Lemon No-Bake Cheesecake With Gelatin
If you are looking for a simple no-bake cheesecake that uses gelatin, this is it! These cheesecakes are firm and so simple to make.
Servings: 8 servings
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
Lemon Cheesecake Filling
- ½ cup water
- 1 envelope unflavored gelatin
- ⅓ cup fresh lemon juice
- 2 tablespoon lemon zest
- 2 10 ounce cream cheese
- ⅓ cup granulated sugar
- 1 teaspoon vanilla
Peach balsamic infused strawberries
- 3-4 cups toppings
Instructions
- Start by prepping your crust. I like to pulse the graham crackers in my food processor until they are small crumbles. Add in the sugar and melted butter and pulse to combine again. My desserts were small, so I only used about 1-2 tablespoons per cup. I pressed mine into the bottom of the cup. Next up is the filling. Sprinkle gelatin over water and set aside. Mix it in gently. You may have a few small chunks, don't worry about that. Let this sit for 5 minutes. While it is sitting, start on the cream cheese. Mix the cream cheese, sugar, lemon zest, juice, and vanilla together with a hand mixer. Once the mixture is smooth, microwave the gelatin for about 10 seconds to liquefy. While the mixer is running, pour in the gelatin slowly and mix completely to combine. Pour a little over ¼ cup of the filling over the crust. It will already be pretty thick, so spread it across the back of a spoon if you want. Place dessert cups into the fridge and let them set for at least 2 hours until set. Top as you like and serve.