No-Bake Lemon Cheesecake

This easy no-bake lemon cheesecake has a graham cracker crust with a light and refreshing filling made with cream cheese and lemon Jell-O.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 166 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 1 cup boiling water
• 1 tablespoon confectioners' sugar
• 1 (5 ounce) can evaporated milk
• 1 (3 ounce) package lemon flavored Jell-O® mix
• 3 cups graham cracker crumbs
• 0.5 cup butter, melted

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.

Step 3

Place graham cracker crumbs, butter, and confectioners' sugar in a medium bowl; mix well to combine and press into the bottom of a 10-inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.

Step 4

Dissolve lemon gelatin in boiling water. Let cool until thick, but not set.

Step 5

Beat cream cheese, white sugar, and vanilla together in a bowl until smooth. Set aside.

Step 6

Whip evaporated milk in a separate bowl until thick and stiff peaks form. Pour in cooled lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.