icebox cheesecake

This easy, no bake lemon cheesecake recipe is a copycat of the one Woolworth&#039;s used to serve at their lunch counters in the 1960s. It was good then and it&#039;s even better now!

No Bake Lemon Cheesecake

lemon

water (boiling)

cream cheese (room temperature)

sugar

lemon juice

evaporated milk (well chilled)

graham crackers (crushed)

Dissolve gelatin in boiling water.

Let cool in the refrigerator until it starts to thicken, about 20 to 30 minutes.

Beat cream cheese, sugar and lemon juice on low speed of an electric mixer until smooth.

Add thickened gelatin; beat until well blended.

In another bowl, beat chilled evaporated milk until fluffy like whipped cream.

Carefully fold in the cream cheese mixture and blend well with a rubber spatula.

Line the bottom of a 9-by-13-inch pan with crushed graham crackers.

Spoon the filling into pan gently, spreading evenly with a spoon.

Top with more crushed graham crackers, cover, and chill overnight.

Cut in squares to serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1645563661/iF81h77Ic.mp4

No bake lemon cheesecake is light and refreshing for spring.

lemon cheesecake

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No Bake Lemon Cheesecake

Top 1 icebox cheesecake recipes from across the web

The most viewed icebox cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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No Bake Lemon Cheesecake

The most viewed icebox cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine