A creamy no-bake cheesecake without heavy cream? You betcha!!!
When I grew up, a frozen Sara Lee cheesecake was cause for celebration. And then this recipe surfaced from wherever it is recipes come from . . . and then disappear to . . . (maybe with disappearing socks from the dryer, I just don't know.) Don't limit yourself to a "pie." You can also pour it in a 9 x 13-inch pan for cheesecake squares or, if you have molds, individual cheese cakes. You can also use a spring-form pan. In the summer, I place fresh berries in concentric circles on the top.
- 1 9-inch graham cracker crust
- 3 large packages cream cheese at room temperature (don't use a cheap brand)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1/4 cup milk
- 2 packages Dream Whip*
Prepare your crust according to directions. If purchasing a prepared crust, be sure to get one that is "deep dish."
Beat together the cream cheese, sugar, vanilla and milk. Mixture will be thick. Spread by spoonfuls all over the crust then smooth out. Do not attempt to "dump" it all into crust as it will pull up the crust as you try to spread it.
Prepare Dream Whip according to package directions. Spread over the cheese filling. Sprinkle with additional graham-cracker crumbs.
Refrigerate until firm. If using fresh berries, be sure they are dry. Can also be served with cherry or blueberry pie filling. For Christmas, place holly around the serving plate with some fresh cranberries.
*Dream Whip can be difficult to find. It is light and low in calories. Feel free to whip up regular whipped cream with a bit of confectioner's sugar (about one tablespoon or so) or you could use Cool Whip.
*Dream Whip can be difficult to find. It is light and low in calories. Feel free to whip up regular whipped cream with a bit of confectioner's sugar (about one tablespoon or so) or you could use Cool Whip.