You know what we love? Delicious no-bake desserts that we can make all summer long without overheating our kitchens and giving ourselves heat stroke. Seriously, baking anything when it’s hot out is a recipe for disaster, but it’s always sad when we get a hankering for something and then have to curb that craving because it’s too much of a hassle to make…which brings us to today’s recipe: no-bake strawberry cheesecake!!
To avoid having a mixture full of eggs that needs to bake (and then cool) in the oven, we use frozen whipped topping and gelatin as the thickening agents in this fruity cake. You start with a typical graham cracker crust – we prefer ours on the thicker side with this recipe – then you prep your gelatin by dissolving it in warm water. Purée your strawberries along with the gelatin blend, which will add stability to your tall cheesecake, and then mix everything together with your cream cheese mixture. This makes one, heaping cheesecake, or you could make two to three smaller cakes…but really, there’s no way you can go wrong here.
What we love about this lofty dessert is how impressive it is (in taste and appearance), without being too heavy. With some cheesecakes that are super rich, you take a couple bites and then feel like you can’t move. For better or for worse, that’s not the case here and you can just keep digging into this tasty confection! For a tasty dessert that looks just as lovely, this is the perfect option to keep in your back pocket all summer long.
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