A light and fluffy recipe for delicious strawberry mousse cheesecake, great served with fresh strawberries and whipped cream.
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Preheat oven to 350 degrees F. Have ready a 9 inch spring form pan.
Combine crust ingredients and press into the bottom of springform pan. Bake for 10 minutes. remove from oven and let cool.
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 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. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 4 hours.