No-Bake Lemon Cheesecake Recipe

2 Dissolve gelatin in boiling water.
3 Let cool in the refrigerator until it starts to thicken, about 20 to 30 minutes. Do not let it gel all the way.
6 Beat cream cheese, sugar and lemon juice on low speed of an electric mixer until smooth.
7 Add thickened gelatin; beat on low speed until well blended.
8 In another bowl, on high speed, beat chilled evaporated milk until fluffy like whipped cream. The evaporated milk and the bowl must be well chilled for this to work.
9 Carefully fold in the cream cheese mixture and blend well with a rubber spatula.
12 Line the bottom of a 9-by-13-inch pan with crushed graham crackers.
13 Spoon the filling into pan gently, spreading evenly with a spoon.
14 Top with more crushed graham crackers, cover, and chill overnight.
15 Cut in squares to serve.