Last week I shared my baked cheesecake recipe. When you are in a hurry or your house is hot this no bake cheesecake is a great alternative.
INGREDIENTS for Cheesecake crust:
2 Cups Graham Cracker Crumbs (about 22 squares)
3 Tablespoons Sugar
4 ½ Tablespoons melted Butter or Margarine
INGREDIENTS for Cheesecake filling:
24 oz Cream Cheese (3 packages)
1 Tub Whip Cream (8 oz)
1 can sweetened condensed milk (14 oz)
2 Tablepoon lemon juice (optional)
INGREDIENTS for Cheesecake topping:
2 ½ Quarts Strawberries
1 Cup Sugar
2 Tablespoons Cornstarch
1 Cup Boiling Water
1 (3 oz) package of Strawberry flavored Gelatin (Jell-o)
Crush your graham crackers. Crushing graham crackers can be really easy with this simple tip. Place graham crackers in a Ziploc bag and crush with a rolling pin. I always use my pastry pin which I love! In a bowl, mix together graham cracker crumbs, sugar and butter. Press into the bottom of a 13×9 pan.Bake for 10 minutes at 350º. Let cool.
Soften cream cheese. Use a hand mixer and mix softened cream cheese until smooth. Add sweetened condensed milk until creamy. Add lemon juice (optional). Stir in whip cream and mix until fluffy. Pour mixture into prepared crust and refrigerate for 2 hours until set.
To make the gelatin berry topping. In a saucepan, mix together sugar and corn starch, until well blended. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature. Pour gelatin mixture over strawberries until well covered and beautiful. Refrigerate for 2 hours or until set.
This recipe could also be topped with raspberries, cherries or blueberries.