Refrigerator Cheesecake
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic no-bake refrigerator cheesecake featuring a light and fluffy filling made with whipped evaporated milk, lemon gelatin, and cream cheese on a graham cracker crust. This vintage dessert sets up entirely in the refrigerator for a refreshing and firm texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 0 mins | 4 hours | 1 9-inch cheesecake |
🔪 Key Equipment
- Freezer
- Large mixing bowl
- Electric mixer
- Medium bowl
- 9-inch pie plate or springform pan
Ingredients
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Graham Crackers | Crushed |
| 1/4 Cup | Butter | Melted |
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 large can (12 oz) | Milk | Evaporated, ice cold |
| 1 pkg (3 oz) | Lemon Gelatin | Dry |
| 1/2 Cup | Water | Boiling |
| 1/2 Cup | Lemon Juice | Fresh |
| 1/4 tsp | Lemon Rind | Grated |
| 3/4 Cup | Sugar | Granulated |
| 1/2 tsp | Salt | Standard |
| 1 (8-oz) pkg | Cream Cheese | Softened |
Instructions
Step 1: Prepare the Crust and Chill
- Place the can of 1 large can (12 oz) milk in the freezer for at least 30-60 minutes until ice crystals begin to form around the edges. Chill your large mixing bowl and beaters.
- In a medium bowl, combine the 2 cups graham crackers with the 1/4 cup butter. Press the mixture firmly into the bottom of a 9-inch pie plate or springform pan, then chill the crust in the refrigerator.
Step 2: Dissolve the Gelatin
- In a small bowl, pour the 1/2 cup water over the 1 pkg (3 oz) lemon gelatin. Stir until the gelatin is completely dissolved, then set it aside to cool completely to room temperature.
Step 3: Whip and Build Filling
- Pour the ice-cold 1 large can (12 oz) milk into your chilled mixing bowl and beat with an electric mixer on high speed until thick and stiff peaks form.
- Add the 1/2 cup lemon juice and 1/4 tsp lemon rind and continue beating on high speed until very stiff.
- Add the 3/4 cup sugar, 1/2 tsp salt, and 1 (8-oz) pkg cream cheese to the whipped milk mixture. Beat on medium speed until smooth and well-blended.
- Gently fold the cooled, dissolved gelatin mixture into the cream cheese mixture until fully incorporated.
Step 4: Pour and Set
- Pour the filling into the prepared 9-inch pie plate or springform pan. Refrigerate for at least 4 hours, or preferably overnight, until completely firm and set.
💡 Make-Ahead & Storage: Store covered in the refrigerator for up to 3-4 days.
Original Recipe Scan
