No Bake - Light and Fluffy cheesecake

Mary Lee

By
@HoosierLady

Very easy to make and delicious

Rating:
★★★★★ 2 votes
Comments:
Serves:
12
Prep:
50 Min

Ingredients

1 pkg
(3oz) lemon jello
1 c
boiling water
1 pkg
(8oz) cream cheese (room temperature)
1/2 c
sugar
1 tsp
vanilla
1 can(s)
(12oz) milnot orginal evaporated milk (whipped in seperate lrg bowl)
3 c
honey graham cracker crumbs (set aside 1/3 cup)
1/2 c
butter or margarine (melted)

Step-By-Step

1Crust

Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan.

Note: To save time , you can also use 2 store bought pre-made graham cracker crust .. there is enough filling from this recipe to fill two crusts.
2Filling

Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Pour filling into graham crust . Top evenly with final 1/3 of graham cracker crumbs.
3Refrigerate at least 6 hours before serving.
Note: If desired top with your favorite topping before serving (cherry, strawberry, blueberry)

12 servings

About this Recipe

Course/Dish: Cakes
Hashtags: #cheesecake, #lemon, #Bake, #No