Recipe Index


Nancy's Kitchen - Tried and Tested Recipes
No Bake Creamy Cheesecake

This may be the no bake cheese cake Laura was searching for in the 6/29 newsletter. She would need to double the recipe to prepare in a 9 X 13 pan. I have included Dennis from The Prepared Pantry's recipe for a graham cracker crust in case you also need it. He has included notes on whether to chill or bake the crust, as well as tip on releasing a chilled crust with ease.
Robbie IN

No Bake Creamy Cheesecake Using Cool Whip Recipe

Original recipe makes 1 - 9 inch cheesecake
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar or 1/2 cup powdered sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1/2 pint sliced fresh strawberries or other fresh fruit- optional
1/2 of a can of cherry, peach or blueberry pie filling - optional

Beat cream cheese and sugar until smooth. Fold in whipped topping. Spoon mixture into graham crumb crust. Refrigerate for 2 hours.
Once the cheesecake has set, garnish with sliced fresh fruit or 1/2 of a can of fruit pie filling
Robbie IN


Graham Cracker Crumb Crust Recipe

This recipe is sized for a nine or ten inch cheesecake but the same crust can be used for a pie.
2 cups crushed graham crackers
4 tablespoons sugar
5 tablespoons butter, melted

Crush the crackers. (The easiest way to create the crumbs is with a food processor.)
Mix the crumbs, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides.
Put the crust in the refrigerator to set up while you prepare the filling.
Do I need to bake my graham cracker crumb crusts?

As far as baking a graham cracker crust before filling it with a cream filling, that is a matter of preference. Either chill the pie shell to set the crust so that it is firm or bake the crust for six to nine minutes at 375 degrees. In a chilled crust, the butter becomes hard to hold the crust. In a baked crust, the heat melts the sugar enough to set the crust. Cool the baked crust before filling.
If you use a chilled crust, try this tip for an easier release of the pie slices from the pan: Saturate a cloth with very hot water and then wring it nearly dry. Rub the hot cloth over the outside of the pie pan. The heat will transfer through the pan and soften the butter in the crust enough to make it easier to remove your pie slices. With a baked crust, thatís not necessary.
Dennis, The Prepared Pantry
Robbie IN

Click to Print this Recipe           

Want to share this recipe with a friend?
[ Click Here to send this recipe to a friend ]


                           Chili's Free Chips and Queso