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Cha - Cha - Cha - Cheesecake!

Do you find baking traditional cheesecakes intimidating? No-bake recipes are much simpler, and still taste great. Strawberries are hitting the grocery stores now. Buying fresh ones can be a real bargain, so give this week's recipe a try.

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Strawberry No-Bake Cheesecake

This lovely cheesecake requires no baking -- as if it needed anything else to recommend it.

  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted

  • 2 cups fresh, sliced strawberries, divided
  • 1 tablespoon sugar
  • 1 envelope unflavored gelatin
  • 1/4 cup water
  • 2 8-ounce packages cream cheese
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk
  • 1 tablespoon fresh lemon juice
  • 2 cups frozen whipped topping, thawed
  • Additional perfect strawberries for garnish
  • Preheat oven to 325°F.
  • Combine the graham cracker crumbs, sugar and butter, and press firmly into bottom of a 9-inch springform pan.
  • Bake 10 minutes, remove and allow to cool completely.
  • Sprinkle the sugar over 1 cup of the strawberries in a small bowl.
  • Cover and let stand at room temperature for at least 30 minutes, stirring occasionally.
  • Meanwhile, sprinkle the gelatin over the water in a very small saucepan.
  • Let it stand for 1 minute, then cook on low heat for 3 minutes, stirring constantly, or until gelatin is completely dissolved.
  • Set aside and allow to cool.
  • In a blender, purée the remaining 1 cup strawberries.
  • Stir purée into the cooled gelatin.
  • In the large bowl of an electric mixer, beat the cream cheese until smooth.
  • Add the Eagle Brand milk and lemon juice, mixing well.
  • Stir in strawberry/gelatin mixture.
  • Fold in the whipped topping and sliced strawberries.
  • Pour batter into cooled crust.
  • Garnish with additional sliced or whole strawberries.
  • Chill for at least 3 hours before serving.

The serving dishes in our photograph are Fiesta dinnerware.

Kitchen tools you'll need: Electric Mixer, Mixing Bowls, Saucepan, Springform Pans

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