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



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 facts

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.