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Lemon Refrigerator Cheesecake


This refrigerator cheesecake is made easy with lemon gelatin. They will think you spent hours baking it.

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  • •Crust:
  • •1 cup oatmeal, uncooked
  • •1/4 cup brown sugar
  • •1/4 cup melted butter
  • •Filling:
  • •1, 3 oz. pkg. lemon jello
  • •1/2 cup boiling water
  • •1, 8 oz. pkg. cream cheese
  • •1 cup sugar
  • •1 t. vanilla
  • •1, 12 oz. can evaporated milk


Servings 8
Adapted from


Step 1

Crust: Toast oats in oven at 350 for 10 min. Mix with brown sugar and add melted butter. Pat into bottom of 9" spring-form pan. Refrigerate. Filling: Put milk into freezer before whipping. Put jello into a bowl; add boiling water and ice cubes to make 1 cup liquid. Set aside. Whip evaporated milk in small mixer bowl. Place cream cheese, sugar and vanilla into large mixer bowl. Beat until creamy. Add gelatin mixture. Fold in evaporated milk. Pour into crust and refrigerate several hours or overnight. Decorate with grated lemon peel and whipped topping.

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