Light Cheese Cake
A light, creamy cheesecake with a lemon flavor, featuring a graham cracker crust and fluffy topping, perfect for a refreshing dessert that suits all occasions.
Ingredients
Instructions
- Dissolve lemon jello in hot water and set aside to cool.
- Crush graham crackers into crumbs.
- Mix graham cracker crumbs with sugar and melted butter or margarine to form the crust.
- Press the crust mixture into the bottom and sides of a 9 x 13-inch pan.
- Save 1/2 to 3/4 cup of crumbs to sprinkle on top if desired.
- Whip the Milnot (evaporated milk) until thick in a large bowl.
- In a separate bowl, beat softened cream cheese with sugar and lemon juice until creamy.
- Combine the cream cheese mixture and cooled jello into the whipped Milnot and mix until completely incorporated.
- Pour the mixture into the prepared crust and chill for 5 to 6 hours.
- Top with saved crumbs or cherry pie filling before serving.
Tips & Substitutions
For a lighter texture, ensure the Milnot is whipped until thick but not over-whipped. You can substitute the lemon jello with another flavor like raspberry for a twist. If you prefer a gluten-free option, try using gluten-free graham crackers. This recipe is similar to Quick And Easy Cheesecake, which also uses cream cheese for a rich flavor.
Serving Suggestions
Serve chilled, topped with the reserved graham cracker crumbs or a dollop of cherry pie filling for added flavor and color. This light cheesecake pairs beautifully with fresh fruit or a drizzle of chocolate sauce. It makes a delightful dessert for gatherings, complementing dishes like a light salad or a refreshing beverage.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you need to reheat, allow the cheesecake to come to room temperature before serving, as it’s best enjoyed chilled. Avoid freezing, as it can affect the texture of the cream cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Light Cheese Cake contains roughly 635 calories, with 6g protein, 61g carbohydrates, and 41g fat. It is an excellent source of calcium (25% of the Daily Value) and iron (22% of the Daily Value), and a good source of vitamin A and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk instead of Milnot?
Yes, you can substitute Milnot with regular evaporated milk or even a non-dairy alternative like coconut cream for a dairy-free version. Just ensure that the consistency remains similar for the best results.
How can I make this cheesecake sweeter?
If you prefer a sweeter cheesecake, you can increase the sugar in the cream cheese mixture by a couple of tablespoons. Topping it with a fruit compote or a sweet glaze can also enhance the sweetness.
Is it okay to make this cheesecake a day ahead?
Absolutely! This cheesecake benefits from being made a day in advance, allowing the flavors to meld and the texture to set properly. Just be sure to cover it well in the refrigerator to maintain freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).