No Bake Lemon Cheesecake

Step 1

Dissolve gelatin in boiling water.

Step 2

Let cool in the refrigerator until it starts to thicken, about 20 to 30 minutes.

Step 3

Beat cream cheese, sugar and lemon juice on low speed of an electric mixer until smooth.

Step 4

Add thickened gelatin; beat until well blended.

Step 5

In another bowl, beat chilled evaporated milk until fluffy like whipped cream.

Step 6

Carefully fold in the cream cheese mixture and blend well with a rubber spatula.

Step 7

Line the bottom of a 9-by-13-inch pan with crushed graham crackers.

Step 8

Spoon the filling into pan gently, spreading evenly with a spoon.

Step 9

Top with more crushed graham crackers, cover, and chill overnight.

Step 10

Cut in squares to serve.