No-Bake Strawberry Cheesecake Recipe - graham cracker crust, light and fluffy no-bake cheesecake - SO good. Seriously, THE BEST no-bake cheesecake EVER! Great with whipped cream and fresh strawberries. Strawberry jello, boiling water, strawberry juice, cream cheese, sugar, vanilla, evaporated milk, graham cracker crumbs, butter. Seriously delicious! Great make ahead dessert recipe for a crowd!
Dissolve Jello in boiling water. Add strawberry daiquiri mix. Allow to cool.
With a handheld mixer, beat together cream cheese, sugar and vanilla. Add Jello and mix well.
In a separate bowl, whip the evaporated milk with an electric mixer until light and fluffy. Carefully mix into the Jello mixture.
Combine graham cracker crumbs and powdered sugar with butter. Press into the bottom of a 9"x13" dish.
Pour in the cheesecake filling. Chill overnight before serving.
The secret to getting this cheesecake super light and fluffy is whipped evaporated milk. Have you ever whipped evaporated milk? It is so easy and it really makes this cheesecake shine!! When whipping the evaporated milk, make sure the can is cold and use a large bowl. The evaporated milk expands a lot when whipping.
Can substitute a packet of (0.30-oz) sugar-free strawberry Jello.
Feel free to stir in some chopped fresh strawberries into the cheesecake mixture.
The cheesecake will keep 3 to 4 days in the refrigerator.
Can No-Bake Cheesecake be frozen? Yes! After assembling the cheesecake, cover the pan with plastic wrap and aluminum foil and freeze. When ready to serve, thaw and enjoy.