This recipe is delicious, bright and lemony. It goes together quickly, and after it freezes, I cut it into squares and wrap each one in plastic, so that we can grab a piece “whenever” (no need to thaw out a whole cheesecake). The squares keep very well in the freezer, and have the consistency of ice cream. We love this recipe!!!

3 cups graham cracker crumbs
1/3 cup sugar
1/3 cup melted butter

3 ounce box lemon Jello
1 cup boiling water
8 ounce cream cheese (room temperature)
1 cup sugar
5 tablespoons FRESH lemon juice
1 1/2 cups whipping cream

Line a 9” x 9” pan with parchment or wax paper, leaving the edges long enough so that you can grab and lift the whole frozen cheese cake out of the pan.

Mix the graham cracker crumbs + 1/3 cup sugar + 1/3 cup melted butter, then  press into the bottom of the prepared pan (reserving 1/2 cup for later in the recipe).

Mix the lemon jello powder and boiling water until completely dissolved. Chill until only slightly thickened.

Whip 1+1/2 cups whipping cream and chill until it’s time to use.

Beat the room temperature cream cheese + 1 cup sugar + 5 tablespoons FRESH lemon juice until very well mixed, then beat in the slightly thickened jello. When it’s all well mixed and smooth, gently fold in the whipped cream with a spatula. 

Pour over the crumb crust, spreading out evenly. Sprinkle the reserved 1/2 cup of graham cracker crumbs over the top.

Chill for an  hour or so, then freeze completely.

Cut FROZEN cheesecake into serving size pieces and wrap them in plastic wrap. Store wrapped pieces in a big zip lock bag or freezer container.  NO need to thaw these before eating.



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