Icebox Cheese Cake
A creamy, refreshing no-bake cheesecake with lemon flavor, perfect for hot days or special occasions, offering a smooth texture and tangy sweetness that appeals to all ages.
Ingredients
Instructions
- Mix graham cracker crumbs, melted margarine, and powdered sugar together, saving 2 teaspoons for topping.
- Line a 9 x 13-inch pan with this mixture to form the crust.
- Cream together sugar, vanilla, and cream cheese until well blended and creamy, then set aside.
- Mix lemon jello with boiling water and set aside.
- Chill evaporated milk in the freezer for at least 4 hours or until very cold, then whip until peaks form.
- Blend in the prepared lemon jello with the whipped milk, about 30 seconds.
- Add the cream cheese mixture and blend just enough to combine, avoiding overmixing.
- Pour the filling into the prepared pan and top with a few graham cracker crumbs.
- Chill the cheesecake overnight before serving.
Nutrition & Diet Analysis (per serving)
478
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).