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cheesecake (no bake)

(2 ratings)
Marin8 avatar
Recipe by
Valerie Reeves
@Marin8
Murfreesboro, TN

I've been making this dessert many, many years, and it is my family's favorite - by far! It may seem like a lot of steps, but is actually very easy and turns out exactly the same every time. Top it with your favorite flavor of canned pie filling, and it will be your family's favorite, too!

(2 ratings)
yield 8 serving(s)
prep time 1 Hr
method No-Cook or Other

Ingredients For cheesecake (no bake)

  • GRAHAM CRACKER CRUST:
  • 1 1/2 c
    graham crackers, crushed
  • 1/3 c
    sugar
  • 6 Tbsp
    butter (melted)
  • 1/2 tsp
    cinnamon (optional)
  • 1/4 c
    pecans (finely chopped - optional)
  • CHEESECAKE FILLING:
  • 8 oz
    cream cheese, softened
  • 1/3 c
    sugar
  • 8 oz
    sour cream
  • 1 tsp
    vanilla extract
  • 8 oz
    Cool Whip (standard size container)

How To Make cheesecake (no bake)

  • 1
    Graham Cracker Crust (9-inch): Combine all ingredients in a bowl. Spray a pie pan with non-stick cooking spray. Spread crumb mixture on bottom and sides of pie pan (I prefer the glass ones). Chill crust in refrigerator until filling is prepared.
  • 2
    FILLING TIP: Do NOT use light or fat-free ingredients or your filling will be too watery and the pie will not hold together when sliced.
  • 3
    Beat cream cheese and sugar together until creamy. Scrape sides of bowl. Add sour cream and vanilla, and beat until creamy. Scrape sides of bowl. FOLD IN Cool Whip just until blended. Spoon filling into chilled graham cracker crust. Cover with plastic wrap and chill at least 4 hours before serving. Slice and top with your favorite fruit pie filling, or it is great all by itself!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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