August 19, 2013
No-Bake Cheesecake
If you don't have an oven--don't fret. You can still eat great and dazzle your family with scrumptious desserts, like this no-bake cheesecake.
You can't go wrong with a classic. This is another one of grannies "oldies but goodies" recipes and is definitely a lighter and fluffier cake--a magnificent addition to a heavy meal.
No-Bake Cheesecake
Ingredients
For the crust:
For the filling:
Directions
For the crust:
For the filling:
Optional: Top wit cherries, strawberries, pie filling, pineapple, or whipped cream
For the crust:
- 1 1/4 cups graham cracker crumbs
- 1 stick salted butter
- 1/4 cup granulated sugar
- Optional: 1-2 tsp cinnamon
For the filling:
- 1 8-oz package cream cheese
- 1 cup granulated
- 1 cup water
- 1 3-oz package lemon jello
- 1 package unflavored gelatin
- 2 Tbls cold water
- 1 can condensed milk
Directions
For the crust:
- Melt the stick of butter and mix it with the sugar and 1 cup of the graham cracker crumbs. Reserve 1/4 cup of the graham cracker crumbs to sprinkle on top of the cheesecake.
- Squish crumb mixture into the bottom of a 9 x 13 inch rectangular pan.
For the filling:
- Boil 1 cup water and add the lemon jello to the hot water. Stir until the jello is completely dissolved in the water and remove from heat.
- Add the unflavored gelatin to the lemon jello/water mixture. Set aside.
- Mix the cream cheese and sugar together and stir until combined. Slowly add the jello mixture and scrape the bowl after each addition.
- Beat the condensed milk and until there are soft peaks, then add the jello/cream cheese mixture to the beaten milk.
- Pour the filling onto the graham cracker crust and smooth the top. Sprinkle the remaining 1/4 cup of graham cracker crumbs onto the cheesecake and chill 2-4 hours or overnight.
Optional: Top wit cherries, strawberries, pie filling, pineapple, or whipped cream
Other recipes:
The Breakfast Pizza
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