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

Recipe Summary

prep:
30 mins
additional:
3 hrs 30 mins
total:
4 hrs
Servings:
10
Yield:
1 cheesecake
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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.

Nutrition Facts

324 calories; protein 4.4g 9% DV; carbohydrates 44.9g 15% DV; fat 14.8g 23% DV; cholesterol 28.7mg 10% DV; sodium 252.7mg 10% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/19/2013
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. Read More
(13)

Most helpful critical review

Rating: 3 stars
07/08/2014
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. Read More
(5)
18 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/19/2013
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. Read More
(13)
Rating: 3 stars
07/08/2014
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. Read More
(5)
Rating: 4 stars
06/11/2014
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. Read More
(4)
Advertisement
Rating: 4 stars
03/19/2014
Quick and easy recipe. Tasted more like a strawberry pie than cheesecake but it was very good. Read More
(3)
Rating: 5 stars
12/09/2013
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. Read More
(2)
Rating: 5 stars
06/20/2014
My mom has been making this cheesecake for years but uses lemon jello instead of strawberry and it is delicious. Read More
(1)
Advertisement
Rating: 4 stars
06/20/2016
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. Read More
(1)
Rating: 5 stars
12/31/2014
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 Read More
Rating: 4 stars
09/05/2019
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 & refreshing for a quick dessert with not enough calories to sneeze at! Read More