The lemon Oreo crust, lemon Jell-O, lemon juice and lemon zest cheesecake filling make this No Bake Oreo Lemon Cheesecake out of this world delish. Super simple with no baking involved, great for spring and summer parties or celebrations.
No Bake Oreo Lemon Cheesecake
I have finally conquered making my first real lemon cheesecake. Yes, I have put it off because these larger cheesecakes have always felt so intimidating. After making my No Bake Reese’s Peanut Butter Cheesecake last week, I feel like I can tackle the world of cheesecakes, ha ha.
Today is Cierra’s birthday and we had some guests over for a small get together yesterday. She never requests a simple birthday cake. She is a cheesecake fan and she refuses to have a basic cake. I wasn’t sure if I could tackle the right lemon flavors that she was wanting in her cheesecake. I actually considered ordering her a lemon cheesecake.
I am so happy I decided to make her cheesecake at home. It was super simple and I think I got the flavors to work just right.
The lemon flavor is not overwhelming. She loved it and so did our guests. Cierra actually gave me a pat on the back and told me to conquer more of my cheesecake fears, ha ha. I think she is just pumping me up a bit more to make her more cheesecake. This girl just can’t get enough.
I was really amazed how easy these no bake cheesecakes are. You can make this No Bake Oreo Lemon Cheesecake in a large spring-form pan or in a regular pie dish. I really like the height that the spring-form pan gives these cheesecakes.
To make this No Bake Oreo Lemon Cheesecake, you will need lemon Oreos. They can be found in most grocery stores. You will also need lemon Jell-O, heavy cream, cream cheese, lemon, and a few other items from your kitchen.
22 Lemon Oreo Cookies
3 tbsp melted Butter
1 tbsp Sugar
16 oz softened Cream Cheese
16 oz Heavy Cream
1 cup Sugar
1/4 cup Powdered Sugar
1 small box Lemon Gelatin- If you would like a stronger lemon flavor use 2 boxes
1 tbsp Lemon Juice
Crush Oreos in food processor and add melted butter and sugar.
Press mixture into bottom and partway up sides of spring-form pan.
Refrigerate at least 30 minutes to firm.
Beat cream cheese, lemon juice and sugar until well mixed. Set aside.
In another bowl, add 1 cup of boiling water to gelatin and stir to dissolve.
Set aside to cool.
Whip heavy cream and powdered sugar until stiff peaks form.
Once gelatin has began to thicken, fold into whipped cream and stir until blended.
Fold and blend cream cheese mixture into whipped cream mixture.
Pour/spread into pan and garnish with lemon zest.
Refrigerate for at least 4 hours or until firm.
You can also garnish with crushed cookies if desired.
Have you tried a lemon cheesecake? If not, what’s stopping you? This recipe is super simple. I highly suggest you make one this summer.
Looking for other cheesecake recipes? If so be sure to see these other recipes I have shared…