Thursday, February 9, 2012

No Bake Cheesecake

Not sure I've met anyone who doesn't like cheesecake. This recipe is a crowd pleaser--it's not too fluffy, not to thick, with just the right amount of sweetness.

This dessert is for 2 pies or it can go into a 9x13 pan--I go with the pan because it's easier. You can use any topping you like such as canned pie filling. Our preference is huckleberry topping, so I mix up strawberry danish dessert and add the huckleberries.

No Bake Cheesecake
1 1/2 cups graham cracker crumbs
3 Tbsp sugar
6 Tbsp melted butter

8 oz softened cream cheese
8 oz sour cream
1/3 cup sugar
2 tsp vanilla
8 oz cool whip

1 box strawberry Danish Dessert mix
1 cup fruit

In a 9 x 13 pan, add graham cracker crumbs, sugar, and melted butter. Stir together with a fork until combined. Lightly press into bottom of pan.

With a hand mixer, whip cream cheese in a bowl until smooth. Add other ingredients one at a time in order given and mix well. Pour mixture over the crust. Refrigerate for 3-4 hours.

For fruit topping, use either pie filling, or make danish dessert according to directions on box (AKA, you add water to the packet and bring to a boil--that's it!). The directions give several options for consistency. I did it halfway between fruit sauce and pie filling, so it would set up a bit rather than run down the edges of pieces when cut.

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