Quick Lemon Cheesecake

Rating: 3.88 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

A quick lemon cheesecake.

By Chef Oma
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill.

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  • Melt butter in a heat-resistant measuring cup in a microwave, about 30 seconds. Transfer melted butter to a bowl. Add sugar and mix well. Pour in graham cracker crumbs and mix well. Place crumb mixture into the bottom of an 8-inch pie pan and shape into a crust.

  • Stir lemon zest into warm gelatin mixture. Add cream cheese and mix until any lumps are gone. Pour filling into the prepared crust. Chill in the refrigerator for at least 2 hours.

Nutrition Facts

Per Serving:
657 calories; 33.1 g total fat; 74 mg cholesterol; 739 mg sodium. 83.6 g carbohydrates; 10.1 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

SoccerMom
Rating: 5 stars
09/14/2019
I made this for our Independence Day social. Everyone loved it. I made it in a 10 in pie plate. I had enough crumb mixture for crust but had to double the filling part of recipe. I used juice of the lemons to replace an equal amount of water. I blended the filling mixture in a blender to make it smooth. Read More

Most helpful critical review

Elizabeth Duckworth
Rating: 3 stars
07/01/2019
It was just OK. wish I had added the 1/2 cup of juice from those lemons to replace a 1/2 cup of the water. This recipe was very bland and and had zero "tang". Read More
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
SoccerMom
Rating: 5 stars
09/14/2019
I made this for our Independence Day social. Everyone loved it. I made it in a 10 in pie plate. I had enough crumb mixture for crust but had to double the filling part of recipe. I used juice of the lemons to replace an equal amount of water. I blended the filling mixture in a blender to make it smooth. Read More
Elizabeth Duckworth
Rating: 3 stars
07/01/2019
It was just OK. wish I had added the 1/2 cup of juice from those lemons to replace a 1/2 cup of the water. This recipe was very bland and and had zero "tang". Read More
Gerrie
Rating: 4 stars
06/24/2019
Delicious and easy! Read More
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Bruce
Rating: 5 stars
06/21/2019
I liked it! Of the three others they said it needed more zest. It took awhile to mix until no crumps. next time I'll add lemon juice to the cup of water. Why waste the lemons? Read More
D Erb
Rating: 4 stars
07/22/2019
Very easy. I also used extra zest and the lemon juice to replace some water. Read More
SoccerMom
Rating: 5 stars
09/14/2019
I made this for our Independence Day social. Everyone loved it. I made it in a 10 in pie plate. I had enough crumb mixture for crust but had to double the filling part of recipe. I used juice of the lemons to replace an equal amount of water. I blended the filling mixture in a blender to make it smooth. Read More
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pvcabco
Rating: 5 stars
06/19/2019
It was soooo easy! And it was done quick! I m probably going to eat the whole pie myself. Beyond easy! Read More
Lidija Marko
Rating: 1 stars
06/22/2019
I had to add sugar in a cheese mix but there is lot more cracker crumbs than is needed. The recipe is not good Read More
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