Jello No Bake Strawberry Cheesecake


Strawberry Cheesecake

It’s been a long time since I’ve been able to enjoy Jello No Bake Strawberry Cheesecake. In fact, it has been nearly 10 years. In that time, the delicious dessert has become an increasingly rare delicacy for me. The reason is because of my food allergies and sensitivities. For one thing, I’m gluten-free which means no wheat flour or other ingredients made from it either – including cake mix – can be used in this recipe, as they are usually found in many strawberry cheesecake recipes. And because of my egg allergy, I had to make a vegan version using agar instead of eggs and dairy products like cream cheese or sour cream.”

“I have tried several different variations on the recipe, but this is my favorite. It’s light and fluffy, with a subtle sweetness from the strawberries. Plus, it’s really easy to make – no baking required!”

Ingredients

Strawberry Cheesecake
  • 1 cup strawberry puree (or 2 cups diced fresh strawberries)
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 1/2 cups non-dairy whipped topping (such as So Delicious CocoWhip)

Instructions

Strawberry Cheesecake

1. In a medium saucepan, combine the strawberry puree, sugar, cornstarch, vanilla extract, and salt. Cook over medium heat, stirring constantly until the mixture thickens and boils.

2. Remove from heat and let cool slightly.

3. Fold in the non-dairy whipped topping until well combined.

4. Pour mixture into an 8×8 inch baking dish or pie plate. Freeze for several hours, or until solid.

5. Cut into squares and serve. Enjoy!

Second Recipe

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted
  • 1 (8 ounces) package cream cheese, softened
  • 1/4 cup sugar
  • 1 (8 ounces) container Cool Whip, thawed
  • 1 (21 ounces) can strawberry pie filling

Directions:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool on a wire rack.  In a medium bowl, combine cream cheese and 1/4 cup sugar. Beat until smooth. Fold in Cool Whip. Spread cream cheese mixture on cooled crust. Top with pie filling, and chill overnight before serving.

Notes

If you can’t get hold of a 9-inch tin, just used a normal cake tin! It’s good enough for me but if I’m making it to impress someone then the 9 inches is needed.

For the fresh strawberries; I buy them when they’re in season and slice them myself rather than buying pre-sliced ones (not that pre-sliced ones aren’t good!) because there is nothing worse than soggy strawberry pieces in your cheesecake

Conclusion

Jello No Bake Strawberry Cheesecake has a creamy and rich texture with the perfect balance of sweet strawberry flavor. The best part is that it’s made without an oven or baking dish, making it easy to prepare on those hot summer days when you don’t want anything too heavy.  It will be ready in less than 15 minutes! I hope you enjoy this recipe as much as my family does!

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