No-Bake Cheesecake

You know, when you get a bagel, you sometimes have a left-over cream cheese.  This is a way you can put them to really good use.

Here is a baked cheesecake recipe using mostly the same ingredients.  It’s easy, but has to set overnight in the fridge, so allow extra time for that.

NOTE:  We are going to use a graham cracker crust for this cheesecake.  Here is a video of the same process making a larger cheesecake.  SallysBakingAddiction.com

Graham Cracker Crust

(larger recipe is shown in {{ brackets }}

• 4 Graham Crackers   {{ 2.5 C graham crackers }}
  
• 1 TBL butter (melted)  {{ 1/2 C butter }}
  
• 3 TBL Brown Sugar (packed)  {{ 1 C }}
  

1. Pulse grahams and brown sugar in a food processor
2. Drizzle in melted butter while running
3. Pack (bottom and sides) into lightly greased baking ramekin or miniature bread pan    {{ springform pan}}
   
4. Put into freezer for at least an hour, or even overnight.
5. Alternately, buy small frozen graham crackers crusts.
   

Ingredients for pie

• 6 oz (6 mini tubs) full fat Cream Cheese.  DO NOT use Cream Cheese Spread – room temperature  
  {{ 1 block Philadelphia Cream Cheese }}
• 2 TBL butter – softened  {{ 1 stick }}
• 1/2 C powdered sugar  {{ 2 C }}
• 1 tsp each sour cream, lemon juice
• Splash vanilla
• 1 tsp brown sugar   {{ 1/4 C }}
• 1/4 C crushed pineapple  {{ 20 oz can }} drained
  COOL WHIP MIXTURE
  
• 1/4 C Cool Whip  {{ 10 oz }} or start from heavy cream
  
• Some of your crushed pineapple from above

1. Beat COLD heavy cream into heavy peaks.  Do not skimp on this step.   •   Add confectioner sugar as you near completion
2. In a separate bowl, combine softened cream cheese  (DO NOT use Cream Cheese Spread) with sour cream, lemon juice, vanilla and brown sugar
3. Gently fold cream and sugar mixture in a large bowl.
4. Combine and pour into pie crusts
5. Use an offset spatula or back of a teaspoon to smooth the cake
6. App pineapple if desired
7. Cover with plastic wrap, and refrigerate for at least 6-8 hours, but overnight is better.
   
8. This WILL NOT freeze well. 

   OPTIONAL:  Before serving decorate with whipped cream, lemon curd, strawberry sauce, raspberry sauce, blueberry sauce, fresh berries or salted caramel.
   

 

Cheesecake

• 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
• three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 2 Tablespoons (15g) confectioners’ sugar
• 1/4 cup (60g) sour cream, at room temperature
• 2 teaspoons lemon juice
• 1 teaspoon pure vanilla extract