I try reserve my Sundays for baking, but sometimes it is difficult to get around to doing it, especially with all the work that has to be done around the homestead. Sometimes you can cheat and speed up the whole baking process by either using an already made mix like the homemade bisquick mix or the no fail pie crust recipe. This no bake lemon cheesecake recipe, is just ummm… what can I say… delishhhh.
Although you may need a few hours to allow this to set, it is still worth your time. Believe me. The preparation process itself is not too long just a few minutes , that is why I don’t mind making this. Plus I like that it is served in mason jars, which makes it the perfect single serving per person. Every time I make this, I know that dessert is covered for at least two days, you can whip up 10 to 12 servings per batch.
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Here’s What You’ll Need:
- ground graham cracker crumbs
- white sugar
- butter
- cream cheese
- sweetened condensed milk
- lemon juice
- lemon gelatin powder
- water
- whipping cream
- yellow food colouring (optional)
- lemon
- mason jars
- mixing bowls
- wooden spoon or spatula
In a mixing bowl, mix the cracker, white sugar and the melted butter. Grab the mason jars and press this into the bottom of each one. Then pop the jars into the fridge, and go about your business for another hour.
In another bowl, beat your cream cheese to a nice fluffy state, and then slowly add the condensed milk as well as the lemon juice. In a glass or tumble, combine your water and gelatine before adding this to the cream cheese mixture in the bowl.
This mixture is the next level in the jars, which is then left in the fridge for another 3 hours. The last layer is whipped cream, which a little dash of sugar if you like it sweeter. Once this layer is in place, you can stick a lemon wedge on the side of the jar. Voila, dessert is served.
You can follow step by step instructions on the Love Create Celebrate blog, here…
No Bake Lemon Cheesecake Recipe
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