This quick lemon cheesecake made with gelatin and a graham cracker crust takes half the time and tastes just as sweet and delicious as the traditionally prepared dessert.
Preparation Time
10 mins
Cooking Time
5 mins
Total Time
15 mins
Calories
657 Calories
Recipe Instructions
Step 1
Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill.
Step 2
Melt butter in a heat-resistant measuring cup in a microwave, about 30 seconds. Transfer melted butter to a bowl. Add sugar and mix well. Pour in graham cracker crumbs and mix well. Place crumb mixture into the bottom of an 8-inch pie pan and shape into a crust.
Step 3
Stir lemon zest into warm gelatin mixture. Add cream cheese and mix until any lumps are gone. Pour filling into the prepared crust. Chill in the refrigerator for at least 2 hours.
Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup hot water
2 lemons, zested
8 tablespoons white sugar
1 (3 ounce) package lemon-flavored gelatin
2 (14.4 ounce) packages graham crackers, crushed into fine crumbs
