Cheesecake! Mmmm yummy, creamy, versatile cheesecake. So not the friend of the lactose intolerant (of which I am) but fabulous none the less. There's the complicated baked cheesecake that really only Martha Stewart and the Cheesecake Factory can make well and there's that boxed name brand no bake cheesecake. Both are equally satisfying but I'm currently focused on the latter.
Due to time constraints and preference to something that's easy to make, we have eaten the boxed no bake cheesecake after many holiday meals. And there's nothing wrong with the box but if you could make a refrigerator no bake cheesecake from scratch just as easily, wouldn't you? Well, I did and it is wonderful. Minimal baking required, tastes fabulous out of the bowl, less than an hour prep... the only thing better is to just go out and buy one.
Due to time constraints and preference to something that's easy to make, we have eaten the boxed no bake cheesecake after many holiday meals. And there's nothing wrong with the box but if you could make a refrigerator no bake cheesecake from scratch just as easily, wouldn't you? Well, I did and it is wonderful. Minimal baking required, tastes fabulous out of the bowl, less than an hour prep... the only thing better is to just go out and buy one.
The Refrigerator Cheesecake (filling) 2 (8 oz) containers of cream cheese, softened 1 c powdered sugar, to taste 1 tsp vanilla extract 1/2 c cold milk, enough to bring everything together blueberry pie filling, optional but it's what I used (crust) 1 pkg shortbread cookie mix* 1 tsp vanilla extract 1 c melted butter 1/2 powdered sugar you can use sugar cookie or any other cookie but you'll need to lessen or totally take out the powdered sugar | Mix together crust, butter and fill your baking pan. I pushed it up the sides, you can leave it on the bottom, it doesn't matter. The size of your pan will determine the thickness of your cheesecake. I used an 8x8", if you use something small only use half the crust, unless you like thick crust. Bake at 350 degrees until crust is set, thinner crust less time and vise versa. Once finished, let cool COMPLETELY and set aside. While the crust is cooling, mix together cream cheese, powdered sugar, vanilla extract, and half of the milk. If it's a little thick, add more of the milk; it should be smooth & creamy but have the consistency of a thin icing. Now, you can gently fold in whatever fruit/chocolate/pb/caramel/add in you might be using. Let sit in the fridge until the crust is totally cool. Once the crust is cool, pour in filling and smooth out, let sit in fridge for at least 2 hours, preferably overnight. This is one of those great easily made ahead things, enjoy! |