Well I took the Jello no-bake and made it with Parkay just as MuleLars described. I had a round Tupperware container that I was using to store some spices in that I put the pan in when I set it in the water to cool. Didn't have to worry about water getting in, or about keeping it shaded since we only saw the sun for a couple of hours the whole week. The cheesecake was a huge hit. It will definitely be on the menu on all future trips.

Pat 

Thanks for the replies everyone. I have a group of seven or eight going to the Q in mid June and the no-bake cheesecake is definitely going along.

Pat  

Jello no-bakes for us, as well. We mix the crust in the pan with squeeze parkay. Works great. After you put the filling in, if you put a lid on your pan and find shallow water (that won't swamp your cheesecake  ) and put a rock on the lid and let it sit in the water - that gets it set up well   But either way, make sure it's in the shade  

We just purchase the Jello no-bake cheesecake mixes from the baking isle at any grocery store.  Pour crust mix and some oil or squeeze margerine in a pan as others have indicated.  Mix the filling in a bowl with not as much water as they call for, and let it sit for a bit in the shade wrapped in a wet towel.  It doesn't fully set, but it's delicious.

I ordered quite a few items last year online from Packit-Gourmet.  One of the ones we really liked was their California Strawberry Cheesecake.  From my notes it was one serving in the package, but I divided it into two and made it in our cups and then topped it with some Trader Joe's Freeze-dried strawberries that I had rehydrated.  It was really good!  Had a real cheesecake flavor and set up nicely.  It was the kind that you sprinkled the topping over the top; as I remember the topping had sort of a gingerbread flavor.

We are definitely going to get it again, probably two packets.     Although my journal says the divided serving was enough for dessert after a meal.

For group trips we'd make it in a pan as per the directions. Set the pan on a wet towel in the shade. If you don't butter the graham cracker crust it gets mushy like IC mentioned. I've used parkay and the spray butter but never measured. If you use a pan be sure to save some to sprinkle on top for presentation. Oh, and always take the last piece. That way you get all the crumbs. We use to draw straws for it.

On solos or with my wife. I shake the mix and (milk powder) up in a bag and pour the buttered crumbs on top. Eat out of the bag. Never mix it together until it's on my spoon.

Layered with instant chocolate pudding is reeealy excellent too!

I've done it both ways, but it's quicker & easier to just mix it all together. It tastes the same either way.

The version I use (Backpackers Pantry) calls for the graham cracker (or whatever) to be sprinkled on top (no butter, etc required).

dd

We've made ours in a fry pan for using as the pie plate.  Mix the crust crumbs with some kind of melted shortening (any you suggested will work) in a bowl.  Spread crust mixture into the fry pan and press down with the edge of a soup bowl or bottom of a coffee cup or the bottom of a nalgene bottle.  Mix the cheesecake filling and pour in on top of the crust.  It will firm up unless it is really hot outside.
When it is a very warm day we have alternatively made the cheesecake in separate, individual bowls so we didn't have to try to serve it too runny.  The crumbs could go on the top or the bottom.  I wouldn't mix them into the filling unless you do it just before serving...they will get very mushy, like cereal that has stood too long in the milk.

I had never tried the no-bake before, but after reading some of the posts in the What's your all time favorite meal thread I gave it a try. I really like it, but I have some questions about how folks on here prepare it in canoe country.

Do you make the crust per the instructions and spread the filling on top like it says on the box? If so do you use butter, margerine, ghee, squeeze Parkay or something else? Or do you just dump the loose crust mix in whatever container you're using and add the filling on top of it? Or mix the filling and dump the crust mix on top? Or mix the filling and crust mix together and eat it that way?  

I'm leaning toward just mixing it all together, but am curious what some of you who have been making it for a while are doing.

Pat