No Bake Strawberry Cheesecake Recipe - Allrecipes.com
No Bake Strawberry Cheesecake Recipe
  • READY IN 4 hr

No Bake Strawberry Cheesecake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 cheesecake Change Servings
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  • PREP

    30 mins
  • READY IN

    4 hrs

Directions

  1. Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
  2. Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
  3. 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.
  4. 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.
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Footnotes

  • Cook's Note:
  • The original recipe said to stir the evaporated milk until it formed thick peaks. Mine never formed any peaks, so I finally stopped mixing and continued with the recipe. It worked just fine.
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Reviews More Reviews

Most Helpful Positive Review
Sep 19, 2013

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.

 
Most Helpful Critical Review
Jul 08, 2014

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.

 

7 Ratings

Mar 19, 2014

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

 
Jun 11, 2014

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.

 
Dec 09, 2013

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.

 
Jun 20, 2014

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

 

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Nutrition

  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 253 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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