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 it! 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
Ingredients:
- 1 Mi-Del gluten-free Graham Style Crust
- 1 8 oz. packages of 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
Directions:
- In a large bowl, beat cream cheese until smooth, add sugar, and mix well. Add sour cream and vanilla and mix well.
- 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 the prepared mix from a large bowl.
- Spoon into gluten-free Graham Style Crust
- Refrigerate for 4 hours before serving.
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