No Bake Lemon Cheesecake
You'll love this light and airy no-bake Lemon Cheesecake! No eggs, no whipped cream, no oven necessary. This recipe is just smooth, silky, light-as-air lemony goodness. Exactly what you remember from so many years ago.
Includes chilling time
For the crust:
crushed (27 crackers)
melted (1 stick)
For the filling:
(3 ounce) package
(8 ounce) package
(12 ounce) can
To make the crust:
In a large bowl, combine graham cracker crumbs, butter, and powdered sugar. Stir to combine.
Reserve 3/4 cup cracker crumb mixture for topping. Pack the remaining crumbs in a 9-inch by 13-inch pan.
To make the filling:
Using a standing mixer with the whisk attachment, or using a hand electric mixer, beat evaporated milk until soft peaks form, about 8 to 10 minutes. Transfer to a large bowl.
Meanwhile, in a medium bowl, dissolve Jell-O in boiling water and stir until dissolved, about 1 minute. While the liquid is still hot, stir in cream cheese and mix well.
To the large bowl with the evaporated milk, add sugar, Jell-O mixture, and vanilla and stir until combined. Pour in pan and top with reserved cracker crumbs. Chill at least 30 minutes.