Description
This no-bake strawberry cheesecake is a delightful and creamy dessert that combines the sweet flavors of strawberry Jello and daiquiri mix with a smooth cream cheese filling on a crunchy graham cracker crust. Perfect for warm weather or when you want a hassle-free treat, this recipe requires no baking and sets overnight in the fridge for a refreshing finish.
Ingredients
Scale
Filling
- 1 (3-oz) package strawberry Jello
- 1 cup boiling water
- ¼ cup frozen strawberry daiquiri mix, thawed
- 1 (8-oz) package cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1 (12-oz) can evaporated milk, chilled
Crust
- 3 cups graham cracker crumbs
- 5 Tbsp powdered sugar
- 12 Tbsp butter, melted
Instructions
- Dissolve Jello: In a bowl, dissolve the strawberry Jello completely in 1 cup of boiling water. Stir in the thawed strawberry daiquiri mix thoroughly, then set aside and allow the mixture to cool to room temperature.
- Prepare cream cheese mixture: Using a handheld mixer, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. Slowly add the cooled Jello mixture to the cream cheese blend and mix well to combine.
- Whip evaporated milk: In a separate chilled bowl, whip the evaporated milk with an electric mixer until it becomes light, fluffy, and slightly thickened. Gently fold the whipped evaporated milk into the Jello and cream cheese mixture to maintain the airy texture.
- Make the crust: In another bowl, combine graham cracker crumbs and powdered sugar. Pour in the melted butter and mix until all crumbs are evenly coated. Press the mixture firmly into the bottom of a 9″x13″ dish to form a solid crust layer.
- Assemble and chill: Pour the creamy strawberry cheesecake filling over the prepared crust, smoothing the top evenly. Cover the dish and refrigerate for at least 8 hours or overnight to allow the cheesecake to set properly before serving.
Notes
- Ensure the evaporated milk is well chilled before whipping for best volume and texture.
- If strawberry daiquiri mix isn’t available, you can substitute with strawberry syrup or fresh strawberry puree for similar flavor.
- Press the crust firmly to prevent it from falling apart when serving.
- This cheesecake is best served chilled and can be stored covered in the fridge for up to 3 days.
- Use a non-stick spray or parchment paper for easier removal if desired.
