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.
To make the crust, in a medium bowl, add graham cracker crumbs, butter, and powdered sugar and stir to combine.
Pour into a 9-inch by 13-inch baking dish. Using the bottom of a measuring cup, press the crust evenly and firmly into the bottom of the baking dish.
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 into prepared crust. Chill at least 30 minutes. Garnish with whipped cream and lemon slices if desired.