This beloved, no-bake cheesecake is light, zesty, and wonderfully creamy—perfect for warm days when you want a refreshing dessert without turning on the oven. Sliced into neat squares and garnished with lemon, it’s as beautiful as it is delicious.
Ingredients
Crust:
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3 cups finely crushed graham crackers (about 24 whole crackers)
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½ cup (1 stick) unsalted butter, melted
Filling:
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1 (3 oz) package instant lemon Jell-O mix
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1 cup boiling water
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1 (8 oz) package cream cheese, softened to room temperature
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1 cup granulated sugar
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5 tablespoons fresh lemon juice (about 2 lemons)
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1 (12 oz) can evaporated milk, chilled overnight
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Optional garnish: lemon slices, whipped cream, or fresh berries
Instructions:
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