I had it for the first time last week and I liked it enough to want to
try making it. I only know the lady made it from scratch (not a mix
or Jello), used real whipped cream and it was firm. Most of the
recipes I've seen so far that are made with whipped cream don't call
for gelatin, so my question is: Does a no bake cheesecake made with
whipped cream and cream cheese become firm or should I try the one I
found that called for whipped cream, cream cheese and unflavored
gelatin? Thanks!

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Forget the health food. I need all the preservatives I can get.