20-Minute Lemon Cheesecake
featured in Time To Cook: Cheesecake
Quick and easy to make, this creamy cheesecake uses gelatin as a shortcut, saving you loads of time. It's infused with tangy lemon flavor and perfect for a satisfying dessert.
Tasty Team
96% would make again
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Ingredients
for 6 servings
- 8 oz cream cheese (225 g), room temperature
- 1 cup sugar (200 g)
- 3 tablespoons water
- 1 package gelatin powder
- 1 lemon, juiced
- 2 tablespoons vanilla extract
- 1 lemon, zested
- 2 cups whipping cream (480 g)
- 6 prepared mini graham cracker crusts
- lemon wedge, for garnish
- fresh mint leaf, for garnish
Nutrition Info
- Calories 458
- Fat 39g
- Carbs 28g
- Fiber 0g
- Sugar 27g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Bring a medium pot filled with a couple inches of water to a simmer. Set a heatproof bowl on top, making sure the bottom is not touching the water. Add the cream cheese and sugar to the bowl and stir to incorporate, then let melt.
- Meanwhile, add the water and gelatin to a small bowl and let bloom until the water is absorbed, 2–3 minutes.
- Once the cream cheese softens and turns off white in color, add the lemon juice, vanilla, and lemon zest. Whisk to incorporate and remove any lumps.
- Add the bloomed gelatin to the cream cheese mixture and whisk until fully melted and incorporated.
- Remove the bowl from the double boiler and freeze for 5–10 minutes, until cooled.
- Remove the cream cheese mixture from the freezer and gradually fold in the whipped topping until well incorporated.
- Scoop the filling into the mini graham cracker crusts. Freeze for 15 minutes, or until completely set.
- Garnish with lemon wedges and mint, then serve.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
