Light and Fluffy Lemon Jello Cheesecake

"I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!"
 
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Ready In:
2hrs 15mins
Ingredients:
7
Serves:
18

ingredients

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directions

  • Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
  • Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
  • Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
  • Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
  • In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
  • Add Jello mixture to evaporated milk and continue to beat until well blended.
  • Pour over Graham cracker crust.
  • Chill until firm.

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Reviews

  1. I have been enjoying this at every family get together as far back as I can possibly remember, my grandmother taught me, and now I make it and finally just within the last few years wrote it down (as I am now 43 and dont want to forget it) except I add a tbsp or 2 or 3 of lemon juice, and lemon zest for a little more zippy genuine lemon flavor
     
  2. This was delicious! Light, fluffy,creamy, and lemony and it set up in about 2 hours. I substituted 2 .3-ounce packages of sugar free lemon jello since that's what I had; and used neufchatel instead of cream cheese - again, it's what I had in the fridge. I did use a 9x13 pan instead of 9x11 and I'm glad I did - the pan was full! Thanks for sharing this!
     
  3. I have been looking for this recipe, my aunt would make it every year for my birthday then she passed luckily I found it..
     
  4. i made this and followed directions exactly as written and it turned out perfect my mom made this years ago and if you follow directions amounts are right works great ty
     
  5. This is a variation of a recipe that my mother has been using for decades. I've used it many times and just found her original recipe in an old community cookbook from sometime in the mid to early 60's. Our recipe requires only one cup of boiling water which might help the gelatin set better. I would also suggest that the sugar and vanilla be added to the cream cheese and beaten until smooth in an electric mixer. The gelatin, after cooling, is added to the cream cheese mixture, and beaten until well mixed. The most critical step is the evaporated milk. It must be chilled before use. Chilling the beaters and bowl will also be useful, especially if the kitchen is hot. The milk MUST form peaks. A stand mixer run at top speed or at least a very high speed can introduce enough air to create the peaks. If it does not form peaks or you're too impatient to wait that long, you might as well quit and start all over. The jello/cream cheese can then be added to the whipped milk by gently folding it in or by running the mixer just until it's well mixed. Everything can then be poured onto the graham cracker mixture. I have just found out that the crackers can be easily broken up while sealed in a good quality gallon size zip lock type bag. Softened butter or margarine (my old recipe says softened margarine, not melted) can be put into the baggie after the crackers have been crushed and massaged into the crumbs. It is important to make sure the right size of jello is used. The 6 oz package must be used or if diet gelatin, use two boxes.
     
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Tweaks

  1. This was delicious! Light, fluffy,creamy, and lemony and it set up in about 2 hours. I substituted 2 .3-ounce packages of sugar free lemon jello since that's what I had; and used neufchatel instead of cream cheese - again, it's what I had in the fridge. I did use a 9x13 pan instead of 9x11 and I'm glad I did - the pan was full! Thanks for sharing this!
     
  2. This is great but I changed a few things, sorry. I had a scant 2 cups of mini marshmallows left so threw them in with the hot jello and cream cheese mix and I used Cool Whip instead of the tinned milk. I think next time I'll add a tin of lemon pie filling or made up instant lemon pudding over the base before adding the rest of the ingredients. I'll definately make this again and it did taste great, I just subbed for what I had on hand. Thanks for the great recipe, if it's lemon anything, I'll try it...lol..
     

RECIPE SUBMITTED BY

My husband and I moved to Tennessee from Pennsylvania in 2005. We absolutely love it here, especially being near the Smoky Mountains. My kids are grown and are out of the house. I am a nurse practitioner, work for Evercare, a division of United Healthcare, caring for elderly patients in nursing homes. My husband and I love the outdoors, and we especially enjoy hiking in the Smoky Mountains. I also enjoy doing Jazzercise as often as I can get there. We have 2 spoiled rotten kitties, Elizabeth and Harvey, and an equally spoiled rotten yellow lab, Hayley.
 
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