New this month
Get the Allrecipes magazine

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"
Added to shopping list. Go to shopping list.

Ingredients

4 h 20 m servings 212 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  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.

Nutrition Facts


Per Serving: 212 calories; 9.2 g fat; 30.1 g carbohydrates; 3.2 g protein; 25 mg cholesterol; 167 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 14
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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...

Most helpful
Most positive
Least positive
Newest

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 ...