I have made this recipe using different flavors of jello to go with same flavored fruit; raspberry jello topped with fresh raspberries, etc. This recipe is quick and easy and pretty much fool proof. My family loves it!! I do cut back the sugar by 1/4 cup though as its a bit sweet.
This recipe was easy to make and it looked great! I used a regular 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.
NO BAKE STRAWBERRY CHEESECAKE
30 Graham Crackers
5 tbsp melted Butter
2 tbsp Sugar
16 oz softened Cream Cheese
2 tbsp Sugar
1 lb Strawberries
16 ounce Heavy Whipping Cream
5 Strawberries, sliced
Additional Whipped Topping
Crush graham crackers if food processor.
Add melted butter and sugar and pulse to incorporate.
Press mixture into bottom an partially up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.
In a large bowl, beat cream cheese and sugar until creamy.
Whip heavy cream until stiff peaks form.
Fold cream cheese mixture into whipped cream.
Puree strawberries in food processor.
Fold strawberry puree into mixture until fully blended.
Spread evenly into crust.
Freeze for 2 hours.
Allow to thaw 30 minutes before serving.
Garnish with sliced strawberries and additional whipped topping if desired.