This delicious and easy cheesecake requires no baking and is perfect for last-minute sweet tooths!

For the Crust

• 1 cup graham cracker crumbs or Nilla Wafers
• 3 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted

For the Filling

• 2 cups fresh, sliced strawberries
• 1 tablespoon granulated sugar
• 1 envelope unflavored gelatin powder
• 1/4 cup water
• Two 8-ounce packages cream cheese
• One 14-ounce can Sweetened Condensed Milk
• 2 tablespoons fresh lemon juice
• 2 cups Cool Whip or frozen whipped topping, thawed

Preheat the oven to 325°F. Combine the graham cracker crumbs or Nilla wafers, sugar and butter in the bowl of a food processor and process until fine crumbs form and the mixture is combined. Press the crust mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.

In a mixing bowl, sprinkle the sugar over 1 cup of the strawberries. Cover and let stand at room temperature for at 15 minutes, stirring occasionally.

Meanwhile, sprinkle the gelatin over the water in a small saucepan. Let it stand for 1 minute, then cook on low heat for 3 minutes, stirring constantly, or until the gelatin is completely dissolved. Set aside and allow to cool.

In the food processor or blender, purée the remaining 1 cup of strawberries. Stir the strawberry purée into the cooled gelatin.

In the bowl of an electric mixer, beat the cream cheese until smooth. Add the sweetened condensed milk and lemon juice, mixing well. Stir in the strawberry/gelatin mixture. Fold in the whipped topping and sliced strawberries.

Pour the batter into the cooled crust. Garnish with additional sliced or whole strawberries. Chill for at least 3 hours before serving.

Serves 8