No-Bake Lemon Cheesecake
Cooking for the holidays can be stressful. There's so much to do and so little time to get it done! Make your holiday cooking easier by adding this easy to make holiday dessert.
No-bake lemon cheesecake is a brilliantly light and lemony luscious dessert that is super simple to make. After all, there's no baking required! You can't beat that! And so, in less than an hour you can have this delicious dessert before your adoring guests. All that's left to do is sit back and bask in the light of all the glorious compliments you're about to receive! Oh, and of course, you'll also want to enjoy a slice or two of this no-bake lemon cheesecake for yourself.
* (12) Graham cracker squares (Use graham crackers that measure 2 1/2"). When chopped, you'll end up with 1 cup.
* (2) Tablespoons of low or reduced calorie stick margarine that has been melted.
* (1) Package of lemon flavored gelatin. (Use a regular size package of gelatin, 3 ounces).
* 1/2 a cup of water.
* (1) Large lemon.
* (1) 16 ounce package of fat-free sour cream.
* (3) Ounces of light cream cheese that is softened.
* (1) 8 ounce container of light, frozen whipped cream that has been thawed.
* Fresh sliced strawberries make a lovely and delicious garnish, but are optional.
This no-bake lemon cheesecake will serve aproximately 10 guests.
To create your no-bake lemon crust, crush or chop your graham crackers up. This job can be made easier with a food chopper, but can be done by hand fairly easily.
Place your low-calorie margarine in a microwave safe dish that is large enough to later add the graham cracker crumbs to and microwave it on high for about 30 seconds, this should melt the margarine. If your margarine is still not melted, continue to microwave on high in 15 second intervals until the margarine has been melted completely. Carefully remove the melted margarine from the microwave.
Next, add your graham cracker crumbs to your melted margarine and mix throughly.
Press the graham cracker and margarine mixture onto the bottom of a springform pan.
Using a small butter bowl, sprinkle the gelatin over water.
Juice the lemon until you have 2 tablespoons of fresh lemon juice. Add the lemon juice to the dissolved gelatin.
In a medium sized mixing bowl, combine lemon zest, sour cream and cream cheese and blend the ingredients together well.
Whisk the gelatin mixture until it's nice and smooth.
Very gently, fold in the whipped topping and spread evenly over crust.
Pop into the refrigerator for 45 minutes or until the lemon cheese cake has set.
When you are ready to serve the cheesecake, remove the collar from the springform pan. If you've decided to finish off your cheesecake masterpiece with the lovely sliced strawberries, now is the time to add those. I personally love adding the sliced strawberries, fresh blueberries and a bit of the lemon zest to make this dessert extra fantastic!
Serve and enjoy!