Tangy Lemon Bliss: No-Bake Cheesecake Recipe

Tangy No-Bake Cheesecake 🍰

Overview:

This delightful Tangy No-Bake Cheesecake recipe has been a beloved treasure in our family for generations, passed down from my mom who used to bring it to all our family gatherings. It’s a light and fluffy dessert that’s incredibly easy to make, requiring just a few simple ingredients and absolutely no baking time! With a tangy twist from ReaLemon juice and the creamy goodness of cream cheese, it’s sure to become a favorite in your household too.

• Preparation Time: 20 minutes
• Total Time: 20 minutes
• Serving: 1 nine x thirteen pan

Ingredients:

• 1 cup ReaLemon juice
• 1/4 cup boiling water
• 3/4 cup cream cheese
• 1 cup sugar
• 1 can (13 oz) evaporated milk
• 1 graham cracker crust (9 x 13 inches)

Instructions:

1. Prepare Ingredients:
   Before you begin, ensure the cream cheese is softened and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer for about 30 minutes to ensure optimum consistency and texture.

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2. Prepare Jello Mixture:
   In a small mixing bowl, combine the Jello, ReaLemon juice, and boiling water. Stir well until the Jello is completely dissolved. Set aside to cool while you prepare the remaining ingredients.

3. Prepare Cream Cheese Mixture:
   In a medium mixing bowl, combine the softened cream cheese and sugar. Using a fork, whip the mixture until it becomes light and fluffy. Set aside.

4. Whip Evaporated Milk:
   In the chilled large bowl, beat the evaporated milk using a mixer until it thickens. This usually takes about 5-7 minutes on high speed. Be patient, as the thicker the milk, the lighter and fluffier your cheesecake will be.

5. Combine Mixtures:
   Once the evaporated milk is thick, reduce the mixer speed to low and gradually add the prepared Jello mixture, followed by the cream cheese mixture. Mix until everything is well combined and smooth.

6. Assemble Cheesecake:
   Pour the creamy mixture into a 9 x 13-inch graham cracker crust, spreading it evenly with a spatula. Alternatively, you can use two 9-inch pie crusts if you prefer.

7. Chill and Serve:
   Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours or until set. For best results, chill overnight. Once set, slice and serve chilled. Optionally, you can garnish with fresh fruit or a dollop of whipped cream before serving.

Nutritional Information (Per Serving):

• Calories: 199.7
• Fat: 8.9g
• Saturated Fat: 5.6g
• Cholesterol: 29.7mg
• Sodium: 122.9mg
• Carbohydrates: 27g
• Fiber: 0g
• Sugar: 22.9g
• Protein: 4.1g

Notes:

• This Tangy No-Bake Cheesecake is perfect for any occasion, whether it’s a family gathering, potluck, or a simple weeknight treat.
• Feel free to experiment with different flavors of Jello for a fun twist. Strawberry, raspberry, or orange are great options!
• Make sure to chill the evaporated milk thoroughly before whipping to achieve the desired fluffiness.
• If you prefer a thicker cheesecake, you can use two 9-inch pie crusts instead of one large pan.
• Store any leftovers covered in the refrigerator for up to 3 days for optimal freshness. Enjoy! 🎉