Recipe By mamasguardianangel
Published Jun 19th
No Bake Strawberry Cheesecake
Prep 30m Cook - Additional 3h 30m Ready In 4h
Servings 1 cheesecake Calories 324.2

Light and fluffy no bake cheesecake with a strawberry surprise taste.

Recipe Ingredients

  • 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
  • 1 cup boiling water
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 (5 ounce) can cold evaporated milk
  • 1 (9 inch) prepared graham cracker crust

Cooking Directions

  1. 1 Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
  2. 2 Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
  3. 3 Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
  4. 4 Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.

Nutrition Facts

  • Calories 324.2
  • Carbohydrate 44.9 g
  • Cholesterol 28.7 mg
  • Fat 14.8 g
  • Fiber 0.4 g
  • Protein 4.4 g
  • Saturated Fat 6.8 g
  • Sodium 252.7 mg
  • Sugar 37.9 g

Chef's Notes

The original recipe said to stir the evaporated milk until it formed thick peaks. Mine never formed any peaks, so I finally stopped mixing and continued with the recipe. It worked just fine.


  1. Just popped this into the fridge. I found this as a variation of classic gelatin no-bake cheesecake using a packet of unflavored gelatin (yes this goes back a long ways!) So, kudos for a quick, easy pantry ready ice box dessert. The recipe is fundamentally the same proportions to the one I already had except - Read more ...
  2. Mine turned out great even though I kind of winged the recipe. My evaporated milk wasn't cold and I mixed in the gelatin when it was warm (not hot) and it turned out fine. I made it with a graham cracker crust and my family of four ate the entire thing in one sitting. I - Read more ...
  3. I used lime jello and 1 c Greek lime yogurt in place of the evaporated milk. Worked great. This pie was totally gone within an hour. Perfect cheesecake for us. Thank you
  4. 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, - Read more ...
  5. My mom has been making this cheesecake for years but uses lemon jello instead of strawberry and it is delicious.
  6. This recipe was easy to make and it looked great! I used a regualr 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 - Read more ...
  7. Quick and easy recipe. Tasted more like a strawberry pie than cheesecake but it was very good.
  8. Thanks! This was easy to make and pretty cheap. I reduced the filling by 25% and it fit my pie crust perfectly. I used splenda instead of sugar and fat free evaporated milk.
  9. It takes a lot longer than 20 minutes for the gelatin to thicken, so plan accordingly. I would have liked a little more cheesecake flavor, but I did use reduced-fat cream cheese, that was the only deviation from the recipe. The strawberry flavor comes through well, and that flavor is the more prominent. As I - Read more ...