No-Bake Lemon Cheesecake Dessert

1. 1

   Set oven to 350 degrees F.

2. 2

   Prepare a 13 x 9-inch baking pan.

3. 3

   In a medium bowl mix together graham cracker crumbs, melted butter, sugar and press into bottom of prepared baking pan.

4. 4

   Bake for 7 minutes (no more than 7 minutes!) remove and cool completely.

5. 5

   For the cream cheese filling: dissolve the gelatin powder in the boiling water, and place in the refrigerator.

6. 6

   Let cool until thick but not set (about 1 hour and 15 minutes, it might take a little more or less time).

7. 7

   In a large bowl beat the softened cream cheese with the 2 cups sugar until fluffy and smooth (about 3-4 minutes).

8. 8

   To the whipped cream or Cool Whip, fold in the chilled lemon or orange gelatin; mix until well combined.

9. 9

   Then add in the cream cheese mixture; mix to combine.

10. 10

    Pour the filling into prepared crust.

11. 11

    Chill in the refrigerator for a minimum of 8 hours or more.

12. 12

    Cut into squares and serve with a dollop of whipped cream on top if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.