Cool, refreshing and delicious - this no-bake, lemon Oreo cheesecake is the perfect summer dessert!
INGREDIENTS:
- 12 Lemon Oreo Cookies crushed into crumbs
- 1 (8 ounce) package cream cheese, softened
- zest of two lemons
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons lemon jello powder
- 1 (8 ounce) tub frozen whipped topping, thawed (see note below)
INSTRUCTIONS
- Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, with an electric mixer, beat the cream cheese until smooth.
- Add lemon zest, lemon juice and vanilla and mix to combine.
- Sprinkle the jello powder onto the cream cheese mixture and mix on medium-high speed until thoroughly combined.
- Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
- Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- If desired, garnish with additional whipped topping and lemon wedges.
Recipe from My Baking Addiction
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