If you love a no bake cheesecake, this recipe is for you! It is light and fluffy, even though it is made with lemon flavoured jelly you cannot taste the lemon, so if you are not a lemon fan you will not notice it. My Aunt Angela always made this cheesecake when we were kids, it was my favourite.
It is difficult to find lemon flavoured halal gelatine so I use lemon flavour jelly crystals from Laziza with a tablespoon worth of Handi brand halal gelatine. Without it the jelly crystals do not set the cheesecake, instead you end up with a mess…a delicious one but not what you want.
You can find both items at your local Indian or Pakistani grocery store.
What you will need for filling:
- 2 x 250 gr cream cheese
- 1 cup sugar
- 3/4 cup hot boiling water
- 1 pkg of lemon flavoured halal gelatine or jelly mix
- 1 tbsp halal gelatine if using the jelly mix*
- 4-5 heaping tablespoons of thawed cool whip
- 1 can cherry pie filling
Graham crust:
- 6 tablespoons melted butter
- 1 and 1/2 cups graham cracker crumbs
Combine the crumbs and melted butter and pat down in a pie pan.
Make the filling. Boil the water and combine with gelatin and lemon flavoured jelly mix, whisk for 2- 3 minutes. Meanwhile beat cream cheese with sugar until smooth.
Add in gelatin mixture and beat, mix well. Add in cool whip and mix until well combined.
Pour filling into crust. Refrigerate over night or at least 6 -8 hours to set. Top with cherry pie filling. Enjoy!
Do you have an instagram page or facebook page please.Thank you