Lemon Cheesecake – a delicious recipe with crackers, boiling water, Gelatin, 'S, Cream Cheese, Topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray 8- or 9-inch springform pan or 9-inch pie plate with no stick cooking spray.
2
Sprinkle with 1/2 of the graham cracker crumbs; set aside.
3
Stir boiling water into gelatin in small bowl 2 minutes or until completely dissolved.
4
Pour into blender container.
5
Add cheeses; cover.
6
Blend on medium speed until smooth, scraping down sides occasionally.
7
Pour into large bowl.
8
Gently stir in whipped topping.
9
Spread in prepared pie plate.
10
Sprinkle remaining crumbs around outside edge, leaving center plain.
11
Refrigerate 4 hours or until firm.
12
Just before serving, gently spread pie filling onto center of cheesecake.
13
Store leftover cheesecake in refrigerator.
787
kcal
Calories
60
g
Fat
52
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 graham crackers, crushed, 2/3 cup boiling water, 1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin, 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, and more.
Yes, Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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