Name: Lemon Icebox Cheesecake
Prep time: 10 min
Total time: 10 h 10 min
Yield: 6
Ingredients: 12 graham crackers, crushed to crumbs; 3 oz lemon Jello; 1 cup boiling water; 8 oz cream cheese, softened; 1 cup sugar; 5 tablespoons fresh lemon juice; 1 1/2 cups heavy whipping cream (or 12 can of evaporated milk, chilled)

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Lemon Icebox Cheesecake is a classic dessert that has been a life- long favorite. The perfect no bake treat for any family get together or summer cookout!

Lemon Icebox Cheesecake

Growing up I was the pickiest eater, EVER. I was even picky about dessert, I didn’t really like pie crust. What???? I was a crazy kid. I guess I might be a few pounds lighter if I still felt the same.

This Lemon Icebox Cheesecake was always my favorite. My Aunt Patsy made it for every holiday and family get together. I’m guessing that she made it so often that she had the recipe memorized.

My cousin and I have been on the lookout for this recipe for ages. We’ve asked everyone in the family. My grandma even went through Patsy’s recipe box with no luck.

I attempted a lemon fluff recipe that I thought must be it but at the same time it didn’t slice up the same. A few weeks back My cousin came across this recipe for The Famous Woolworth Ice Box Cheesecake on and we both thought it looked like it could be it.

I have made it twice and I really do think this is the recipe we have been searching for. It is so good, it disappears almost instantly. My husband said that he remembers his grandma making it when he was growing up. I love those recipes that we all grew up with, they are just too good to miss out on.

Of course it is stinking hot in Oklahoma and this is going to be one of my go- to cool, no bake desserts this summer.

The original recipe calls for a can of chilled evaporated milk. My mother in law said that back in the day, it is what they used for whipped cream on desserts.

I have made this with the chilled evaporated milk and also with heavy whipping cream. I couldn’t tell much difference in the texture or taste. Use either one you have on hand. The biggest trick is remembering to chill the can milk and that’s what led me to try it out with whipping cream.

I really enjoy creating new recipes and different flavor combinations but I also love sharing classics like this one that we all grew up with. It’s like a connection to my childhood, to my Aunt Patsy who I spent so much time with as a kid. She was my grandma’s youngest sister and such a sweetheart.

If you love lemon desserts like I do, my Lemon Bars with Cream Cheese Icing are always a good idea and you can’t go wrong with the mega-easy no bake Lemon Cheesecake Mousse.

Rather you have this recipe in your recipe box or it’s a brand new to you, I hope you will make it for your next get together. It is sure to be an instant classic. I’d love to hear about your favorite classic dessert, leave a comment or drop me an email.

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Yield: 6-8 servings

Lemon Icebox Cheesecake

Prep Time 10 minutes

Inactive Time 9 hours 54 minutes

Total Time 10 hours 10 minutes

Ingredients

12 graham crackers, crushed to crumbs
3 oz lemon Jello
1 cup boiling water
8 oz cream cheese, softened
1 cup sugar
5 tablespoons fresh lemon juice
1 1/2 cups heavy whipping cream (or 12 can of evaporated milk, chilled)

Instructions

Add about 3/4 of graham cracker crumbs to a 9 x 13 baking dish. Set aside.
Add jello and boiling water to a medium size bowl. Stir until dissolved. Set aside to cool slightly.
Add whipping cream or evaporated milk to a mixing bowl and beat until fluffy. Set aside
In another bowl add cream cheese, sugar and lemon juice. Beat until well combined. Add lemon jello and continue beating until combined. Fold in whipped cream.
Pour over graham cracker crust. Top with remaining graham cracker crumbs.
Refrigerate 6-8 hours or until completely set.