Lemon Jelly Cheesecake

Lemon Jelly Cheesecake


23 people made this

A no bake lemon cheesecake which uses lemon jelly crystals and fresh lemon juice for perfect flavour and texture. So easy to make!


Serves: 24 

  • 2 1/2 cups digestive biscuit crumbs
  • 125g butter, melted
  • 1 packet lemon jelly crystals
  • 1 cup boiling water
  • 220g packet cream cheese
  • 1 cup white sugar
  • 1 teaspoon vanilla essence
  • 3 tablespoons lemon juice
  • 340ml evaporated milk

Preparation:20min  ›  Extra time:4hours chilling  ›  Ready in:4hours20min 

  1. Mix together the biscuit crumbs and melted butter. Press 2 cups of the mixture into the bottom of a round cake tin and set aside the rest for the topping. Dissolve jelly crystals in boiling water, set aside to cool but not set.
  2. In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the jelly mixture and lemon juice. In a separate bowl, beat the evaporated milk until thick. Fold milk into the cream cheese mixture. Pour into the prepared tin.
  3. Chill for 4 hours, then sprinkle with remaining crumb mixture.

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