With so many summer celebrations and holidays on the way, we thought it was the perfect time to share one of our favorite seasonal desserts. The Lemon Jello Cheesecake is bright, refreshing, and comes together in just minutes – no baking required. It’s much lighter than a traditional cheesecake, and the addition of our lemon-flavored crème filling gives it the perfect zesty finish. This tart, summertime treat is just the thing to effortlessly impress at your next get together.
How to Make a Lemon Jello Cheesecake
Ingredients:
- 1 Dutch Apron® Bakery Lemon Crème Cake Roll
- 3 oz. box lemon jello
- Lemon Juice
- ¾ c. boiling water
- 2, 8 oz. pkgs. cream cheese, softened
- 1 c. sugar
- ½ can evaporated milk
Instructions:
- First, make the crust for the cheesecake
- Take your cake roll out of the fridge and set it out to thaw.
- Once it has thawed, unroll the Lemon Crème Cake Roll and lay it flat.
- Cut the sheet of cake to fit in the bottom of a 9-inch springform pan.
- Spread the lemon-flavored crème filling evenly over the cake base.
- Set your crust aside.
- Next, prepare the cheesecake filling
- Whisk together the jello mix, lemon juice, and boiling water. Set aside to cool.
- Beat together sugar, cream cheese, and evaporated milk until smooth.
- Add jello mixture to the cream cheese mixture. Beat until smooth.
- Pour filling into springform pan over the crust.
- Refrigerate for 5-6 hours or until completely chilled. This could take as long as 12 hours.
- Decorate and serve!
This is a lemon-lover’s ideal cheesecake. Quick and easy, the Lemon Jello Cheesecake can be made in minutes without ever turning on the oven. It’s creamy, tangy, and perfect for satisfying all those summer-flavor cravings. Serve it with fresh berries, whipped cream, or lemon zest to elevate this seasonal treat into an elegant dessert.
