Description

A nostalgic, no-bake dessert with a light, lemony flavor and creamy, mousse-like texture, set over a vanilla wafer or graham cracker crust—perfect for summer or retro-themed gatherings.

Ingredients

1 (3 oz) package lemon gelatin

1 cup boiling water

1 (8 oz) package cream cheese, softened

1 cup granulated sugar

4 tablespoons lemon juice (fresh or bottled)

1 can (12 oz) evaporated milk, well chilled

1 (11 oz) box of vanilla wafer cookies or graham crackers, crushed (for crust and topping)

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Instructions

Dissolve the lemon gelatin in boiling water, stirring until fully dissolved. Set aside to cool to room temperature.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Stir the cooled gelatin and lemon juice into the cream cheese mixture until well combined.
In a separate bowl, whip the chilled evaporated milk until fluffy and stiff peaks form (about 5–10 minutes).
Gently fold the whipped evaporated milk into the cream cheese mixture until fully incorporated.
Press about two-thirds of the crushed cookies into the bottom of a 9×13-inch dish to form the crust.
Pour the cheesecake filling over the crust and spread it evenly.
Sprinkle the remaining crushed cookies on top of the filling.
Cover and refrigerate for at least 2 hours, preferably overnight, before serving.

Notes

Swap lemon gelatin for strawberry or raspberry for a fruity variation.

Use pecan sandies instead of graham crackers for a nuttier flavor.

Top with whipped cream or fresh berries for extra flair.

Try a lime version using lime juice and lime gelatin for a tropical twist.

Use cupcake liners in a muffin tin to make individual servings.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 24g
Sodium: 190mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0g
Protein: 5g
Cholesterol: 35mg