I love cheese cake, but it's always so dense! This is a nice, light change!


1 1/4 graham cracker crumbs
4 Tbsp. melted butter
3 Tbsp. sugar

Combine all ingredients and press into springform pan. Refrigerate while you make the cream cheese filling. Set aside 2 Tbsp.of the topping for garnish.


1 pkg. Lemon Jello
3 cups heavy cream
2 - 8 oz. pkgs. cream cheese at room temperature
1 cup sugar
1 tsp. vanilla

Dissolve Jell-O in 1/2 cup boiling water. Set aside to cool. Whip 3 cups heavy cream until stiff. In a clean bowl whip cream cheese until fluffy. Add sugar and vanilla and mix well. Fold in whipped cream. Refrigerate overnight or until set.

I will generally toss some fresh blueberries or raspberries on this.