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No Bake Strawberry Cheesecake
September 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.

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