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Press the graham cracker crust into a 9-inch (23cm) springform pan.
In a small bowl, pour 1 cup (8floz/225ml) of very hot water and sprinkle the lemon Jell-O on top. Stir until completely dissolved and allow it to cool down for 20-30 minutes. (You don’t want this mix hot when it’s getting added to the cream cheese or it will clump)
With an electric mixer, whip the cream cheese until light and creamy.
Slowly add the cooled Jello to the cream cheese, 1 tablespoon at a time, and mixing thoroughly between additions to prevent the Jello from setting once it hits the cream cheese.
Add the powdered sugar, lemon zest, and vanilla and beat until combined.
In a separate bowl, whip the heavy whipping cream to soft peaks, and then gently fold the whipped cream into the cream cheese mixture until fully combined.
Pour evenly in the pan on top of the crust, cover the pan and refrigerate for at least 6 hours or preferably overnight.
When ready to serve, run a thin knife around the edges to separate the cheesecake from the pan before releasing it.
Store any leftovers well covered in the refrigerator for up to 2 days.