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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. 12 oz Evaporated Milk (Chilled) 8 oz Cream Cheese (room remperature; full fat) 3 oz Instant gelatin mix (lime recommended) 1 cup Sugar (Granulated) 1 tsp Vanilla extract 14 oz Graham cracker crumbs 1.25 cups Butter 1 cup Water |
Nutrition Facts Serving Size 3" x 3" Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. |
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.
Melt the butter and combine with graham cracker crumbs.
Using a spoon or firm spatula, evenly press the graham crackers onto the bottom and sides of an non-greased pan.
Thicker corners strengthen the crust, making removal from the pan easier.
Save about 1/2 ounce of the crumbs to sprinkle on top of the cheesecake.
Place the crust in the refrigerator to set.
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.
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)
Ingredients
Directions
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.
Melt the butter and combine with graham cracker crumbs.
Using a spoon or firm spatula, evenly press the graham crackers onto the bottom and sides of an non-greased pan.
Thicker corners strengthen the crust, making removal from the pan easier.
Save about 1/2 ounce of the crumbs to sprinkle on top of the cheesecake.
Place the crust in the refrigerator to set.
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.
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)