Chantelle's Kitchen,  Desserts,  Recipes

No Bake Cheesecake Recipe

Recipe by Chantelle Fehr

Ingredients:

Crust:

For a large round deep dish pie plate:

  • 1 ½ cups Graham Cracker Crumbs
  • ¼ cup Sugar
  • ¼ cup Melted Butter

For a 9×13 pan:

  • 2 1/2 cups Graham Cracker Crumbs
  • 1/2 cup Sugar
  • 1/2 cup Melted Butter

Filling:

(Use same amount for either of the above dishes. A 9×13 will just be a bit thinner, but just as delicious)

  • 2 cups Heavy Cream (whipping cream)
  • 1/2 cup Sugar
  • 1 tsp. Vanilla
  • 2 8oz. packages of Cream Cheese, room temperature

Topping:

  • 2-3 cups of your favorite canned pie filling or your favorite fruit compote

Directions:

  1. Mix together graham crumbs and sugar, add melted butter and mix well.
  2. Press the graham cracker mixture evenly into the bottom of your pan. Set aside.
  3. With your mixer, whisk on high your cream, sugar, and vanilla until stiff peaks begin to form. Add in your cream cheese and continue to mix on medium-high until it is smooth and creamy.
  4. Place your filling gently on top of your graham cracker crust using a spatula to gently spread it. Being careful not to move the graham crackers around.  
  5. Optional: place your pie filling on top and spread evenly to coat. Then place in the fridge to chill for 90 mins. Or if you’re like me and prefer to leave the topping to the side until serving, refrigerate the cheesecake plain for 90 mins.  
  6. Slice, top with your favorite topping if you haven’t already, or eat it plain. Enjoy!

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