No-Bake Lemon Cheesecake Dessert - cooking recipe

Ingredients

2 cups graham cracker crumbs
1/2 cup melted butter or 1/2 cup margarine
1/4 cup sugar (or to taste)
1/2 teaspoon cinnamon
2 (3 ounce) packages lemon gelatin
2 cups boiling water
2 (8 ounce) packages cream cheese, softened
2 cups sugar (can use more for a sweeter taste)
1 cup whipped cream (can use 2 cups for more creamy taste, or can use Cool Whip Frozen Whipped Topping, thawed)

Preparation

Set oven to 350 degrees F.
Prepare a 13 x 9-inch baking pan.
In a medium bowl mix together graham cracker crumbs, melted butter, sugar and press into bottom of prepared baking pan.
Bake for 7 minutes (no more than 7 minutes!) remove and cool completely.
For the cream cheese filling: dissolve the gelatin powder in the boiling water, and place in the refrigerator.
Let cool until thick but not set (about 1 hour and 15 minutes, it might take a little more or less time).
In a large bowl beat the softened cream cheese with the 2 cups sugar until fluffy and smooth (about 3-4 minutes).
To the whipped cream or Cool Whip, fold in the chilled lemon or orange gelatin; mix until well combined.
Then add in the cream cheese mixture; mix to combine.
Pour the filling into prepared crust.
Chill in the refrigerator for a minimum of 8 hours or more.
Cut into squares and serve with a dollop of whipped cream on top if desired.