Sugar-free No-bake Lemon Cheese Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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lemon flavored cream cheese filling in honey graham cracker crust Ingredients:
1 (12 oz.) can evaporated milk |
1 (8 oz.) block fat-free cream cheese |
1 c. splenda or other sugar substitute to equal 1 cup sugar |
1/3 c. lemon juice concentrate |
1 tsp. vanilla flavoring |
2 pkg. sugar-free lemon jello |
1 (1 lb.) box graham crackers, crushed with 1 cup reserved |
1 c. boiling hot water |
1/2 -1/3 c. melted margarine |
Directions:
1. In medium bowl, combine graham cracker crumbs and melted margarine.
2. Spread in 13 X9 pan.
3. Refrigerate til ready to use
4. 30 minutes before making cheese cake filling, pour evaporated milk into ice cube tray
5. Freeze til slushy.
6. Dissolve lemon jello in water
7. Mix til completely dissolved.
8. Store in freezer til cool.
9. In medium bowl, cream together cream cheese and splenda til smooth.
10. Mix in lemon juice and vanilla flavoring.
11. In large bowl, beat partially frozen evaporated milk til thick and doubled in size.
12. Mix cooled lemon jello into milk.
13. Then mix in lemon juice/cream cheese mixture.
14. Blend til smooth and creamy.
15. Pour into prepared crust.
16. Top with reserved graham crackers.
17. Refrigerate til completely chilled and firm.
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