Lemon Jello Cheesecake Recipe
This Lemon Jello Cheesecake Recipe features a graham cracker crust, lemon gelatin, cream cheese, whipped evaporated milk, lemon zest, and lemon juice.
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Ingredients
For the Crust
- 1 1/2 sleeves graham crackers crushed into crumbs, about 2 1/2 cups
- 1/4 cup white sugar
- 1/2 cup butter melted
For the Cheesecake Filling
- 1 can evaporated milk 12 oz
- 1 small box lemon jello
- 1 envelope Knox unflavored gelatin
- 1 package cream cheese 8 oz, softened to room temperature
- Zest from 1/2 to 1 lemon
- 2 tbsp lemon juice
- 1 cup white sugar
- 1 tsp vanilla
- Lemon slice quarters or lemon zest curls optional, for garnish
Optional Evaporated Milk Substitute
- 4 oz milk
- 8 oz heavy cream
Instructions
Prepare the Milk and Gelatin Mixture
- Pour the evaporated milk into a small glass or stainless steel bowl.
- Place the bowl in the freezer until the milk begins to freeze around the edges, approximately 30 to 45 minutes.
- If using the milk and heavy cream substitute, combine the milk and heavy cream in a small glass or stainless steel bowl and chill in the same manner.
- In a small mixing bowl, combine the lemon jello packet with the Knox unflavored gelatin.
- Add 1 cup of very hot water to the gelatin mixture.
- Stir until the lemon jello and unflavored gelatin are completely dissolved.
- Place the lemon gelatin mixture in the refrigerator.
- Chill until the top becomes sticky and lightly adheres to the finger when touched.
- Do not allow the gelatin mixture to become fully firm.
Prepare the Graham Cracker Crust
- While the evaporated milk and gelatin mixture are chilling, place the graham crackers in a gallon-size zip-top bag.
- Seal the bag securely.
- Crush the graham crackers with a rolling pin until fine crumbs form. Alternatively, process the graham crackers in a blender until evenly crushed.
- Transfer the graham cracker crumbs to a mixing bowl.
- Add the white sugar.
- Stir until evenly combined.
- Add the melted butter.
- Stir until the crumbs are evenly moistened.
- Transfer the crumb mixture to a 9 x 13-inch glass or metal pan.
- Press the crumb mixture firmly and evenly into the bottom of the pan using clean hands or the bottom of a glass cup.
- Set the prepared crust aside.
Prepare the Cheesecake Filling
- In a mixing bowl, combine the softened cream cheese, lemon zest, lemon juice, white sugar, and vanilla.
- Beat with a hand mixer until smooth. Alternatively, blend the mixture in a blender until smooth.
- In a separate clean bowl, using clean beaters, whip the chilled evaporated milk until frothy and fluffy.
- The whipped milk will not become as thick as whipped cream, but it should become light and foamy.
- Add the chilled sticky lemon gelatin mixture to the cream cheese mixture.
- Beat or blend until smooth and fully combined.
- In a large mixing bowl, gently fold the whipped evaporated milk into the cream cheese and gelatin mixture.
- Continue folding until the mixture is fully combined and uniform in texture.
Assemble and Chill
- Pour the cheesecake filling evenly over the prepared graham cracker crust.
- Smooth the filling across the crust with a spatula.
- Cover the pan.
- Refrigerate for at least 2 hours, preferably 4 hours or longer, until fully set.
- Once set, cut the cheesecake into squares.
- Garnish with lemon slice quarters or lemon zest curls, if desired.
- Serve chilled.
Notes
To make this Lemon Jello Cheesecake Recipe gluten free, replace the graham crackers with certified gluten-free graham crackers or gluten-free digestive-style biscuits.
Confirm that the lemon jello, Knox unflavored gelatin, vanilla, cream cheese, evaporated milk, butter, sugar, and any garnish ingredients are labeled gluten free.
If using the milk and heavy cream substitute, check both products for gluten-containing additives or cross-contact warnings.
Prepare the crust and filling with clean bowls, beaters, spatulas, measuring tools, and pans to prevent gluten cross-contact.
If serving guests with gluten sensitivity or celiac disease, use a clean cutting knife and serving utensil reserved only for the gluten-free cheesecake.