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No Bake Strawberry Cheesecake
July 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.

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