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Lemon Jello Cream Cheese Dessert in a glass, garnished with lemon zest

Lemon Jello Cream Cheese Dessert

A bright, creamy, and simple no-bake dessert that’s perfect for potlucks and summer gatherings.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 15 squares
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 3 cups graham cracker crumbs Reserve some for topping
  • 1/2 cup butter (1 stick), melted Unsalted recommended
For the filling
  • 1 package lemon jello (3 oz.)
  • 1 cup boiling water
  • 1 package cream cheese (8 oz.) Bring to room temperature
  • 1 cup granulated sugar
  • 4 tablespoons lemon juice Fresh lemon juice recommended
  • 1 can (12 oz.) evaporated milk, chilled Chill well for easier whipping

Method
 

Preparation
  1. Pour 1 cup boiling water over the lemon jello in a medium bowl and stir until fully dissolved. Let it cool for 5–10 minutes until slightly thick.
  2. Mix 3/4 of the graham cracker crumbs with the melted butter in a medium bowl. Press into the bottom of a 9x13-inch pan.
  3. Reserve the remaining graham crumbs for topping.
  4. In a separate bowl, beat the chilled evaporated milk until it’s whipped and fluffy, about 2–4 minutes.
  5. In a large bowl, beat the cream cheese, sugar, and lemon juice until smooth and creamy.
  6. Fold the slightly thickened jello into the cream cheese mixture, then fold in the whipped evaporated milk until uniform.
  7. Spread the filling over the crust and sprinkle the reserved graham crumbs on top. Cover and chill for at least 2 hours, or overnight for firmer slices.
  8. Slice into squares and serve chilled.

Notes

Chill leftovers covered in the fridge for 3-4 days. Not recommended for freezing for best texture.