Lemon Jello Cheesecake

This is the best Gluten Free Cheesecake ever!  So delicious!

Lemon Jello Cheesecake

Crust:

1/3 cup softened butter

1 ¼ cup gf graham crackers (I use Glutino graham crackers)

¼ cup white sugar

Directions: 

Step 1-In blender or food processor, place graham crackers, sugar and softened butter. 

Step 2-Pulse ingredients together and press into 9 x13 glass pan. Place pan in refrigerator until you are ready to add filling.

Filling:

Lemon Pudding mix

Lemon Jello mix

1 softened Cream Cheese

1 cup sugar

2/3 cup Coconut Creamer

1 tsp vanilla

1 tsp lemon extract

1 tsp vanilla

zest of 1 lemon

Directions: 

Step 1-Boil 2 cups water and separate it into two bowls.  Pour one pack of lemon pudding into one bowl and quickly stir to dissolve.  It will thicken quickly.  Pour Lemon gelatin into the other container and dissolve. Set them both aside to cool. 

Step 2-Cream the cream cheese and the sugar.

Step 3-Add creamer, vanilla, lemon extract, and lemon zest.  Cream again scraping sides of bowl to make sure it all gets creamed evenly. 

Step 4-Add cooled pudding lemon mixture and cream into the cream cheese mixture.  Then add the gelatin mixture and slowly pour into cream cheese mixture.  

Step 5-Once your filling is creamed together really well pour into your 9X13 pan that already has the crust.  

Step 6-Sprinkle with any leftover Graham Cracker Crumbs. 

Chill for 2 to 3 hours or until set.