Easy Lemon Cheesecake
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
18-24
ingredients
- 2 (8 ounce) packages lemon Jell-O gelatin
- 2 cups boiling water
- 6 tablespoons lemon juice
- 2 (8 ounce) packages cream cheese
- 2 cups sugar
- 2 teaspoons vanilla
- 2 (8 ounce) cans Eagle Brand Condensed Milk (whipped)
- 3 graham cracker pie crust
directions
- Dissolve jello in water and add lemon juice. Cool for 20 min in fridge.
- Beat cream cheese, sugar and vanilla and add to jello mixture.
- Fold whipped milk into jello mixture using mixer.
- Divide equally into the 3 crusts.
- Cover well and let set 4 hours or overnight for best results.
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Reviews
-
This was a very quick, easy, and tasty dessert for a Memorial Day party I went to. I halved the recipe and only used one crust, so I had some of the cheesecake mixture left over that I chilled in custard dishes and the kids ate it! Very refreshing. I think this would work well with sugar free jello and light cream cheese for all of us dieters! Thanks for a great recipe!
RECIPE SUBMITTED BY
I live in SE Kansas and work for myself in homehealth. I have an 8 year old son who loves to help me cook. I love to cook and try new recipes, however some ingredients are hard to get in my "neckofthewoods".