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Lemon Cheesecake Dessert


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  • 1-3 oz. lemon Jell-o
  • 1 c. boiling water
  • 1-1/2 c. graham cracker crumbs
  • 3 Tbsp. butter, melted
  • 1 Tbsp. brown sugar
  • 8 oz. cream cheese
  • 1 c.sugar
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. lemon zest
  • 1 tsp. vanilla
  • 4 c. cool whip



Step 1

In a small bowl, dissolve jello in boiling water. Refrigerate until slightly thickened but not set.(about 45 min)

Prepare crust. In a small bowl, combine graham crumbs, melted butter, and brown sugar. Stir well using a fork. Spray a 9x13baking dish with cooking spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make filling.

To prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest and vanilla til smooth. Add thickened jello beat til well blended. Fold in cool whip. Pour over crust and spread eveny. Refrigerate for at least 4 hours.

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