- Pour the filling over the prepared crust and spread evenly.
- Sprinkle the reserved graham cracker crumbs (if desired) over the top.
- Refrigerate for at least 4 hours, or overnight, until completely set.
7. Serve:
- Slice into squares and garnish with lemon slices, whipped cream, or berries before serving.
Tips for Success
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- Chill the Milk: For best results, chill the evaporated milk overnight in the refrigerator—cold milk whips up much fluffier.
- Room Temperature Cream Cheese: Ensure your cream cheese is fully softened to avoid lumps in the filling.
- Jell-O Consistency: Don’t let the Jell-O set completely—you want it slightly thickened but still pourable.
- Make Ahead: This cheesecake can be made 1–2 days in advance, making it perfect for entertaining.
- Storage: Keep covered in the refrigerator for up to 4 days.
Prep Time: 30 minutes | Chill Time: 4+ hours | Servings: 15-18 squares
Crust:
- 3 cups finely crushed graham crackers (about 24 whole crackers)
- ½ cup (1 stick) unsalted butter, melted
Filling:
- 1 (3 oz) package instant lemon Jell-O mix
- 1 cup boiling water
- 1 (8 oz) package cream cheese, softened to room temperature
- 1 cup granulated sugar
- 5 tablespoons fresh lemon juice (about 2 lemons)
- 1 (12 oz) can evaporated milk, chilled overnight
- Optional garnish: lemon slices, whipped cream, or fresh berries
Instructions:
1. Prepare the Crust:
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