Berry Smooth Cheesecake

Whipped cream folded into the cream cheese mixture gives this no bake strawberry cheesecake its light, airy texture.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
1 env. unflavored gelatin
¼ cup water
1 pkg. (8 oz.) brick cream cheese, softened
½ cup sugar
1 pkg. (10 oz.) frozen strawberries in syrup, thawed
½ cup milk
1 cup heavy whipping cream, whipped

Nutrition factsNutrition information

Recipe Tips

Heat oven to 325°F.

Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

Sprinkle gelatin over water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly; set aside.

Beat cream cheese and 1/2 cup sugar in large bowl with mixer until well blended.

Drain strawberries, reserving liquid; set strawberries aside for later use. Add reserved strawberry liquid to gelatin along with the milk; stir until well blended. Gradually add to cream cheese mixture, stirring until well blended. Refrigerate until slightly thickened. Gently stir in whipped cream and strawberries; pour over crust.

Refrigerate cheesecake several hours or until firm.