Creamy Lemon Cheesecake

3.9
(16) 13 Reviews
Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

8 servings

Four ingredients and only 15 minutes are all you need to get this super-creamy, extra-luscious lemon cheesecake into the refrigerator for its chill time.

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What You Need

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Make It

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  • Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender container.
  • Pour into large bowl. Gently stir in whipped topping. Pour into 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
  • Refrigerate 4 hours or until set. Loosen cake from side of pan; remove rim. Store leftover cheesecake in refrigerator.

Healthy Living

Save 3g of fat and 2g of saturated fat per serving by using COOL WHIP FREE Whipped Topping.

Special Extra

Garnish with fresh lemon slices and mint sprigs.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 15 seconds or until slightly softened.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 170
% Daily Value
Total fat 14g
Saturated fat 10g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 7g
Dietary fiber 0g
Sugars 4g
Protein 6g
   
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Vickette |

    This is a quick and easy cheesecake. I did however sprinkle graham cracker crumbs on the top for a different taste and texture. It was wonderful.

  • danlopa |

    I had high expectations for this dessert, especially after reading the other reviews. I was disappointed mainly with the consistency - I blended the ingredients in my food processor for what I thought was a long time. The cottage cheese still wasn't as creamy as I had hoped. I was a bit disappointed in the flavor as well. I used raspberry jell-o but I think any flavor would give the same results - not sweet enough. Finally, I just didn't think the cool whip gave it the light, airy consistency described by the other reviewers. Perhaps my consistency issues stemmed from the fact that I used low-fat cottage cheese and neufchatel rather than cream cheese. At any rate, I wouldn't recommend it and certainly won't be making it again. By the way, no one from the party ate it except me and my husband.

  • hannahjjohnson |

    very good. i had my doubts when i read the ingredient list. i thought that it would fall apart when you scooped it out of the pan but it held together for a beautiful presentation. absolutely wonderful and refreshing. would be great for the summer.

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