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Why You’ll Love My Recipe
This is one of my top lemon desserts now, it’s loaded with lemon flavor and is so easy to make. I sent all of my no-bake cheesecakes to my neighbors to be taste-tested, and this lemon one was the favorite!
I have a few more of these no bake cheescakes – try my strawberry no-bake cheesecake and my ambrosia salad no-bake cheesecake (that one is so unique!)
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe with simple ingredients!
- Total Time: This doesn’t take long to make (30 minutes), but it does have to set overnight for the best results.
- Variations: You can use vanilla Oreo cookies for the base if you can’t find lemon creme cookies.
- Tools Needed: For this recipe, you’ll need a 9×13 pan, a hand/stand mixer, bowls, and kitchen tools like a whisk and spoons.
Lemon Fluff No Bake Cheesecake
Just like my Blueberry version, this is a simple dessert that is perfect to make on days when you just don’t want to turn the oven on. It’s a great way to use up expiring lemons (other than a cocktail of course!) and it tastes as good as it looks!
It is also the perfect make ahead dessert as you have to refrigerate it overnight in order for it to set properly.
What You’ll Need For Ingredients
Here are a few tips for some of the ingredients in this recipe.
Lemon Creme Cookies – These are the cookies that I used. You can use vanilla Oreo cookies for the base if you can’t find lemon creme cookies. Mix in a tablespoon of fresh lemon zest to make sure that the base is also lemon flavored.
Lemon Flavored Gelatin – this can be any brand name!
Whipped Topping – this does have to be a stabilized commercial whipped topping so that it holds up in the dessert for a few days.
How To Make Lemon Fluff No-Bake Cheesecake
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Dissolve the lemon Jell-O completely into boiling water; set aside to cool.
- Line the bottom and sides of a 9×13 baking pan with parchment paper and set aside.
- Combine the crust ingredients in a medium-sized bowl. Press the crust mixture firmly into the bottom of the parchment-lined baking pan.
- In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
- Once the Jell-O mixture has completely cooled, beat the Jell-O into the cream cheese mixture.
- Beat in the whipped topping until it is well combined with the Jell-O mixture. Add the mini white marshmallows.
- Spoon the filling mixture over the graham cracker base, smoothing the top. Sprinkle the lemon zest and extra chopped cookies on top of the filling. Cover with plastic wrap and refrigerate overnight.
- Slice into 20 squares to serve.
Vintage Recipe Card Shorthand
Here is how to write the recipe so that it fits onto small index recipe cards if desired.
Storage Instructions
This dessert will store for an additional 3 days in the refrigerator, just keep it covered and airtight. You can also freeze the leftovers in a sealed freezer-safe container, but the quality won’t be as good as it is fresh.
Lemon Fluff No Bake Cheesecake
Ingredients
Graham Crust
- 2 ¼ cups lemon creme cookie crumbs
- ½ cup salted butter, melted
Filling
- 3 ounces lemon Jell-O, gelatin
- 1 medium fresh lemon, juiced and zested
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 cups whipped topping, Cool Whip
- 2 cups white mini marshmallows
- 1 cup lemon creme cookies, chopped
Instructions
- Dissolve the Jell-O completely into 1 cup of boiling water, then set aside to cool.
- Line the bottom and sides of a 9×13 baking pan with parchment paper and set aside.
- Combine the crust ingredients in a medium-sized bowl. Press the remaining crust mixture firmly into the bottom of the parchment-lined baking pan.
- Zest the lemon and keep aside 1-2 tablespoons of the lemon zest in a small bowl.
- Juice the lemon into a small bowl.
- In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy. Beat in the lemon juice.
- Once the Jell-O mixture has completely cooled, slowly beat the Jell-O into the cream cheese mixture until combined. Beat in 3-4 drops of food coloring to enhance the color, if desired.
- Beat in the whipped topping until it is well combined with the Jell-O mixture. Add the mini white marshmallows then stir until evenly distributed throughout the filling.
- Spoon the filling mixture over the graham cracker base, smoothing the top. Sprinkle the lemon zest then the chopped cookies on top in an even layer.
- Cover with plastic wrap and refrigerate overnight or up to 2 days before serving. (This leaves you two more days for refrigerating leftovers)
- Slice into 20 squares to serve. This will keep in the refrigerator for up to 4 days in total, but will start to weep if kept too long.
Notes
- The nutritional values will vary depending on the cookies you use in the recipe. The current values are based on graham crumbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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