Cheesecake with Lemon Gelatin
This is a light and refreshing cheesecake with lemon gelatin topping. It is easy to make and is one of our no-bake cheesecake recipes. The crust is a mixture of wafer and cracker crumbs with butter and sugar, and the filling combines lemon gelatin, vanilla, cream cheese, whipped cream and a little sugar.
You can choose any fruits you like for the topping but the red of the cherry, the orange of the peach and the pale green of the grapes looks colorful against the bright yellow lemon gelatin. Because this is a citrus flavored cheesecake, it is nice in the spring or summer when you want something light and chilled as opposed to rich and heavy. This lemon cheesecake recipe combines sweet, sharp, and creamy in the perfect way, so the resulting cheesecake has an amazing flavor, which is totally balanced.
Lemon cheesecake makes a nice mid-afternoon snack with a cup of coffee, as well as a great after dinner dessert for the whole family. Lemon gelatin is always worth having in the cupboard because you can make such tasty desserts with it.
- 3 tablespoons white sugar
- ½ cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 cup vanilla wafer crumbs
- 1 teaspoon vanilla extract
- 1 package lemon gelatin
- 1 cup boiling water
- 12 oz softened cream cheese
- ¾ cup whipped cream
- ⅓ cup sugar
- 6 seedless green grapes, peeled and halved
- 1 canned peach half, cut into 6 thin slices
- 6 maraschino cherries
- Combine the sugar, butter, cracker crumbs and wafer crumbs to make the crust.
- Press the mixture into the bottom of a 6 inch spring form pan.
- Refrigerate the crust.
- Beat together the vanilla, cream cheese and sugar.
- Fold in the whipped cream.
- Spoon this mixture over the crust and smooth the top down to make it level.
- Refrigerate for 4 hours.
- Dissolve the lemon gelatin in the boiling water and leave it to thicken for an hour.
- Arrange the grapes, peach, and cherries on top of the cheesecake and pour the thickened lemon gelatin over the top.
- Refrigerate until the gelatin layer sets, and then cut the cheesecake into 6 servings.
You can either cut this lemon cheesecake into slices or you can make teardrop shapes with a cookie cutter, like in the photo. The lemon gelatin layer helps to hold everything together so even though this is quite a deep cheesecake, it will not topple over. If you like refreshing citrus flavors, you will enjoy this creamy cheesecake with lemon gelatin because it looks great and tastes amazing. This is one of our easy gelatin recipes and if you are a fan of cheesecake, this is a great one to add to your repertoire.
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