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Lemon Cookie Cheesecake
An awesome no-bake cheesecake
Lemon Cookie Crust:
- 15 oz lemon sandwich cookies reserve 8 for topping
- 3 tbs melted butter
- 1 tbs sugar
Lemon Cheesecake Filling:
- 16 oz softened cream cheese
- 1 tbs lemon juice
- 1 cup sugar
- 1 small box lemon gelatin about 3 oz
- 16 oz heavy cream
- ¼ cup confectioner's icing sugar
Lemon Cheesecake Filling
Beat cream cheese, lemon juice and sugar until well mixed. Set aside.
In another bowl, add 1 cup of boiling water to gelatin and stir to dissolve, then set aside to cool.
Whip the heavy cream with powdered sugar until stiff peaks form. Take care not to go to far, to a butter stage.
Once gelatin has cooled and begun to thicken, fold it into the whipped cream and mix gently.
Then, fold in the cream cheese mixture until evenly blended. Fill crust with the cheesecake mixture, spreading to even out if necessary. Top with crumbled reserved cookies & dollops of lemon curd or freshly grated lemon zest. Refrigerate for at least 4 hours or until firm.
Serving: 1serving | Calories: 535kcal | Carbohydrates: 48g | Protein: 5g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 285mg | Potassium: 115mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1151IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg