Description

This is a delicious and easy dessert to make. The hardest part is the time that it takes to chill in the fridge. Serve it with your favorite toppings.

Ingredients

• Graham Cracker Crust:
• 1/2 c. butter, melted
• 1/4 c. granulated sugar
• 2 c. graham cracker crumbs, finely crushed
• No-bake Cheesecake Filling:
• 3 - 8 oz. packages full-fat cream cheese, (like the Philadephia brand) at room temperature
• 1 1/2 c. powdered sugar
• 1 T. lemon juice
• 1 t. vanilla extract
• 1/4 c. sour cream, optional (for a more baked cheesecake flavor)
• 16 oz. Cool Whip or 2 c. heavy whipping cream*
• Optional toppings for serving, chocolate sauce, cherry pie filling, fresh strawberry compote, caramel sauce, whipped cream, Reddi Wip

Steps

1. No-bake graham cracker crust: stir together the graham cracker crumbs, sugar and melted butter; press firmly into a 9x13 inch pan; set aside.
2. Add the cream cheese, powdered sugar, vanilla, lemon juice and sour cream to the bowl of a stand mixer; beat on medium speed for 1-2 minutes until smooth and combined, scraping down the sides with a spatula, as needed.
3. If wanting to use Cool Whip, gently fold in 16 oz. Cool Whip into the cream cheese mixture with a spatula.