Lemon Refrigerator Cheesecake - Kraft Recipes Top
Comida Kraft
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Lemon Refrigerator Cheesecake

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Total Time

Makes 12 servings.

Serve this no-bake cheesecake as a spring or summer dessert. Its lemony flavor makes it a refreshing ending to any warm-weather meal.

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What You Need

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Make It

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  • Mix graham crumbs, butter, 1/4 cup of the sugar and the cinnamon until well blended. Remove 1/2 cup of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan. Sprinkle dry gelatine over 1/4 cup of the water in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally.
  • Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine mixture, remaining 1/2 cup water, the lemon peel and juice. Refrigerate until slightly thickened. Gently stir in whipped cream; pour over crust. Sprinkle with the reserved crumb mixture.
  • Refrigerate several hours or until firm. Run small knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.

Special Equipment Needed

Size Wise

When the weather is warm, enjoy this refreshing cheesecake with friends following a meal on the patio.

Special Extra

Garnish with lemon slices just before serving.


  • Makes 12 servings.

Nutritional Information

Serving Size Makes 12 servings.
Calories 370
Total fat 29g
Saturated fat 17g
Cholesterol 90mg
Sodium 290mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 17g
Protein 4g
% Daily Value
Vitamin A 35 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 2 %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

Rated 4 out of 5 by from it was really very very good. it was really very very good. tastes almost like key lime pie but a lot better. thanks for who ever posted this recipe
Date published: 2002-11-19
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