Moist Cheesecake

Moist Cheesecake

"This was a family and friends hit. A moist creamy cheesecake. My mother's recipe. This is an easy lemony no bake cheesecake"
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Ingredients

4 h 20 m servings 212 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. Chill for 4 hours, then top with cherry pie filling and sprinkle with remaining crumb mixture.

Reviews

Read all reviews 14
  1. 18 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

Made this with a premade pie shell crust and halved the recipe, it was a perfect amount. However it didn't come out like my mom's which is almost exactly the same recipe so I don't know what hap...

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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 a...

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. ...

Made this with a premade pie shell crust and halved the recipe, it was a perfect amount. However it didn't come out like my mom's which is almost exactly the same recipe so I don't know what hap...

Excellent recipe as is. I usually make all the changes recommended by others but not this one. It was very tasty, received lots of compliments and looked wonderful in a glass pan. Thank you.

Everyone begs me to make this cheesecake. I'm now known as the Cheesecake Goddess!

I have been looking for this recipe for years! My birthday is in August and growing up as a child in the hot and humid Midwest summers, my mother always made this for me as my birthday cake. S...

I have used this recipe for many years. It is a favorite because it has less calories than any regular cheesecake. This is a big hit for baby and wedding showers,too.

This cheesecake didn't turn out moist and creamy for me. It had a spongy texture, and the taste was just okay.

This is a great recipe for groups. I am a camp cook and it's just what I was looking for for a cheese cake like dessert. I messed up and didn't read the recipe thoroughly so whip the evaporated ...

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