No Bake Cheese Cake Recipe

Name: No Bake Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. lemon jello; 1 c. boiling water; 1 (8 oz.) pkg. cream cheese; 1 c. sugar; 1 tsp. vanilla; 1 (13 oz.) can evaporated milk (well chilled); 25 graham crackers or 3 pkg. made into crumbs; 1/2 c. margarine; 3 Tbsp. sugar; 1 can cherries (to put over mixture, optional)

Servings: persons

1 pkg. lemon jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 (13 oz.) can evaporated milk (well chilled)
25 graham crackers or 3 pkg. made into crumbs
1/2 c. margarine
3 Tbsp. sugar
1 can cherries (to put over mixture, optional)

1
Dissolve jello in hot water and cool.
2
Whip together cream cheese and sugar.
3
Add vanilla. Pour milk into bowl and cool in freezer until crystals form around edges. Then whip milk until peaks form.
4
Add jello and cheese mixture into whipped milk.
5
Roll graham crackers into fine crumbs. Add 3 tablespoons of sugar and 1/2 cup melted butter.
6
Put 1/2 of crumbs on bottom of a 9 x 13-inch dish.
7
Spread cheese mixture over top of crumbs.
8
Top with remaining crumbs.
9
Store in refrigerator several hours.

1944

kcal

Calories

132

Fat

Carbs

109

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. lemon jello, 1 c. boiling water, 1 (8 oz.) pkg. cream cheese, 1 c. sugar, and more.

Yes, No Bake Cheese Cake 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.

No Bake Cheese Cake

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