No Bake Lemon Cheesecake
No Bake Lemon Cheesecake is a delicious and easy dessert that's perfect for Spring or Summer. The creamy, lemon filling firms up in the fridge, so no oven is needed!
Servings: 8
Calories: 613kcal
Ingredients
Crust:
- 1/2 cup Golden Oreos Crushed
- 10 Tablespoon unsalted Butter Melted
Cheesecake:
- 1/2 cup Fresh Lemon Juice
- .25 ounce pouch of unflavored Gelatin
- 1/4 cup Condensed Milk
- 24 ounces Cream Cheese softened
- 1/2 Cup Granulated Sugar
- 2 Tablespoon Sour Cream
- 2 1/2 Tablespoon Lemon Zest
Garnish
- 3 cups Whipped Cream or Cool Whip
- 2 teaspoon Lemon Zest
- Fresh Lemon Slices
- Fresh Strawberries halved
Instructions
Crust:
- Remove the cream from the Oreo cookies and discard.
- Place the cookies in a food processor and pulse on high until crushed. Add the butter in a microwave safe bowl and heat for 60 seconds or until melted. Place the crushed cookies in a medium sized bowl.
- Add your melted butter to the Golden Oreos and mix to combine.
- In a 9-inch springform pan add your cookie mixture and press into the bottom and up the sides.
- Place the pan in the refrigerator for 1 hour to harden.
Cheesecake Filling:
- In a small bowl add your fresh lemon juice and gelatin packet, whisk to combine. Set to the side for 5 minutes.
- Whisk the lemon gelatin and add your condensed milk to the mixture whisking until combined. Set to the side.
- In a bowl of a stand mixer add your cream cheese and sugar. Mix on high until fully combined, making sure to scrape the sides for even mixing.
- Add your sour cream, lemon zest, and lemon gelatin mixture to the cream cheese mixture. Mix on high until fully combined.
- Remove the bowl from the mixer and add your cool whip.
- Gently fold your cool whip into your cream cheese mixture until fully combined. Add the lemon cream cheese filling into the Golden Oreo crust.
- Place the cheesecake into the refrigerator for 5-6 hours. The cheesecake should be firm.
- Top the cheesecake with whipped cream and garnish (optional).
- Remove the spring form from the cheesecake and serve.
- Keep the cheesecake chilled until serving.
Nutrition
Calories: 613kcal | Carbohydrates: 38g | Protein: 8g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 343mg | Potassium: 215mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1699IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 0.4mg