Grand Slam Cheesecake
Prep: 20 min
Total: 20 min
Serves: 12
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No oven required for this cool, creamy crowd-pleaser. Lemon gelatin folded into whipped evaporated milk and cream cheese gives it a light, mousse-like texture with a bright citrus tang, all sitting on a buttery graham cracker base. Cut into squares and garnished with fruit, it's a refreshing make-ahead dessert perfect for warm days, and it even freezes beautifully for later.
Ingredients
Ingredients
- 3 Oz Lemon Flavored Gelatin
- 1 Cup Water
- 8 Oz Cream Cheese
- 1 Cup White Sugar
- 3 Tbsp Lemon Juice
- 4 Drops Yellow Food Coloring
- 1 Tsp Vanilla
- 13 Oz Evaporated Milk
- 3 Cups Graham Wafer Crumbs
- 1/2 Cup Butter (or Margarine)
Directions
Directions
- Dissolve gelatin in boiling water.
- Chill until slightly thickened.
- Mix graham cracker crumbs and melted butter / margarine, line bottom and sides of 9x13x2 inch baking dish - reserve part of crumbs.
- Cream together cheese, sugar, and vanilla.
- Add gelatin, lemon juice, and yellow food coloring.
- Beat until well blended.
- Fold into stiffly whipped milk substitute.
- Pour into crust, sprinkle with remaining crumbs.
- Chill thoroughly.
- Cut into squares and serve.
- May be garnished with fruit.
- You may freeze half of this recipe and enjoy it later.
Nutrition
Per serving · 12 servingsCalories
305
Fat
18 g
Saturated fat
10 g
Carbohydrates
34 g
Sugar
24 g
Fiber
1 g
Protein
4 g
Sodium
250 mg
Cholesterol
45 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Oz Lemon Flavored Gelatin
- 1 Cup Water
- 8 Oz Cream Cheese
- 1 Cup White Sugar
- 3 Tbsp Lemon Juice
- 4 Drops Yellow Food Coloring
- 1 Tsp Vanilla
- 13 Oz Evaporated Milk
- 3 Cups Graham Wafer Crumbs
- 1/2 Cup Butter (or Margarine)
