Moist Cheesecake recipe

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Ingredients

2 ½ cups graham cracker crumbs
½ cup butter, melted
1 (6 ounce) package lemon flavored Jell-O®
1 cup boiling water
1 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 (12 fluid ounce) can evaporated milk
1 (21 ounce) can cherry pie filling

Nutrition Info

211.8 calories
carbohydrate: 30.1 g
cholesterol: 25 mg
fat: 9.2 g
fiber: 0.4 g
protein: 3.2 g
saturatedFat: 5.3 g
servingSize: -
sodium: 167.2 mg
sugar: 18.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together the graham cracker crumbs and melted butter press 2 cups of the mixture into the bottom of a 9x13 inch pan. Set aside the rest for the topping. Dissolve lemon gelatin in boiling water, set aside to cool.

  2. In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the gelatin mixture and lemon juice. In a separate bowl, whip evaporated milk. Fold milk into the cream cheese mixture. Pour into the prepared pan.

  3. Chill for 4 hours, then top with cherry pie filling and sprinkle with remaining crumb mixture.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

This was a family and friends hit. A moist creamy cheesecake. My mother's recipe. This is an easy lemony no bake cheesecake

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