This strawberry cheesecake is a fun recipe to make during the strawberry season with plenty of fresh strawberries at hand! This cheesecake will be a cool, refreshing hit and does not need to be baked. It is light and airy as well.
You’ll need to chill a can of evaporated milk so you can whip it until it is stiff. Be sure to put it in the refrigerator for several hours ahead of when you want to mix up this strawberry cheesecake. I used sugar-free jello in this recipe, but you can use regular jello if you’d like.
Slice fresh strawberries and fold into the mixture before putting it in the pan, or just put them on top as a garnish – or do both. I got this recipe from my Aunt Iva, who liked to make it for her husband (my uncle), and I adapted it for strawberry season.
Refrigerate this strawberry cheesecake until ready to serve. It freezes well also.
- 1½ Tbsp. powdered sugar
- 1½ cups graham cracker crumbs
- 6 Tbsp. butter
- 1 box strawberry jello (3 oz) - sugar-free or regular
- 1 cup boiling water
- 1 can evaporated milk (chilled)
- 8 oz. cream cheese
- 1½ cups sugar
- ½ - 1 cup sliced strawberries
- Dissolve jello in water; chill, but do not jell
- Mix graham cracker crumbs, butter, and powdered sugar together
- Save ½ cup crumb mixture for topping
- Spread remaining crumb mixture in the bottom of a 13 x 9 in pan (or 9 x 9 Tupperware)
- Mix sugar and cream cheese together
- Whip chilled milk until STIFF.
- Fold milk into jello and cream cheese mixture
- Beat for 2 minutes
- Fold sliced strawberries into the mixture
- Pour into pan on top of the graham cracker crumbs
- Sprinkle with topping (optional)
- Freezes well also