1.5 cups graham cracker crumbs (About 12 whole graham crackers, finely crushed)

1/3 cup unsalted butter (Melted)

3 tbsp granulated sugar (For crust)

1 package lemon Jell-O (3 oz) (Not sugar-free)

1 cup boiling water (For dissolving Jell-O)

1 can evaporated milk (12 oz) (Well chilled overnight)

8 oz cream cheese (Softened to room temperature)

1/2 cup granulated sugar (For filling)

5 tbsp lemon juice (Fresh is best)

1 tsp vanilla extract (Optional but recommended)

1 pinch salt (Enhances overall flavor)

Fresh berries (Optional topping)

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Prepare the crust: Crush the graham crackers into fine crumbs. Mix them with melted butter and sugar until the mixture resembles wet sand. Press firmly into a 9×13-inch dish, creating an even base for the cheesecake.
Prepare the Jell-O: In a small bowl, dissolve the lemon Jell-O in boiling water, stirring until completely clear. Let the mixture cool to room temperature—but be careful not to let it set.
Whip the evaporated milk: Pour the well-chilled evaporated milk into a cold bowl. Whip on high speed until soft peaks form. This will give the cheesecake a light and airy texture.
Mix the cream cheese filling: In a separate bowl, beat the softened cream cheese, sugar, lemon juice, vanilla extract (if using), and a pinch of salt until the mixture is smooth and silky.
Combine the mixtures: Slowly pour the cooled Jell-O into the cream cheese mixture while beating on low speed to combine evenly.
Fold in the whipped milk: Gently fold the whipped evaporated milk into the cream cheese mixture. Be careful not to deflate the whipped milk to maintain the cheesecake’s fluffy texture.
Assemble the cheesecake: Pour the creamy filling over the prepared graham cracker crust and smooth the top with a spatula.
Chill and set: Refrigerate the cheesecake for at least 4 hours (or overnight) until it sets firmly.
Serve: Garnish with fresh berries or lemon zest just before serving, if desired.

If you prefer a stronger lemon flavor, you can increase the amount of lemon juice and zest, or add a little more lemon extract to the filling.

Use gluten-free graham crackers if you need a gluten-free version of the cheesecake.

If you don’t have granulated sugar, you can substitute with honey, maple syrup, or stevia, though the texture and flavor may slightly differ.

For a richer, denser filling, skip the whipped evaporated milk and increase the amount of cream cheese.

You can try different flavors of Jell-O like lime, raspberry, or strawberry for a fun twist on the classic flavor.

If you don’t want to use Jell-O, you can substitute it with lemon pudding mix or a lemon-flavored gelatin.