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.
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.
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.
Looks so yummy!
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