Unbaked Cheese Cake
A creamy, tangy no-bake cheesecake with a crisp graham cracker crust, perfect for summer gatherings or casual desserts. The refreshing lemon flavor combined with the smooth cheese filling makes it a delightful treat for cheese lovers and those seeking an easy, chilled dessert option.
Ingredients
Instructions
- Mix lemon jello with boiling water and set aside in the refrigerator to chill until it becomes a thick syrup.
- Combine sugar, cream cheese, and vanilla with a fork and add real lemon juice.
- Whip canned milk until stiff.
- Add the cheese mixture to the jello and pour slowly into the whipped milk, turning as you pour.
- Melt oleo (butter) and mix with graham cracker crumbs.
- Place half of the crumbs in the bottom of a 9 x 13-inch pan.
- Save the remaining crumbs for topping.
- Pour the jello and cheese mixture over the crumb layer.
- Sprinkle the remaining crumbs on top.
- Place the pan in the freezer for 2 hours, then remove and serve.
Tips & Substitutions
For a richer flavor, consider using a mix of lemon and lime juice. If you prefer a lighter texture, you can substitute low-fat cream cheese. To enhance the sweetness, add a touch more sugar or a drizzle of honey. Make sure the canned milk is well-chilled before whipping it for the best results. This recipe is a classic among American recipes, especially for gatherings.
Serving Suggestions
Serve this unbaked cheesecake as a delightful dessert after a savory meal. It pairs beautifully with fresh berries or a dollop of whipped cream for added richness. For an extra touch, consider drizzling a lemon glaze over the top. It also complements dishes like Creamed Turkey when served during holiday gatherings.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the freezer for up to a month. When ready to serve, remove from the freezer and let it thaw in the refrigerator for a few hours. Avoid reheating as this dish is best enjoyed chilled, maintaining its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Unbaked Cheese Cake contains roughly 254 calories, with 3g protein, 38g carbohydrates, and 4g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of iron and calcium.
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 crust for this cheesecake?
Yes, you can experiment with different crusts such as chocolate cookie crumbs or even a nut-based crust for a gluten-free version. Just ensure the crust is firm enough to hold the cheesecake filling.
How long does it take for the cheesecake to set?
The cheesecake should set in the freezer for at least 2 hours. If you prefer a firmer texture, you can leave it in the freezer longer, but remember to let it thaw slightly before serving for the best flavor.
Is it possible to make this cheesecake dairy-free?
Absolutely! You can replace the cream cheese with a dairy-free alternative made from cashews or tofu, and use coconut whipped cream instead of canned milk. Just ensure the jello is also dairy-free.
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).