Thanks! This was easy to make and pretty cheap. I reduced the filling by 25% and it fit my pie crust perfectly. I used splenda instead of sugar and fat free evaporated milk.
I have made this recipe using different flavors of jello to go with same flavored fruit; raspberry jello topped with fresh raspberries, etc. This recipe is quick and easy and pretty much fool proof. My family loves it!! I do cut back the sugar by 1/4 cup though as its a bit sweet.
I used lime jello and 1 c Greek lime yogurt in place of the evaporated milk. Worked great. This pie was totally gone within an hour. Perfect cheesecake for us. Thank you
My mom has been making this cheesecake for years, but uses lemon jello instead of strawberry and it is delicious.
This recipe is simple and DELICIOUS I used this to make cheesecake bites for my cousins birthday and they were gone before I knew it!! I don’t even like cheesecake but I LOVE this recipe. Lol
1 (3 ounce) package strawberry-flavored gelatin
1 cup boiling water
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 (5 ounce) can cold evaporated milk
1 (9 inch) prepared graham cracker crust.
Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.
The original recipe said to stir the evaporated milk until it formed thick peaks. Mine never formed any peaks, so I finally stopped mixing and continued with the recipe. It worked just fine.