I made this again, using 2 purchased graham crusts…..the filling went to about 3/4 full in each crust, leaving room for the pie filling put on after chilling time. I took the label off the plastic part of the pie plate, turned it over, used it as a cover while chilling the cheesecakes. I put the timer on for mixing the cream cheese/vanilla/powd. sugar……then timed again when mixing in the sour cream/whip cream….then last 30 seconds put mixer on high. The fam said it’s absolutely the best ever easy cheesecake……….even my autistic son who doesn’t eat much in way of sweets, loved it as it is not overly-sweet. Great recipe. I think my dessert life is now complete!
I don’t count calories with dessert. When I have dessert, I want it to be just like this one — smooth and velvety, luxuriously creamy, sweet and just a bit tangy, and a perfect proportion of crust. And since I don’t indulge often, the pieces are big and worth the wait. Looks like a holiday worthy recipe that is much more simple to prepare to cut down on the food workload during these times. My husband and I feel the same way about dessert! We would much rather have the full fat and delicious version then go through all the effort to save calories!
No bake cheesecake is a dessert staple at our house .. This looks to be the perfect blend of ingredients for the perfect amount of creamy cheesy goodness!! To celebrate the fact that my missionary is landing in Armenia within the next hour or so (yes I am tracking his flight on-line ) I think I will make this to occupy my mind … And to give us something to celebrate with tonight after 2 football games and a soccer game.
Here is an amazing no-bake cheesecake that is extremely simple and is smooth and velvety, luxuriously creamy, sweet and just a bit tangy, and a perfect crust... the perfect proportions of all the necessary components.
Get the full recipe and instructions here >> The Best No-Bake Cheesecake @ melskitchencafe.com