Lemon Icebox Cheesecake
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!
Servings: 6 -8 servings
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.