Lemon Oreo Cheesecake

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This no bake Lemon Oreo Cheesecake is perfect for the warmer months.

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.

This no bake Lemon Oreo Cheesecake is perfect for the warmer months.

This no bake Lemon Oreo Cheesecake is perfect for the warmer months.

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

This no bake Lemon Oreo Cheesecake is perfect for the warmer months.

Crush Oreos in food processor. Then add the melted butter and sugar.

This no bake Lemon Oreo Cheesecake is perfect for the warmer months.
Press mixture into bottom and a just a little up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.

This no bake Lemon Oreo Cheesecake is perfect for the warmer months.
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.

This no bake Lemon Oreo Cheesecake is perfect for the warmer months.
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.

This no bake Lemon Oreo Cheesecake is perfect for the warmer months.

Lemon Oreo Cheesecake

Finding Time To Fly
This no bake Lemon Oreo Cheesecake is a great light dessert for spring and summer!
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Dessert
Servings 8 slices
Calories 570 kcal

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

Instructions
 

  • 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.

Nutrition

Serving: 1gCalories: 570kcalCarbohydrates: 70gProtein: 3gFat: 31gSodium: 291mgSugar: 58g
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This no bake Lemon Oreo Cheesecake is perfect for the warmer months.

You might also like:

Skinny Lemon
Cream Pie
Gooey Lemon Bars Frosted Lemonade
(like Chick-fil-A!)

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