Make the Fluffiest No-Bake Cherry Cheesecake

Hey everyone!
In this video we'll make a fluffy no bake cherry cheesecake. This cheesecake is actually both creamy and fluffy, with a slight tang to it along with cherry topping. It just makes the perfect cool summer dessert. It's super easy to make and doesn't require any baking, so you can whip this up in no time. Make sure to make this the day before you need it though, because it does not need chill for quite a while to firm up, but it's worth the wait. Recipe is below!
Hope you enjoy!
Kara

//RECIPE//
(Please note that I am based in the US and use cups/volume measurements. I've tried to provide metric measurements when I can. I used a convertor, so they may not be perfect but I tried.)

Best No Bake Cherry Cheesecake (Light and Fluffy)

Ingredients for the crust:
3 cups graham cracker crumbs (or use 2 pre-packaged graham cracker crusts) (252 g)
1/3 cup granulated sugar (66 2/3 g)
1/2 cup unsalted butter, melted (may need to add an additional 1/4 cup) (113 1/2 g)

Ingredients for the filling:
1 (3 ounce) box lemon jello (not pudding)
1 cup boiling water (236 3/5 ml)
2 (8 ounce) packages cream cheese, near room temperature
1/2 cup granulated sugar (100 g)
2 tablespoons lemon juice
1 (12 ounce) can evaporated milk, chilled (not sweetened condensed milk-see FAQ section in the post)

Ingredients for the topping: (optional)
2 (21 ounce) cans cherry pie filling, optional

Instructions for the crust:
Lightly spray a 13x9 inch baking dish with non-stick spray.
Use either boxed graham cracker crumbs or crush enough graham crackers to make 3 cups of crumbs.(I used a food processor to crush up the crackers.) You could also use two, pre-made graham cracker crusts to make two cheesecake pies.
In a large mixing bowl, add the graham cracker crumbs, sugar and melted butter. Mix well and break up any large crumbs. If the mixture feels a little dry, add another 1/4 cup melted butter and mix again.
Pour the crumbs into the prepared 13x9 inch pan.
Use clean hands or the bottom of a measuring cup to press the mixture into the bottom of the pan and part way up the sides.
Place in the fridge to chill while making the cheesecake filling.

Ingredients for the filling:
In a small bowl, mix the lemon jello mix with the boiling water and mix well. Place into the refrigerator until it's cooled down and slightly thickened while you mix the rest of the filling. (Don't let it completely firm up. It just needs to be cooled down and no longer warm.)
In a large mixing bowl, mix together the cream cheese, granulated sugar and lemon juice with an electric mixer on medium-high speed until smooth. Set aside.
Add the cooled down jello mixture and mix with an electric mixer on medium-high until well combined.
In another bowl, add the chilled evaporated milk and mix with an electric mixer on high for several minutes until very fluffy.
Gently fold the whipped evaporated milk into the cream cheese mixture.
Pour the filling into the crust (or pre-made graham cracker pie crusts.
Cover and refrigerate for at least 6 hours or preferably overnight.
(This recipe makes a lot of filling and if you're using the pre-made graham cracker pie crusts, then you may have a bit extra. Store the extra in the fridge and just eat as a mousse or as a fruit dip.)

Ingredients for the topping:
After the cheesecake has chilled, add cherry pie filling to the top if desired. You do not have to add the cherry filling if you prefer the cheesecake plain.
See the notes section for notes about cheesecake texture, for best ways to store, serve and for more questions.

Notes:
*This makes a soft cheesecake that's very light and fluffy. It is not the same consistency as a baked cheesecake.
**Feel free to add any toppings you like instead of cherry pie filling or just leave it plain.
How to Store: This cheesecake should be covered and stored in the refrigerator and may last up to 5 days.
How to serve: Serve this cheesecake cold, with your favorite toppings or just plain.

//MY CAKE CHANNEL//

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