Light Cheese Cake
A light, creamy cheesecake with a lemon flavor, featuring a graham cracker crust and fluffy topping, perfect for a refreshing dessert that suits all occasions.
Ingredients
Instructions
- Dissolve lemon jello in hot water and set aside to cool.
- Crush graham crackers into crumbs.
- Mix graham cracker crumbs with sugar and melted butter or margarine to form the crust.
- Press the crust mixture into the bottom and sides of a 9 x 13-inch pan.
- Save 1/2 to 3/4 cup of crumbs to sprinkle on top if desired.
- Whip the Milnot (evaporated milk) until thick in a large bowl.
- In a separate bowl, beat softened cream cheese with sugar and lemon juice until creamy.
- Combine the cream cheese mixture and cooled jello into the whipped Milnot and mix until completely incorporated.
- Pour the mixture into the prepared crust and chill for 5 to 6 hours.
- Top with saved crumbs or cherry pie filling before serving.
Nutrition & Diet Analysis (per serving)
528
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).