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No-Bake Lemon Cheesecake

Featured in the Honolulu Star-Advertiser on August 24, 2011.

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Ingredients:

No-Bake Lemon Cheesecake

  • 1 8-inch prepared graham cracker pie crust
  • 1 (3-ounce) package lemon gelatin
  • ½ cup boiling water
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) can evaporated milk, whipped (milk must be ice cold)
  • ¼ teaspoon lemon zest
  • Whipped topping and lemon zest as a garnish

Directions:

  1. In a small bowl, dissolve gelatin with boiling water; set aside to cool.
  2. In another bowl, whip evaporated milk with an electric mixer on medium-high until soft peaks form; set aside.
  3. In a large bowl, beat cream cheese, sugar and vanilla with an electric mixer on medium for about 3 minutes until creamy.
  4. Add in gelatin mixture and stir until combined.
  5. Gently fold in the whipped evaporated milk.
  6. Pour into crust and refrigerate several hours or overnight.
  7. Garnish with whipped topping and zest, and serve.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including whipped topping):
400 calories, 19 g fat, 9 g saturated fat, 45 mg cholesterol, 300 mg sodium, 54 g carbohydrate, 1 g fiber, 46 g sugar, 7 g protein

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