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No-Bake Cheesecake with Gelatin

No-Bake Cheesecake with Gelatin

Name: No-Bake Cheesecake with Gelatin
Prep time: 15 min
Total time: 3 h 15 min
Yield: 1 9-inch cheesecake
Ingredients: 1 (8 ounce) package cream cheese, softened to room temperature; 2 cups powdered sugar; 1 envelope unflavored gelatin (such as Knox®); 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed; 1 (9 inch) prepared graham cracker crust; 1 (21 ounce) can cherry pie filling (optional)

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This recipe is absolutely fantastic. I have impressed many with it and so did my grandmother. It is not the 'run-of-the-mill' cheesecake. You just have to try it! Trust me, you'll love it!

By EC

Recipe Summary

prep:

15 mins

total:

3 hrs 15 mins

additional:

3 hrs

Servings:

Yield:

1 9-inch cheesecake

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

1 (8 ounce) package cream cheese, softened to room temperature
2 cups powdered sugar
1 envelope unflavored gelatin (such as Knox®)
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can cherry pie filling (optional)

Directions

Step 1

Combine cream cheese and powdered sugar in a large bowl; beat with an electric mixer until smooth. Add gelatin and beat until incorporated. Mix in whipped topping until smooth. Spread batter in prepared crust, leaving some room at the top. Spread cherry pie filling over cream cheese mixture.

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Step 2

Place in the refrigerator until firm, 3 to 4 hours.

Cook's Notes:

If you use reduced-fat cream cheese, it will take longer to set. Refrigerate 1 extra hour before serving.

There will be a little leftover batter if you use fruit topping. This is for the chef to enjoy!

Any canned fruit filling will work.

Nutrition Facts

Per Serving:

427 calories; 17.6 g total fat; 25 mg cholesterol; 215 mg sodium. 62.8 g carbohydrates; 3.5 g protein; Full Nutrition

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