Saturday I made Jon a No Bake Cheesecake with the Mi-Del Gluten-Free Graham Style Pie Crust. The recipe came on the backside of the label and was very simple to prepare. I think the hardest part was refrigerating it for four hours before serving! We kept looking in the fridge, checking on it like it was a turkey with a pop-up thingy to let us know when it was done.
It’s finally ready! Fortunately the four hour mark fell right after dinner, so we wasted no time digging in.
This pie didn’t disappoint! The filling was flavorful, though not as dense as traditional cheesecake, which I am sure is due to the “no bake” part. The crust held up to the heavy filling and was identical to what I remember regular graham cracker crust being like. Jon polished off the entire thing before he headed back to school on Sunday evening.
No Bake Cheesecake (recipe courtesy of Mi-Del label)
1 Mi-Del Gluten-Free Graham Style Crust
1 8 oz. package cream cheese at room temperature
1/3 cup sugar
1 cup sour cream
1 tsp. vanilla extract
4 oz. heavy cream
1 Tbsp. confectioners’ sugar
1. In a large bowl, beat cream cheese until smooth, add sugar, mix well. Add sour cream and vanilla and mix well.
2. In a separate bowl, whip heavy cream until stiff peaks begin to form. Beat in confectioners’ sugar until peaks form; do not overheat. Fold whipped cream into prepared mix from large bowl.
3. Spoon into Gluten-Free Graham Style Crust
4. Refrigerate for 4 hours before serving.