Strawberry Icebox Cheesecake

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INSTRUCTIONS

  1. Chill the bowl of a stand mixer and the whisk attachment in the freezer, along with the can of evaporated milk.

CRUST

  1. Spray a 9×13-inch baking dish with nonstick cooking spray.
  2. In a medium bowl, add graham crackers and sugar and mix together.
  3. Add melted butter and mix until all ingredients are fully incorporated (no dry spots).
  4. Press the crumbs firmly into the bottom of the prepared baking dish.
  5. Top the crust with a single layer of sliced strawberries. Set aside.

FILLING

  1. In a medium bowl cream together cream cheese and sugar with a hand mixer. Add vanilla and mix until well blended (2-3 minutes). Set aside.
  2. In a separate small bowl, add jello and boiling water. Mix until sugar dissolves. Add cold water and chill it in the refrigerator while you prepare the rest, but do not let the gelatin set.
  3. To a stand mixer, add the chilled bowl and whisk attachment. Add the evaporated milk and mix until peaks form. Add jello mixture and continue to whisk for 30 more seconds.
  4. Add cream cheese mixture and whisk for 30 more seconds.
  5. Pour mixture into the pan. Place in the refrigerator to chill overnight.
  6. When ready to serve, top with whipped cream.