Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ⅓ cup (75g) unsalted butter, melted
- 2 tbsp granulated sugar
For the filling:
- 1 (3 oz) box lemon-flavored gelatin (Jell-O)
- ¾ cup boiling water
- 8 oz (225g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- Optional: 1 tsp lemon zest for extra brightness
Instructions
- Make crust: Mix graham crumbs, melted butter, and sugar. Press firmly into a 9″ pie plate. Chill 10 minutes.
- Dissolve gelatin: In a bowl, whisk lemon gelatin with boiling water until fully dissolved (~2 min). Cool 10–15 minutes (until slightly thickened but still pourable).
- Make cheesecake layer: In a separate bowl, beat cream cheese and sugar until smooth. Gently fold in whipped topping and optional lemon zest.
- Combine: Slowly fold cooled gelatin into the cheesecake mixture until fully blended.
- Fill & chill: Pour into crust. Refrigerate at least 4 hours, or until fully set (best overnight).
- Serve cold, garnished with lemon slices, whipped cream, or berries if desired.
💡 Pro Tips:
– For extra tang, add 1 tbsp fresh lemon juice to the filling.
– Use a gluten-free crust by swapping graham crackers for GF cookies.
– Keep chilled—this pie softens quickly at room temperature!
Prep Time & Nutrition (per slice, serves 8):
Prep Time: 15 min (+ chilling) | Total Time: 4 hr 15 min
Servings: 8 | Calories: 220 | Net Carbs: 24g | Fats: 14g | Protein: 3g
Servings: 8 | Calories: 220 | Net Carbs: 24g | Fats: 14g | Protein: 3g