From the Kitchen of Home of Cooks
Time to Prepare: 60 minutes Cook Time: 45 minutes Serving: 6 People
For the crust: 3 cups of graham cracker crumbs (about 16 full sheet graham crackers) ½ cup sugar 1 stick butter, melted Filling ingredients: 3 - 8 oz. packages of cream cheese - softened 1 ½ cups sugar ⅓ cup lemon juice 1 teaspoon vanilla extract 2 ¼ cups heavy whipping cream 6 oz. lemon jello (2- 3oz. boxes) 1 ½ cups boiling water Cooking Method
In a saucepan, boil the water, remove from heat. Add the lemon jello and stir until dissolved, set aside.
Place graham crackers in a blender or food processor and process to fine crumbs. Place graham cracker crumbs in a bowl and stir in the ½ cup sugar.
Melt a stick of butter. Pour the melted butter into the crumbs and stir until coated.
Press half the crumbs evenly in a 9x13 baking (serving) dish.
Pour the heavy cream in a mixing bowl and whip with a hand held mixer until stiff peaks form. Set aside.
In another mixing bowl, add the cream cheese, sugar, lemon juice and vanilla. Mix until blended. Add the lemon jello and mix well.
Blend in the whipped cream just until mixed.
Spread the filling in the baking dish evenly. Sprinkle with the remaining graham cracker crumbs.
Chill in the refrigerator for four hours or overnight for best results. Enjoy!
If the filling is thin after you fold in the whipped cream, it's okay, it will set and thicken in the refrigerator. This cheesecake is a no-bake classic dessert with a graham cracker crust and yummy lemon flavor.
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