It doesn't get much easier than this to make a "homemade cheesecake". It's easy, but not quick because it will have to lounge around in the refrigerator for quite awhile to set up...so think about making this sweet treat the night before you plan on serving it.

No-Bake Lemon Cheesecake

1 (3.5-ounce) package lemon gelatin 1 cup water, boiling 1 (8-ounce) package cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract 2/3 cup heavy or whipping cream* 1 (9-inch) graham cracker pie crust, homemade or purchased

Cherry pie filling for accompaniment** (optional)

In a small bowl, combine lemon gelatin with boiling water, stirring to mix well; chill slightly but do not allow to set up.
In a bowl, beat cream cheese, sugar and vanilla with an electric mixer until smooth; set aside.
In another bowl, whip the heavy cream until stiff peaks form with an electric mixer.
Add the gelatin mixture to the cream cheese, then fold into the whipped cream.
Pour mixture into the prepared graham cracker crust.
Chill for several hours before serving to allow the cheesecake to set up.
Serve topped with cherry pie filling, if desired.

Makes 9 servings.

*1 (5-ounce) can evaporated milk can be substituted for the whipping cream...yes, it will whip up to stiff peaks.

**Try other flavors of pie filling, too. Or, when in season, top with some sliced fresh strawberries sweetened with a little sugar.

Nutritional Information Per Serving (1/9 of recipe): 357.1 calories; 44% calories from fat; 17.9g total fat; 39.8mg cholesterol; 255.8mg sodium; 59.0mg potassium; 47.0g carbohydrates; 0.3g fiber; 39.8g sugar; 46.6g net carbs; 3.8g protein.