Lemon is one of my favorite flavors for desserts. There is just something about the sour and sweet combination that is pleasing to my palette. As a matter of fact, my mouth is watering as I’m typing and thinking about this Lemon Oreo Cheesecake!
The Lemon Oreos used in this recipe may be hard to find year-round in stores. You’ll typically find them sold during the spring months. They do freeze well, so if you want to make a Lemon Oreo Cheesecake in the cold winter months stock up on an extra package or two.
Ingredients
Crust:
22 Lemon Oreo Cookies
3 Tbsp melted Butter
1 Tbsp Sugar
Filling:
16 oz Cream Cheese, softened
16 oz Heavy Cream
1 cup Sugar
1/4 cup Powdered Sugar
1 small box Lemon Gelatin
1 Tbsp Lemon Juice
Crush Oreos in food processor. Then add the melted butter and sugar.
Press mixture into bottom and a just a little up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.
You’ll need 3 bowls for this step.
In bowl #1: Beat cream cheese, lemon juice and sugar until well mixed then set aside.
In bowl #2: Add 1 cup of boiling water to gelatin and stir to dissolve. Set aside to cool.
In bowl #3: Using an electric mixer, whip heavy cream and powdered sugar until stiff peaks form.
When gelatin has begun to thicken, fold it into the whipped cream mixture (bowl #3) and stir until blended.
Fold and blend cream cheese mixture (bowl #1) into whipped cream mixture.
Once all 3 bowls have been incorporated, pour/spread into pan. Garnish with lemon zest.
Refrigerate for at least 4 hours or until firm.
You can also garnish with crushed cookies. I like to add those right before serving so they maintain their crunch. If you like them softer, go ahead and add the cookies before refrigerating.
- 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
- Crush Oreos in food processor. Then add the melted butter and sugar.
- Press mixture into bottom and a just a little up the sides of a springform pan.
- Refrigerate at least 30 minutes to firm.
- You’ll need 3 bowls for this step.
- In bowl #1: Beat cream cheese, lemon juice and sugar until well mixed then set aside.
- In bowl #2: Add 1 cup of boiling water to gelatin and stir to dissolve. Set aside to cool.
- In bowl #3: Using an electric mixer, whip heavy cream and powdered sugar until stiff peaks form.
- When gelatin has begun to thicken, fold it into the whipped cream mixture (bowl #3) and stir until blended.
- Fold and blend cream cheese mixture (bowl #1) into whipped cream mixture.
- Once all 3 bowls have been incorporated, pour/spread into pan. Garnish with lemon zest.
- Refrigerate for at least 4 hours or until firm.
- You can also garnish with crushed cookies.
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