Not your traditional cheesecake. This no bake cheesecake is light and fluffy; flavored by your favorite gelatin. Complete preparation, including the chilling and setting, is about 12 to 16 hours.
No Bake Cheesecake
Ingredients
Instructions
Preparation
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Chill the evaporated milk, mixing bowl and beaters in a refrigerator for a minimum of 8 hours.
These items being very cold is essential to getting good loft in the cheesecake.
Crust
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Melt the butter and combine with graham cracker crumbs.
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Using a spoon or firm spatula, evenly press the graham crackers onto the bottom and sides of an non-greased pan.
Save about 1/2 ounce of the crumbs to sprinkle on top of the cheesecake. Thicker corners strengthen the crust, making removal from the pan easier. -
Place the crust in the refrigerator to set.
Filling
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Heat the water to a boil, then add the instant gelatin. Stir until dissolved. Set aside to allow cooling.
The gelatin mix needs to be about room temperature. -
In a bowl (not the chilled bowl and beaters), beat sugar, cream cheese and vanilla until smooth with no grit (Typically 5-10 minutes). Set aside.
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Pour the cold evaporated milk into the chilled bowl and beat on high with the chilled beaters until soft peaks form.
The milk will nearly double in volume. -
Mix the gelatin and cream cheese into the evaporated milk on low speed.
It helps to alternative between portions of each as they are mixed in. -
Pour the mixture into the prepared crust and sprinkle the remaining graham cracker crumbs on top.
Return to the refrigerator until firm. (Typically 4-6 hours)
