- Most Helpful
- Highest Rating
Delicious cream cheesecake! Light flavor and pleasing texture. We are only two here now, so I cut the recipe in half and made an 8X8 pan. I am not a very patient person, so I dissolved the jello in 3/4 cup of boiling water and then added ice cubes to the one cup mark, stirring until they were mostly melted and then removing the remaining ice. Then about 5 minutes in the frig and it was ready to use in the cheesecake. I was thinking this would be good with lemon flavored gelatin, and my husband suggested cherry flavored gelatin for a cherry cheesecake.
A fluffy creamy and dreamy no-bake cheesecake! what a fantastic refreshing dessert. Who can wait the 4 hours to eat this...not me!! I had about a quarter of it gone even before the 4 hours were up lol! it is THAT good! A keeper for me for sure, and easy to make, another plus! I am going to try this with lemon jello..Thank you Michelle for sharing!...Kitten:)
Absolutely wonderful. Creamy and light texture. I took this to a camera club event and one of the judges called for a copy of the recipe. Thanks for a keeper. I think other flavors would be fun to try.
This recipe is so close to a recipe that I enjoyed as a child. That recipe was for a lemon cheesecake. This is equally as good with the lime gelatin. I used Neufchatel cheese instead of the regular cream cheese and a sugar free gelatin. Everyone raved about how light and refreshing this was. Thanks