Ingredients
2 cups honey graham crackers, finely crushed (168g)
1 tablespoon granulated sugar
1/2 cup (113g) melted unsalted butter
8 ounces (227g) full-fat cream cheese, room temperature
1 cup (200g) granulated sugar
2 teaspoons pure vanilla extract
1 box (3 ounces / 85g) lemon Jell-O mix
1/2 cup boiling water
1 can (14 oz / 400g) evaporated milk
1 teaspoon fresh lemon zest or juice (optional)
Instructions
Preheat oven to 350°F (180°C)
Mix crushed graham crackers, 1 tablespoon sugar, and melted butter in a bowl
Press the crust firmly into a 9″ pie dish or springform pan
Chill crust in refrigerator for 20 minutes
In a large bowl, beat cream cheese and 1 cup sugar until smooth
Stir in vanilla extract until fully combined
Add boiling water to Jell-O mix and wait for it to dissolve
Slowly blend Jell-O mixture into the cream cheese base
Fold in evaporated milk gently to preserve airiness
Add lemon zest or juice if using
Pour filling over chilled crust
Chill for at least 4 hours, or until fully set
Notes
Use regular graham crackers if honey graham crackers are unavailable.
For halal compliance, ensure cream cheese and Jell-O are certified halal.
Jell-O flavor can be swapped with strawberry or raspberry for a different twist.
Best served chilled within 24–48 hours of assembly.
Crushing graham crackers: Use a food processor or zip-top bag with a rolling pin.
Total prep + setting time is ~5 hours, but only 20 minutes active work.
- Prep Time: 20
- Category: Desserts
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 250
- Sugar: 13g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg