No-Bake Lemon Cheesecake

Name: No-Bake Lemon Cheesecake
Yield: 12 Servings
Ingredients: 12 oz. can evaporated 2% milk, chilled (do not use condensed milk); 1 pkg. lemon-flavored gelatin (3 oz.); 1 c. boiling water; 4 oz. low-fat cream cheese; 4 oz. fat-free cream cheese; 1/2 c. sugar; 1 tsp. vanilla; 1 1/2 c. graham cracker crumbs; 3 tbsp. canola tub margarine, melted; 2 tbsp. orange juice

Jul 26, 2026Jul 26, 2026

Makes: 12 Servings

Ingredients

12 oz. can evaporated 2% milk, chilled (do not use condensed milk)
1 pkg. lemon-flavored gelatin (3 oz.)
1 c. boiling water
4 oz. low-fat cream cheese
4 oz. fat-free cream cheese
1/2 c. sugar
1 tsp. vanilla
1 1/2 c. graham cracker crumbs
3 tbsp. canola tub margarine, melted
2 tbsp. orange juice

Method

Refrigerate evaporated milk overnight in the refrigerator. Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla. Add gelatin and mix well. Beat chilled milk until stiff. Fold into cheese/gelatin mixture.
Mix graham cracker crumbs and butter together. Put 2/3 of crumbs in a 9 x 13 x 2 inch cake pan. Add filling and sprinkle with remaining crumbs. Chill several hours or overnight. Cut in squares. Optional: Serve with seasonal fresh fruit or frozen berries, which have been thawed..
Yield: 12 Servings
Nutrition Facts per Serving: Calories 209; Fat 6.7 g; Saturated Fat 2.1 g; Cholesterol 9 mg; Sodium 254 mg; Carbohydrate 31 g; Dietary fiber 0.4 g; Protein 6 g. This recipe is 29% fat.

All recipes