Friday, January 14, 2011

Cheesecake Cravings

I don't care who you are, there are moments when you just HAVE to have something creamy and rich, but with a little crispness. There are various pies that can fill that order, but I stand by a classic no-bake cheesecake. I've searched far and wide, and made many and settled on one that is absolutely perfect. The little zing of the lemon that cuts through the richness is so nice and then it is a perfect platform for any sort of topping from chocolate to berries (nagoon or cloud berries being top of my list!). So, here it is. Take note that I list both the sugared version and low sugar (that can be fully sugar free with a little tweaking).

Luscious Cheesecake

Ingredients For Original:

  • oz cream cheese
  • 3/4 C sugar
  • C sour cream
  • 2 tsps vanilla extract
  • 2 tsps lemon juice
  • 8 oz Cool Whip
  • 1 9-inch graham cracker crust

Ingredients For Low Sugar:

  • oz cream cheese
  •  3/4 C Splenda
  • C sour cream
  • 2 tsps vanilla extract
  • 2 tsps lemon juice
  • 8 oz Sugar Free Cool Whip (or make your own w/whipping cream, Splenda and vanilla)
  • 1 9-inch graham cracker crust (can be made, but this is a tough one to get to set up w/out sugar, though only 3Tbsps)


  1. Beat cream cheese and sugar together until smooth.
  2. Add sour cream and vanilla.
  3. CAREFULLY beat in cool whip (if you aren't careful, you may end up decorating your kitchen with the filling!).
  4. Pour into crust and invert top plastic cover of crust.
  5. Chill 3-4 hours OR freeze 15-30 minutes depending on your freezer.
Finally, toppings. You can top with fruit, or drizzle with chocolate (or coat it). It is an empty canvas for you to paint on w/sweet things to please your palate. Enjoy!

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