Name: Lemon Cheese Cake (No Bake)
Cuisine: American
Ingredients: Small box vanilla wafers; 1 6-ounce package lemon Jell-O; 1 cup boiling water; 1 tablespoon lemon juice; 1 cup sugar; 1 8-ounce package cream cheese; 1 can chilled evaporated milk

Add a photo

click to rate

1 vote | 0 views

0 reviews | 0 comments

This isn’t a true cheesecake recipe, but it is a pretty darned good fake, and easy to make. For individual cheese cakes, make in a non-stick muffin pan, or line muffin cups with cupcake papers. Top with fruit or drizzle with a little melted chocolate.

American

Ingredients

Small box vanilla wafers
1 6-ounce package lemon Jell-O
1 cup boiling water
1 tablespoon lemon juice
1 cup sugar
1 8-ounce package cream cheese
1 can chilled evaporated milk

Directions

Crush enough vanilla wafers to make 1 1/2 cups. Sprinkle 1 cup crumbs in the bottom of a 9" x 13" pan.
Dissolve Jell-O in boiling water. Add lemon juice.
Cream sugar and cream cheese.
Combine cream cheese mixture with Jell-O mixture.
Beat evaporated milk until frothy and somewhat thick. Fold evaporated milk into mixture.
Pour over crumbs. Sprinkle remaining crumbs over cheesecake. Chill until set.