Light and fluffy no bake cheesecake with a strawberry surprise taste.

No Bake Strawberry Cheesecake

(3 ounce) package strawberry-flavored gelatin (such as Jell-O®)

water

(8 ounce) package cream cheese, softened

white sugar

vanilla extract

(5 ounce) can cold evaporated milk

(9 inch) prepared graham cracker crust

Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.


Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.


Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.


Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.


It takes a lot longer than 20 minutes for the gelatin to thicken, so plan accordingly.  I would have liked a little more cheesecake flavor, but I did use reduced-fat cream cheese, that was the only deviation from the recipe.  The strawberry flavor comes through well, and that flavor is the more prominent.  As I always do with pies of this type, I put it in the freezer to make slicing easier.  All it takes is several minutes at room temp, and you're ready to plate. There was more filling than the pie shell would hold, so I poured it into a couple dessert cups for a pudding parfait.  Next time, I'll try fat-free evaporated milk and sugar-free Jell-O to lower the calories, but this is an easy dessert with good eye appeal.

I was looking for something I could make with what I had on hand, and most of the recipes I found called for whipping cream.  The evaporated milk in this caught my eye.  I followed the recipe exactly, except for using raspberry gelatin instead of strawberry.  I didn't have any problem with it setting up, but the texture was kind of odd, fizzy and fluffy.  The taste was just ok.  Those who had trouble whipping the evaporated milk, it must be COLD.  I popped the can in the freezer for about 20 minutes and it whipped - not quickly, but it did thicken. The gelatin will thicken in 20 minutes if you put it in the freezer instead of the refrigerator. However, there is no way you can "fold" the cream cheese mixture which has the texture of soft cookie dough, with the jello/milk mixture.  I ended up gently stirring them together.  This recipe gets way too many dishes dirty for the end result. Not worth making again.

This recipe was easy to make and it looked great! I used a regualr white cream cheese and whipping cream instead of evaporated milk, which made it heavier, so I think the evaporated milk would do more justice. However, it was too sweet for me: I like the tangy type of cheesecake. Next time I would surely use this recipe again but tweak it with less sugar. I am sure the strawberry gelatin could easily be exchanged for lemon, pine-apple or peach to your liking.

Quick and easy recipe. Tasted more like a strawberry pie than cheesecake but it was very good.

I made it but...it's still in the fridge chilling. I did try the filling, and YUM!The day before I made the pie, I bought 1 lb of fresh strawberries, quartered them, added sugar, and let them sit overnight in the fridge. The next day (by which time there was only a fourth of them left and I had strawberry juice in my beard), I added the juice to the jello water, and added the strawberries to the cream cheese/sugar/vanilla bowl. Other than that, I followed the recipe to the letter.Of course, the strawberries added volume, so all the filling wouldn't fit in the pie crust. I filled the crust with as much as it would take, then stuck the bowl with the remaining  filling in the freezer to firm up. A half an hour later, I removed the bowl from the freezer and "tried" the filling (ate it all). The only thing that remains to be seen is how well the graham cracker crust holds up after a night in the fridge.

Thanks!  This was easy to make and pretty cheap.  I reduced the filling by 25% and it fit my pie crust perfectly.  I used splenda instead of sugar and fat free evaporated milk.

My mom has been making this cheesecake for years, but uses lemon jello instead of strawberry and it is delicious.

Mine turned out great, even though I kind of winged the recipe. My evaporated milk wasn't cold and I mixed in the gelatin when it was warm (not hot) and it turned out fine. I made it with a graham cracker crust and my family of four ate the entire thing in one sitting. I used raspberry jello instead of strawberry.

I made this dessert yesterday and I think it turned out great! I've never had cheesecake like this before, but I liked it. One thing to keep in mind about this recipe and that it produces lots of cheesecake filling. I was able to fill three regular sized pie crusts.

Delicious! 
I'm trying to lose a little weight so I figured I should make a cheesecake LOL! 
I only used a quarter cup of sugar, used light cream cheese and light evaporated milk. Garnished it with some fresh strawberries and, voila! Yummy!

I have made this recipe using different flavors of jello to go with same flavored fruit; raspberry jello topped with fresh raspberries, etc. This recipe is quick and easy and pretty much fool proof. My family loves it!!  I do cut back the sugar by 1/4 cup though as its a bit sweet.

It was too sweet for us and the strawberry flavour was not that strong.  There was too much cheesecake filling for the pie crust. I make an almost identical one with lemon jello which we really like

I think if I was wanting a cheesecake I would b disappointed, but this pie is absolutely delicious! family favorite! I had fresh strawberries from my garden I was trying to use up when I found this recipe so I cooked the strawberries dwn with sugar and drizzled it over the top... AMAZING! I have made it twice now and plan to make it again when my raspberries r ready!

I like the recipe but when I made it it's like it made too much for the pie crust and I made it exactly like the directions said. Not sure what happened. I guess we will see if it sets right.

Light, creamy, and refreshing! I followed the recipe almost exactly except reduced the sugar to 3/4 cup which was more than enough. I remembered from a favorite childhood recipe that it helps to pre-chill the evaporated milk and mixing bowl before beating. Next time I'll try this recipe with sugar-free jello and only 1/2 cup sugar for fewer calories and an even "brighter" flavor.

I made this, but I had to use my blender instead of a mixer. The milk didn’t thicken so I added the gelatin to it, and put the bowl in the freezer for about 5 minutes. I also chose to use two packages of mini graham cracker crusts, to make a total of 12 mini cheesecakes. I still had a little left over. They’re delicious, and I will make them again!

I made it. It was really good. And I fallowed the Recipe but one thing I would change is when folding the mixtures together I would recommend folding the pink into the white instead of it being

I used lime jello and 1 c Greek lime yogurt in place of the evaporated milk. Worked great. This pie was totally gone within an hour. Perfect cheesecake for us. Thank you

The evaporated milk has to be very cold for it to rise. Put a can in the fridge at least 24hrs before whipping.

This is pretty foolproof. It has a lovely colour and texture. I probably will not make this again though. With the same effort I can make a 'real' cheesecake. Thanks anyways... it was still good and I enjoyed trying something new.

This is one of our family favorite's.  For those who had issues whipping the cold evaporated milk add 3 table spoons lemon juice to the milk and it will whip up just fine.  That is what my original recipe called for.

Just popped this into the fridge. I found this as a variation of classic gelatin no-bake cheesecake  using a packet of unflavored gelatin (yes this goes back a long ways!) So, kudos for a quick, easy pantry ready ice box dessert. The recipe is fundamentally the same proportions to the one I already had except I did use only 1/2 c. sugar   and it had perfect tang and sweet balance. I omitted the evaporated milk bc I didn't have any --  and blended the softened cream cheese  into the warm strawberry gelatin, so yes I made changes to mirror the recipe I had - but no issues with fitting into a store bought graham crust  - was very easy &amp; refreshing for a quick dessert with not enough calories to sneeze at!

I will definitely make it again.The milk does have to be cold. Very easy to make.

no bake strawberry cheesecake

Prep Time: 30 minutes

Total: 4 hours

Servings: 1

Author : mamasguardianangel

Ingredients

Instructions

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