No Bake Lemon Cheesecake

Ingredients 

  • 3 cups graham cracker crumbs
  • 1/2 cup butter
  • 1 tablespoon confectioners’ sugar
  • 1 (3 ounce) package lemon flavored Jell-O® mix
  • 1 cup boiling water
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 (5 ounce) can evaporated milk

Directions 

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners’ sugar. Mix well 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. Turn off oven.
  • Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
  • In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
  • Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.

 

 

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