Simple No-Bake Lemon Cheesecake
Serving Size / Yield
- 1 can evaporated milk, chilled
- 8 oz. cream cheese
- 1 C. sugar
- 1/2 C. lemon juice
- 2 Tbs. grated lemon rind
- 1 Tbs. gelatin
- 1/2 C. hot water
- 1 tsp. vanilla
- 2 C. graham crackers, crushed
- 4-6 Tbs. butter
- 1/2 tsp. cinnamon
To make the crust, melt the butter in the microwave in a microwave safe bowl. Pour the butter over the crushed graham crackers in a bowl and add in the cinnamon to taste. Stir to mix thoroughly. Press the mixture into the bottom of a large spring form pan.
To make the cheesecake, beat the cream cheese and sugar together in a large bowl. Add in the lemon juice, rind, and vanilla essence. Dissolve the gelatin and hot water in a small bowl and let cool before adding to the cream cheese mixture. In another bowl, beat the chilled evaporated milk until very stiff. Add the whipped evaporated milk to the cream cheese mixture. Combine well. Pour the mixture into the crust and set in the fridge for 2 hours.