Day 2 of Cheesecake Week at Recipes Dream brings us this super easy no-bake cheesecake. This old classic has been in our family for years and still it brings rave reviews whenever we serve it. It's especially perfect for these hot summer days of late, since its preparation is completely heat free (if you buy a pre-made crust) and takes a mere 5 minutes of your time. To make it an even quicker process, we have even been known to stick the finished cheesecake into freezer to help it set up even faster, although speaking from personal experience it still tastes pretty darn good if it's not set up yet. :) Enjoy!
Don't forget to come back to the Recipes Dream each day this week for a new cheesecake recipe and later this week they'll be a cheesecake link-up party in honor of National Cheesecake Day on July 30.
The ingredients: (I recommend that you double the filling ingredients if you use a larger pie crust like I did or if you want the pan to be heaping with yummy cheesecake goodness)
1 pkg. (8-ounces) cream cheese, softened
1/2 cup sugar (or small package [3.4-ounces] of instant pudding mix)
1 Tbs. lemon juice (omit if using pudding mix instead of sugar)
1 container (8-ounces) Cool Whip
1 (6-ounce) prepared graham cracker crust
Desired toppings: pie filling, additional Cool Whip, cookie or graham cracker crumbs, chocolate syrup for drizzling
Directions:
In a large bowl, cream together cream cheese, sugar (or pudding mix), and lemon juice (if using) until smooth and lump free. Mix in Cool Whip just until thick, creamy, and combined.
Pour immediately into prepared graham cracker crust. Refrigerate at least 4 hours (or if you're in a hurry, stick in the freezer for 1-2 hours) or until set. Serve cold with desired toppings. Blueberry pie filling is our favorite topping.
Makes 6-8 servings. Enjoy!
For chocolate variation: Substitute the sugar with a package (3.4-ounces) of instant chocolate pudding and proceed the same as above. Top with additional Cool Whip, Oreo cookies, and crumbs if desired.
Don't forget to come back to the Recipes Dream each day this week for a new cheesecake recipe and later this week they'll be a cheesecake link-up party in honor of National Cheesecake Day on July 30.
1 pkg. (8-ounces) cream cheese, softened
1/2 cup sugar (or small package [3.4-ounces] of instant pudding mix)
1 Tbs. lemon juice (omit if using pudding mix instead of sugar)
1 container (8-ounces) Cool Whip
1 (6-ounce) prepared graham cracker crust
Desired toppings: pie filling, additional Cool Whip, cookie or graham cracker crumbs, chocolate syrup for drizzling
Directions:
In a large bowl, cream together cream cheese, sugar (or pudding mix), and lemon juice (if using) until smooth and lump free. Mix in Cool Whip just until thick, creamy, and combined.
Pour immediately into prepared graham cracker crust. Refrigerate at least 4 hours (or if you're in a hurry, stick in the freezer for 1-2 hours) or until set. Serve cold with desired toppings. Blueberry pie filling is our favorite topping.
Makes 6-8 servings. Enjoy!
For chocolate variation: Substitute the sugar with a package (3.4-ounces) of instant chocolate pudding and proceed the same as above. Top with additional Cool Whip, Oreo cookies, and crumbs if desired.
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