Go Back
–+ servings

Ginger Cookie Crusted No-Bake Lemon Cheesecake

Tara Noland
Ginger Cookie Crusted No-Bake Lemon Cheesecake will have you making this again and again for its' ease as well as wonderful flavors.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12 -16 slices

Ingredients
 

Ginger Cookie Crust

  • 1 1/2 pkg. 30 cookies Nairn's Ginger Stem Oat Cookies
  • 10 Tbsp. butter I used salted but you can also use unsalted, melted

Cheesecake

  • 2-8 oz. ligh cream cheese packages room temperature
  • 1-5 oz. can sweetened condensed milk
  • Juice from a lemon and zest 1/4 cup juice
  • 1 cup lemon yogurt
  • 1 pkg. 7 gm. gelatin
  • 1/2 cup sweetened whipped cream for decoration 1/2 cup whipping cream with 1-2 Tbsp. fine sugar
  • Lemon slices for decoration

Instructions
 

  • Place ginger stem cookies in a sealable bag and crush with a mallet or rolling pin. Pour into a medium bowl and add the melted butter. Press into a 9" springform pan spreading them about 1 1/2"-2" up the sides also. Place in the freezer while you make the filling.
  • Sprinkle the gelatin over the lemon juice in a small microwave proof bowl and let stand for 5 min.
  • In a standup mixer with a paddle attachment or using a hand held mixer, beat the cream cheese until smooth. Beat in the condensed milk a little at a time and scrape down the side as necessary.
  • Microwave the lemon and gelatin for 30 seconds to dissolve. Beat into the cream cheese. Beat in the yogurt and zest.
  • Pour into the chilled crust and smooth top with a spatula. Cover with plastic wrap and let set and chill for 3 hours.
  • When ready to serve, whip cream and sweeten with sugar. Decorate as desired and add lemon slice.
  • Unclasp
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!