Go Back

Lemon Jello Cream Cheese Dessert

A bright and creamy no-bake dessert that combines lemon jello with cream cheese for a refreshing treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, No-Bake
Cuisine: American, Classic
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 3 cups graham cracker crumbs Fine for even crust.
  • 1/2 cup butter, melted Unsalted for better control over salt.
Filling
  • 1 package (3 oz) lemon jello
  • 1 cup boiling water For dissolving jello.
  • 1 package (8 oz) cream cheese
  • 1 cup granulated sugar
  • 4 tablespoons lemon juice
  • 1 can (12 oz) evaporated milk, chilled Chill well before use.

Method
 

Preparation
  1. Dissolve the lemon jello in 1 cup boiling water in a medium bowl; stir for 30 seconds until clear and let it cool for 5–10 minutes until slightly thickened.
  2. Mix 3/4 of the graham cracker crumbs with melted butter in a separate bowl; press the mixture firmly into a 9×13-inch pan to create the crust.
  3. Reserve the remaining crumbs for the topping and set the crust aside.
  4. Beat the chilled evaporated milk for 2–4 minutes until fluffy and it holds soft peaks.
  5. In a large bowl, beat the cream cheese, sugar, and lemon juice until completely smooth and free of lumps. Scrape the sides for even mixing.
  6. Fold the slightly thickened jello into the cream cheese mixture and then fold in the whipped evaporated milk gently.
  7. Spread the filling evenly over the crust and smooth the top. Sprinkle the reserved graham crumbs as the topping.
  8. Cover and chill for at least 2 hours, or overnight for a firmer slice.
Serving
  1. Slice with a hot knife for clean pieces, serve chilled, and enjoy.

Notes

For added flavor, stir in a teaspoon of lemon zest or fold in a handful of chopped berries. Serve with whipped cream for garnish if desired.