Creamy Chilled Cheesecake
Submitted by salimahill
A silky no-bake cheesecake on a buttery graham cracker crust, set with gelatin and lightened with whipped cream, topped with fresh strawberries. No oven required.
YIELD
1 cakePREP
10 minCOOK
20 minREADY
30 minNot every cheesecake needs to spend an hour in the oven and another hour cooling down. This one skips all of that.
A classic graham cracker crust gets pressed into a springform pan while cream cheese, sugar, milk, and lemon juice get beaten together until smooth. Dissolved gelatin gives it structure and folded whipped cream gives it that mousse-like lightness that melts on your tongue.
Chill until firm, pop the springform, and pile fresh strawberry halves on top. It’s cool, creamy, and effortless.
Pro Tips
- Soften the cream cheese completely before beating. Cold cream cheese leaves lumps that no amount of mixing will fix.
- Dissolve the gelatin fully over low heat before adding it. Any undissolved granules will show up as rubbery bits in the finished cake.
- Fold the whipped cream gently with a spatula, not a mixer. You want to keep all that air you just whipped in.
- Chill for at least 4 hours (overnight is even better) so the filling sets up firmly enough to slice cleanly.
Ingredients
Directions
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan.
Soften gelatin in water; stir over low heat untl dissolved.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Chill until slightly thickened; fold in whipped cream.
Pour over crust; chill until firm.
Top with strawberries before serving.
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