No-Bake Lemon Cheesecake


  • 1 cup (approximately 12) graham crackers, chopped
  • 2 tablespoons fat-free margarine*
  • 1/2 cup boiling water
  • 1 (3 ounce) package lemon gelatin
  • 3 ounces light cream cheese, softened
  • 1 lemon
  • 2 cups (16 ounces) non-fat sour cream
  • 1 (8 ounce) container light frozen whipped topping, thawed
  • Strawberries for garnish


  1. Coarsely chop graham crackers with Food chopper. Combine with margarine in Batter Bowl. Press crumb mixture into bottom of Spring form Pan.
  2. Mix boiling water and gelatin dessert powder until gelatin is dissolved.
  3. Cut cream cheese into cubes. Add to hot gelatin. Whisk until dissolved.
  4. Zest 1 teaspoon lemon rind with Lemon Zester/Scorer. Set aside.
  5. Juice lemon with Lemon Aid to get approximately 3 tablespoons of juice.
  6. Combine lemon mixture, lemon zest, lemon juice and sour cream with 10-inches Whisk in Batter Bowl. Fold in whipped topping. Pour into crust. Chill until set, about 30 minutes.
  7. Slice strawberries with Egg Slicer. Arrange on top of cheesecake.

Yield: 12 servings

Recipe credit: Pampered Chef

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