Citrus No-Bake Cheesecake is a fluffy and light dessert that is easy to make. Effortlessly dreamy and creamy in lemon, lime and orange flavors.
The key to this easy cheesecake recipe is keeping everything very cold!! No oven needed to make your new favorite mousse-like dessert.
Pair with your favorite topping and you have a show stopping homemade cheesecake. Even the buttery graham cracker crust is no bake!!
How to make No-Bake Cheesecake
Gather all of your ingredients.
Place your mixing bowls, paddle, beater and canned evaporated milk in the freezer or fridge to get cold. Do not bring out the cream cheese until you are ready to mix up.
There are 5 steps to making this cheesecake recipe.
First step is to mix a small box (3 oz)of Jell-O with 1 cup of hot water. Lemon, lime or orange flavors can be used. Stir for 2 minutes to dissolve the sugar.
Set the mixture aside to let it cool down. You want the Jell-O to be cool but not set up!
How do you make a graham cracker crust from scratch?
Second step is to make the graham cracker crust. 14 square graham crackers should equal 1 cup of crumbs. Grind the graham crackers into very fine crumbs.
I have also used Oreo cookies, teddy grahams, nilla wafers or whatever I want to get rid of in my pantry. Combine them with the sugar (this can be omitted if you want to cut out some sugar) and melted butter then stir.
Place in the bottom of your dish or glass. If you would like you can pack down with a flat bottom glass.
How to Make No-Bake Cheesecake
Step three, in a chilled mixing bowl combine cold 8oz of cream cheese, 1 cup sugar and 1 ½ teaspoon of vanilla. Scrape the sides of the bowl and mix again. Set aside and keep cold.
Forth step, whip a 12 fl oz can of chilled evaporated milk in a cold mixing bowl. Be careful not to over beat because the milk will reach its peak and then start to fall.
This step takes practice. If I am planning on using a piping bag to pour into small cups, then it will work better if the milk starts to fall.
Step five is to add the cold cream cheese mixture to the whipped milk being careful not deflate the milk. Once combined add the Jell-O mixture and beat all together.
Pour into your desired containers. Chill at least 2 hours.
Top with your favorite topping and serve cold. Don’t want to mess with making a crust. Purchase 2 graham cracker crust pies, make the filling and divide into the two pies.
How Do You Thicken a No-Bake Cheesecake?
Keep everything cold!! The trick to this cheesecake is having the ingredients and the mixing containers very cold.
Thickening this cheesecake might take a little practice but if you follow the step by step directions carefully you should be able to master this no bake cheesecake recipe in no time. A little slice of heaven!!
Why Did My No-Bake Cheesecake Not Set?
The key to making this fluffy cheesecake set up is having all your ingredients very cold. Start by placing your mixing bowls and beaters in the freezer to get cold.
When you make your Jell-O mixture, make sure that it has time to cool down but not set up (if it sets up pop it into the microwave for a few seconds to melt).
You do not want to overbeat your milk. Whipping the evaporated milk to long will cause it to rise and then fall.
Once the milk falls and you combine it with the cream cheese and Jell-O mixture the homemade cheesecake does not want to set up. If you use room temperature evaporated milk and cream cheese you might not be able to get the desired thickness.
Citrus No-Bake Cheesecake
Citrus No-Bake Cheesecake is a fluffy and light dessert that is easy to make. Effortlessly dreamy and creamy in lemon, lime and orange flavors. The key to this easy cheesecake recipe is keeping everything very cold!! No oven needed to make your new favorite mousse-like dessert. Pair with your favorite topping and you have a show stopping homemade cheesecake. Even the buttery graham cracker crust is no bake!!
Ingredients
- Crust
- Graham Cracker Crumbs 1 1/2 cups
- Sugar, granulated 1/3 cup
- Butter, melted 6 Tablespoons
- Cheesecake Mixture
- Jello, (lemon, lime or orange) 3 oz (small package)
- Water, hot 1 cup
- Cream Cheese, cold 8 oz
- Sugar, granulated 1 cup
- Vanilla 1 1/2 teaspoon
- Evaporated Milk, chilled 12 fl oz
Instructions
- Place your mixing bowls, paddle, beater and canned evaporated milk in the freezer or fridge to get cold. Do not bring out the cream cheese until you are ready to mix up. There are 5 steps to making this cheesecake recipe.
- First step is to mix a small box (3 oz) of Jell-O with 1 cup of hot water. Lemon, lime or orange flavors can be used. Stir for 2 minutes to dissolve the sugar. Set the mixture aside to let it cool down. You want the Jell-O to be cool but not set up!
- Second step is to make the graham cracker crust. Grind the graham crackers into very fine crumbs. I have also used Oreo cookies, teddy grahams, Nilla wafers or whatever I want to get rid of in my pantry. Combine them with the sugar (this can be omitted if you want to cut out some sugar) and melted butter then stir.
- Place in the bottom of your dish or glass. If you would like you can pack down with a flat bottom glass.
- Step three, in a chilled mixing bowl combine cold 8oz of cream cheese, 1 cup sugar and 1 ½ teaspoon of vanilla. Scrape the sides of the bowl and mix again. Set aside and keep cold.
- Forth step, whip a 12 fl oz can of chilled evaporated milk in a cold mixing bowl. Be careful not to over beat because the milk will reach its peak and then start to fall. This step takes practice. If I am planning on using a piping bag to pour into small cups, then it will work better if the milk starts to fall.
- Step five is to add the cold cream cheese mixture to the whipped milk being careful not deflate the milk. Once combined add the Jell-O mixture and beat all together.
- Pour into your desired containers.
- Chill at least 2 hours.
- Top with your favorite topping and serve cold. Don’t want to mess with making a crust. Purchase 2 graham cracker crust pies, make the filling and divide into the two pies.
Notes
How Do You Thicken a No Bake Cheesecake?
Keep everything cold!! The trick to this cheesecake is having the ingredients and the mixing containers very cold. Thickening this cheesecake might take a little practice but if you follow the step by step directions carefully you should be able to master this no bake cheesecake recipe in no time. A little slice of heaven!!
Why Did My No Bake Cheesecake Not Set?
The key to making this fluffy cheesecake set up is having all your ingredients very cold. Start by placing your mixing bowls and beaters in the freezer to get cold. When you make your Jell-O mixture, make sure that it has time to cool down but not set up. You do not want to overbeat your milk. Whipping the evaporated milk to long will cause it to rise and then fall. Once the milk falls and you combine it with the cream cheese and Jell-O mixture the homemade cheesecake does not want to set up. If you use room temperature evaporated milk and cream cheese you might not be able to get the desired thickness.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 325Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 49mgSodium 233mgCarbohydrates 37gFiber 0gSugar 31gProtein 5g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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