Moist Cheesecake12 Reviews
- Prep: 20 min
- Ready In: 4 hr 20 min
“This was a family and friends hit. A moist creamy cheesecake. My mother's recipe. This is an easy lemony no bake cheesecake” - by Dodie
Original recipe yields 1 - 9x13 inch pan
- 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.
- 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.
- Chill for 4 hours, then top with cherry pie filling and sprinkle with remaining crumb mixture.
Amount Per Serving (24 total)
- 212 cal
- 9.2 g
- 30.1 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"I followed the recipe completely and it was great. I made it 2 days in advance because I was concerned that it might be runny but it wasn't. I served it at a baby shower and every one loved it. I put ..." See morecherries in a dish on the side and let everyone decide if they wanted them or not."
"It was very good!! I changed teh recipe a bit because I didn't have lemon gelitan or evaporated mil. What I did was replace the evaporated milk with a little bit of normalmilk and just cut the amount ..." See moreof lemon juice in half so it wouldn't be sour,but just enough to give it a hint of lemon. It turned out great though!"
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