No-Bake Cheesecake
Hot summer nights call for light and cool desserts. This one takes the cake!
- 1 (8-ounce) package light cream cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 (8-ounce) container reduced-fat sour cream
- 1 (8-ounce) container light frozen whipped topping, thawed
- 2 (9-inch) prepared graham cracker crumb pie crusts
In a large mixing bowl, combine the cream cheese, sugar and vanilla, stirring well with a wire whisk until smooth.
Add the sour cream, stirring well to mix. Add the whipped topping, stirring well to mix.
Pour, or scoop, half of the filling into each graham cracker pie crust.
Cover each with plastic cover from the prepared graham cracker crumb pie crust, seal, and refrigerate for at least 2 hours or overnight.
- This recipe makes enough for two cheesecakes. Serve one for dessert, and pop the other in the freezer to sweeten another meal.
- Serve plain or top with fresh berries.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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