Yummy! I love cheesecake, especially a cherry cheesecake, The cherries are 100% optional. You can go with other options, Fresh strawberries, canned blueberry pie filling, drizzles of chocolate or just a naked, bare cheesecake! Any option you choose is totally up to you! I chose cherry, Let's face it Cherry Cheesecake is my all time dessert, it's almost a sin how much I love cheesecake, not just cherry all different kinds of cheesecake, even though cherry tops my list!
So how do we make this cheesecake?
It should take about 20 minutes to make, Ready to eat in 2 hours for this sin errrr delicious goodness!
You can make your own crust, I prefer making my own. Store bought or even an Oreo crust are excellent options too. That's what's great about this cheesecake it's 100% versatile.
Crust Ingredients:
24 Graham Cracker Squares. Approx 1 1/2 sleeve of Graham crackers
1/3 Cup Butter Melted
4 tbsp Sugar
Break up the Graham Crackers, In a food processor, process the Graham crackers into a fine crumb .
No food processor? Put Graham Crackers into a large ziplock bag - double bag. Crush the Graham crackers into a fine crumb with a rolling pin.
In a small bowl, combine the melted butter, sugar and fine crumb mixture. Blend all ingredients until throughly and well mixed. Press into the bottom of a pie pan. Refrigerate for 25 minutes.
While it's being refrigerated let's begin the easy cheesecake filling.
Cheesecake Ingredients:
1 - 8 oz cream cheese - SOFTENED - if it's not soft it won't blend well = lumps....
1 8 oz French Vanilla Cool Whip or Regular Cool Whip will do. I used French Vanilla in my recipe.
1/4 Cup Sugar or less if you desire.
3 tbsp milk
Mix the cream cheese, Cool Whip and milk until smooth and well blended. If the cream cheese was soft enough there should be no lumps. Mix in the sugar until well blended.
Add mixture to the Graham cracker crust smooth out until it's evenly distributed and smoothed out.
Top with ANY yummy toppings from canned pie filling, fresh fruits, caramel, chocolate and more! Refrigerate for 2 hours and enjoy!
Voila! Easier than pie cheesecake!
This cheesecake was a HUGE hit at Thanksgiving, I wish I would've made 2 instead of 1.
How will you make your easier than pie cheesecake!?
So how do we make this cheesecake?
It should take about 20 minutes to make, Ready to eat in 2 hours for this sin errrr delicious goodness!
You can make your own crust, I prefer making my own. Store bought or even an Oreo crust are excellent options too. That's what's great about this cheesecake it's 100% versatile.
Crust Ingredients:
24 Graham Cracker Squares. Approx 1 1/2 sleeve of Graham crackers
1/3 Cup Butter Melted
4 tbsp Sugar
Break up the Graham Crackers, In a food processor, process the Graham crackers into a fine crumb .
No food processor? Put Graham Crackers into a large ziplock bag - double bag. Crush the Graham crackers into a fine crumb with a rolling pin.
In a small bowl, combine the melted butter, sugar and fine crumb mixture. Blend all ingredients until throughly and well mixed. Press into the bottom of a pie pan. Refrigerate for 25 minutes.
While it's being refrigerated let's begin the easy cheesecake filling.
Cheesecake Ingredients:
1 - 8 oz cream cheese - SOFTENED - if it's not soft it won't blend well = lumps....
1 8 oz French Vanilla Cool Whip or Regular Cool Whip will do. I used French Vanilla in my recipe.
1/4 Cup Sugar or less if you desire.
3 tbsp milk
Mix the cream cheese, Cool Whip and milk until smooth and well blended. If the cream cheese was soft enough there should be no lumps. Mix in the sugar until well blended.
Add mixture to the Graham cracker crust smooth out until it's evenly distributed and smoothed out.
Top with ANY yummy toppings from canned pie filling, fresh fruits, caramel, chocolate and more! Refrigerate for 2 hours and enjoy!
Voila! Easier than pie cheesecake!
This cheesecake was a HUGE hit at Thanksgiving, I wish I would've made 2 instead of 1.
How will you make your easier than pie cheesecake!?
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