Cheesecake is a classic and the no bake variety has a place all its own. Especially in the summer when you can make creamy luscious cheesecake in very few minutes, without having to turn on the oven.
It’s still roasting hot in Iowa this summer. Newscasters have actually baked cookies on pans in their cars to make sure we understand that we’re HOT. Just in case we hadn’t noticed.
Graham cracker crust of your choice
2 eight-ounce packages of cream cheese (I use the 1/3 less fat variety.)
2/3 cup sugar
¼ cup lemon juice
1 cup Cool Whip
Fruit for garnish
Do NOT turn on your oven. (Unless you’re baking the graham cracker crust.)
In a bowl, beat the cream cheese, sugar and lemon juice together until it’s creamy.
Fold in the Cool Whip.
Pour into the cooled crust and refrigerate at least an hour before serving.
Garnish with fresh fruit or pie filling.
Substitutes – For the cream cheese, you can swap out part yogurt or sour cream.
For the sugar, you can easily use honey or agave for all or some of the sugar.
Instead of lemon, use orange or pineapple juice.
For more texture you could add tiny bits of fruit into the cheesecake or coconut.
No Bake Cheesecake is an easy, no fail dessert. My only question is, “Why do we call it a “cake” when it’s made in a pie dish?”