Lime Jello Cheesecake
Lime jello cheesecake is a fun and easy way to get jello and cheesecake in one dessert!
- 2 8oz Cream Cheese, softened
- 1/2 cup sugar
- 1 teaspoon grated lime zest
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon vanilla
- 2 eggs
- 1 graham cracker pie crust
- 3oz box lime jello
- 3/4 cups boiling water
- 1 1/4 cups ice cube-water mixture
Preheat oven to 350°F.
Beat cream cheese, sugar, lime zest, lime juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour into crust. Bake 40 minutes or until center is almost set. Cool. Refrigerate 1 hour before starting next step.
Stir 3/4 cup boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Mix 1/2 cup cold water and ice cubes to make 1-1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Refrigerate 20 minutes for a soft-set then gently spoon onto chilled cheesecake. Allow to completely set for 2-3 hours. Serve with whipped cream. I like to use sweetened heavy whipping cream flavored with lime zest instead of whipped cream.