Lemon Oreo Cheesecake
Prep time
Cook time
Total time
This no bake Lemon Oreo Cheesecake is a great light dessert for spring and summer!
Recipe type: Dessert
Serves: 8 slices
  • 22 Lemon Oreo Cookies
  • 3 Tbsp melted Butter
  • 1 Tbsp Sugar
  • 16 oz Cream Cheese, softened
  • 16 oz Heavy Cream
  • 1 cup Sugar
  • ¼ cup Powdered Sugar
  • 1 small box Lemon Gelatin
  • 1 Tbsp Lemon Juice
  1. Crush Oreos in food processor. Then add the melted butter and sugar.
  2. Press mixture into bottom and a just a little up the sides of a springform pan.
  3. Refrigerate at least 30 minutes to firm.
  4. You’ll need 3 bowls for this step.
  5. In bowl #1: Beat cream cheese, lemon juice and sugar until well mixed then set aside.
  6. In bowl #2: Add 1 cup of boiling water to gelatin and stir to dissolve. Set aside to cool.
  7. In bowl #3: Using an electric mixer, whip heavy cream and powdered sugar until stiff peaks form.
  8. When gelatin has begun to thicken, fold it into the whipped cream mixture (bowl #3) and stir until blended.
  9. Fold and blend cream cheese mixture (bowl #1) into whipped cream mixture.
  10. Once all 3 bowls have been incorporated, pour/spread into pan. Garnish with lemon zest.
  11. Refrigerate for at least 4 hours or until firm.
  12. You can also garnish with crushed cookies.
Nutrition Information
Serving size: ⅛ of pie Calories: 570 Fat: 31g Carbohydrates: 70g Sugar: 58g Sodium: 291mg Protein: 3g
Recipe by Finding Time To Fly at https://findingtimetofly.com/lemon-oreo-cheesecake/