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.
Print

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.
Course Dessert
Cuisine American
Keyword cheesecake, dessert
Cook Time 45 minutes
Includes chilling time 30 minutes
Total Time 45 minutes
Servings 16 servings
Calories 162kcal
Author Meggan Hill

Ingredients

For the crust:

  • 1 box graham crackers crushed (27 crackers)
  • 1/2 cup butter melted (1 stick)
  • 1 tablespoon powdered sugar

For the filling:

  • 1 (3 ounce) package lemon Jell-O
  • 3/4 cup boiling water
  • 1 (8 ounce) package cream cheese
  • 1 (12 ounce) can evaporated milk chilled
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Instructions

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.

Nutrition

Calories: 162kcal