2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon salt
2 packages lemon jello
1 cup boiling water
3 (8 oz) packages cream cheese, softened
1 1/2 cups powdered sugar
2 cups heavy whipping cream, chilled
Zest and juice from one lemon
Whipped cream, for serving, optional
Additional lemon zest, for serving, optional
Grease a 9×9-inch baking dish with non-stick cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, butter, and salt until thoroughly combined.
Pour mixture into prepared pan and press firmly into the bottom. Place in fridge to chill while you prepare the filling.
In a small bowl, combine jello and boiling water and stir until dissolved. Set aside to cool to room temperature.
In a separate large bowl, beat cream cheese and powdered sugar with an electric mixer until smooth. Pour in the cooled Jello mixture, whipping cream, lemon zest and lemon juice, and beat until completely combined.
Continue beating on high until mixture starts to thicken.
Pour cheesecake mixture over crust and refrigerate until filling has set, at least 4 hours. Slice into squares and serve topped with whipped cream and lemon zest, if desired. Enjoy!