It's-a-snap cheesecake (no-bake)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatine | |
| ½ | cup | Sugar |
| 1 | cup | Boiling water |
| 2 | packs | (8 oz ea) cream cheese, softened |
| 1 | teaspoon | Vanilla (opt) |
| 1 | 9-inch graham cracker crust | |
Directions
In a large bowl, mix the unflavored gelatine and sugar; add boiling water and stir until gelatine is completely dissolved. With electric mixer, beat in cream cheese and vanilla until smooth. Pour into prepared crust; chill until firm, about 2 hours. Top, if desired, with fresh or canned fruit.
Variations:
Marbled Cheesecake: Before chilling, marble in ⅓ cup chocolate fudge, butterscotch, or your favorite flavor ice cream topping.
Lemon or Almond Cheesecake: Substitute ½ to ¾ tsp lemon or almond extract for vanilla extract.
Fruit 'n' Creamy Cheesecake: Chill cheesecake for 10 minutes, then swirl in ⅓ cup strawberry or raspberry preserves.
Sunshine Cheesecake: Substitute ½ tsp orange extract for vanilla extract and add 1 tsp grated orange rind.
Recipe From 'Best Recipes From the Backs of Boxes, Bottles, Cans, and Jars' 1979. Originally published by the Knox Gelatine people.