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A hand holds a colorful spatula lifting a lemon dessert bar with a crumbly topping from a glass baking dish. Lemons and a box of pudding mix are visible in the background.
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Lemon Fluff No Bake Cheesecake

This tangy and sweet no-bake cheesecake is for the lemon lovers! Lemon cookies are used for the crust, then a decadent lemon cheesecake filling is topped with more lemon creme cookies and fresh lemon zest!
Prep Time30 minutes
Refrigerator Time8 hours
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: Canadian
Servings: 20
Calories: 267kcal
Author: Karlynn Johnston

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 9x13 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

Calories: 267kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 230mg | Potassium: 76mg | Fiber: 1g | Sugar: 22g | Vitamin A: 467IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg