Easy No-Bake Cheesecake
I love this cheesecake! I'm not a fan of baked cheesecakes, so my aunt gave me this recipe for a no-bake cheesecake. It's so easy and delicious!
I love this cheesecake! I'm not a fan of baked cheesecakes, so my aunt gave me this recipe for a no-bake cheesecake. It's so easy and delicious!
- Carbohydrate 47.2385102757104 g
- Cholesterol 145.605653866072 mg
- Fat 73.5966986902968 g
- Fiber 0 g
- Protein 3.83521312768757 g
- Saturated Fat 40.6674328114406 g
- Serving Size 1 1 Serving (191g)
- Sodium 662.358662605696 mg
- Sugar 47.2385102757104 g
- Trans Fat 4.81307549295265 g
- Calories 851 calories
Step-by-step
- Mix package of Jell-o with boiling water.
- Put in fridge to cool until like egg whites.
- Add cool whip.
- Cream the cream cheese, icing sugar and vanilla together.
- Mix jell-o mixture and half of cream cheese mixture well.
- Add other half.
- Chill several hours.
- Combine crust ingredients.
- Press firmly onto bottom and sides of 9 inch pie plate.
- Bake at 300 degrees for 12-15 minutes.
- (Baking the crust is optional.)
- Let cool if baked.
- Put filling into prepared crust and keep chilled until ready to serve.
A dense, velvety filling resting inside a crisp, buttery crumb crust offers a distinct textural contrast that relies entirely on physical setting agents rather than thermal coagulation. Achieving success with unbaked dairy desserts requires careful management of temperatures, especially when combining warm gelatin solutions with chilled fats.
- Dissolve the gelatin powder completely in boiling water, then chill it until it reaches the consistency of raw egg whites before incorporating the whipped topping; failing to cool the gelatin sufficiently will melt the emulsion and ruin the final set.
- Soften the 8 ounces of cream cheese to room temperature (around 68 degrees Fahrenheit) before beating it with the icing sugar and vanilla to prevent lump formation.
- Substitute dairy-free cream cheese and a plant-based whipped topping successfully while maintaining the standard structural ratios, provided the fat content of the substitutes remains comparable to the dairy originals.
- Press the graham crumb and melted margarine mixture firmly into a 9-inch pie plate using the flat bottom of a measuring cup to ensure the crust holds its shape during slicing.
Thorough chilling for at least four hours ensures the gelatin network fully stabilizes the filling. Proper refrigeration guarantees clean slices without altering the density of the crumb base.
