No-Bake Cheesecake
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
Directions
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No-bake graham cracker crust: stir together the graham cracker crumbs, sugar and melted butter; press firmly into a 9x13 inch pan; set aside.
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.
If wanting to use Cool Whip, gently fold in 16 oz. Cool Whip into the cream cheese mixture with a spatula.
OR
If wanting to use heavy whipping cream, add 2 c. heavy whipping cream to the cream cheese mixture; beat on high speed for 2-3 minutes until thickened and air is incorporated, scraping down the sides of the bowl as needed.
*Only do this if you have a stand mixer. If you don't, beat the heavy cream until stiff peaks form and then gently fold into the cheesecake mixture with a rubber spatula.
Gently spread the mixture over the graham cracker crust. Cover; chill in the refrigerator for at least 4 hours until set. Chilling overnight is best.
Serve with desired cheesecake toppings.
15 servings.
This dessert will keep covered in the refrigerator for 5 days.