No-Bake Lemon Mousse Cheesecake 🍋

Using a food processor (or by hand) crush your graham crackers and combine with melted butter to form your crust. Gently press mixture into the bottom of a spring form pan. Place in the fridge to set while you work on your filling.

In a large bowl combine softened cream cheese and sweetened condensed milk and blend until smooth. Then add your gelatin and lemon juice and mix again until gelatin has dissolved and everything is smooth. Gently fold in 1 cup of cool whip. Pour cheesecake mixture onto prepared pie crust and place in the fridge to set for 4-5 hours.

After cheesecake has set up in the fridge, combine remaining cool whip and a packet of lemon pudding mix. Smooth mixture on top of cheesecake. Garnish with additional graham cracker crumbs and sliced lemon wedges. Place in the fridge to set for one more hour before serving. Enjoy!