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lemon jello cheesecake
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5 from 2 votes

Lemon Cheesecake Made With Lemon Jelly (Jello) And Evaporated Milk


  • 250 g Marie biscuits or similar
  • 125 g Butter
  • 375 g can Evaporated Milk which has been refrigerated for 24 hours
  • 1 packet Lemon Jelly/Jello
  • 1 teaspoon Vanilla Essence
  • cup Hot Water
  • Juice of 1-2 lemons ⅓ cup
  • 250 g Cream Cheese
  • 1 cup Caster Sugar


  • Crush the biscuits, melt butter and combine.
  • Press into the bottom and sides of a 22cm springform cake pan
  • Bake in a moderate oven for 10 minutes.
  • Dissolve jelly in the hot water then add the lemon juice and set aside.
  • Whip the evaporated milk until very thick.
  • Meanwhile separately beat the cream cheese and add the sugar and vanilla.
  • Add the cream cheese mixture to the well whipped evaporated milk.
  • While the mixer is still going add in the (still warm) lemon jelly mixture.
  • Pour the filling into the biscuit case and chill for 24 hours.
  • Garnish with strawberries or crushed pineapple.