Cheesecake (No Bake)

Valerie Reeves

By
@Marin8

I've been making this dessert many, many years, and it is my family's favorite - by far! It may seem like a lot of steps, but is actually very easy and turns out exactly the same every time. Top it with your favorite flavor of canned pie filling, and it will be your family's favorite, too!


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Rating:

Comments:

Serves:

8

Prep:

1 Hr

Method:

No-Cook or Other

Ingredients

GRAHAM CRACKER CRUST:

1 1/2 c
graham crackers, crushed
1/3 c
sugar
6 Tbsp
butter (melted)
1/2 tsp
cinnamon (optional)
1/4 c
pecans (finely chopped - optional)

CHEESECAKE FILLING:

8 oz
cream cheese, softened
1/3 c
sugar
8 oz
sour cream
1 tsp
vanilla extract
8 oz
Cool Whip (standard size container)

Directions Step-By-Step

1
Graham Cracker Crust (9-inch):
Combine all ingredients in a bowl. Spray a pie pan with non-stick cooking spray. Spread crumb mixture on bottom and sides of pie pan (I prefer the glass ones). Chill crust in refrigerator until filling is prepared.
2
FILLING TIP: Do NOT use light or fat-free ingredients or your filling will be too watery and the pie will not hold together when sliced.
3
Beat cream cheese and sugar together until creamy. Scrape sides of bowl. Add sour cream and vanilla, and beat until creamy. Scrape sides of bowl. FOLD IN Cool Whip just until blended. Spoon filling into chilled graham cracker crust. Cover with plastic wrap and chill at least 4 hours before serving. Slice and top with your favorite fruit pie filling, or it is great all by itself!

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Collection: Cheesecake
Other Tags: Quick & Easy, For Kids