Light Lemon Cheesecake Squares |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a rather light cheesecake that makes for a great, refreshing dessert on a hot day. Ingredients:
crust |
2 cups graham cracker crumbs |
1/2 cup butter, melted |
1/4 cup sugar |
filling |
3/4 cup sugar |
8 ounces cream cheese, softened |
1 (3 ounce) package lemon jell-o gelatin |
3/4 cup boiling water |
1/4 cup lemon juice |
1 teaspoon lemon extract |
1 (12 ounce) can evaporated milk, chilled |
6 ounces sliced strawberries (or other fruit of your choice) |
Directions:
1. Mix crust ingredients, press into 13x9 pan.
2. In small bowl stir together sugar and cream cheese until fluffy.
3. In another small bowl, mix jello and boiling water; add lemon juice and extract. Put in freezer to cool for about 5 minutes.
4. Whip evaporated milk on high in mixing bowl until thick and holds a peak.
5. Turn mixer to low; mix in cream cheese mixture.
6. Mix in the jello mixture.
7. Pour over crust in pan. Add strawberries or other fruit.
8. Chill; cut into squares.
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