamy, light, and full of lemon flavor — and might just be the easiest cheesecake recipe out there.

Author: Gemma Stafford

Servings: 10 people

Ingredients

  • 1 recipe graham cracker crust
  • 1 package (3oz/85g) lemon Jell-O
  • 2 cups (16oz/454g) cream cheese (at room temperature)
  • 1 cup (4oz/115g) powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • cups (10floz/282ml) heavy whipping cream

Instructions

  • Press the graham cracker crust into a 9-inch (23cm) springform pan.
  • In a small bowl, pour 1 cup (8floz/225ml) of very hot water and sprinkle the lemon Jell-O on top. Stir until completely dissolved and allow it to cool down for 20-30 minutes. (You don’t want this mix hot when it’s getting added to the cream cheese or it will clump)

  • With an electric mixer, whip the cream cheese until light and creamy.

  • Slowly add the cooled Jello to the cream cheese, 1 tablespoon at a time, and mixing thoroughly between additions to prevent the Jello from setting once it hits the cream cheese.

  • Add the powdered sugar, lemon zest, and vanilla and beat until combined.

  • In a separate bowl, whip the heavy whipping cream to soft peaks, and then gently fold the whipped cream into the cream cheese mixture until fully combined.

  • Pour evenly in the pan on top of the crust, cover the pan and refrigerate for at least 6 hours or preferably overnight.

  • When ready to serve, run a thin knife around the edges to separate the cheesecake from the pan before releasing it.

  • Store any leftovers well covered in the refrigerator for up to 2 days.

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!


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