This isn't real, New York-style cheesecake, but a quick, alternative dessert for the family meal.
1 | 9 inch graham cracker crust (see recipe below) |
8 oz | cream cheese (Philadelphia cream cheese) |
½ cup | sugar |
2 cups | thawed whipped topping (dairy, non-dairy, Cool Whip® or other) |
1 can | fruit for pie filling (cherries, blueberries, etc.) |
1. Beat together the cream cheese and sugar until a homogeneous mixture is obtained.
2. Fold in the whipped topping.
3. Spread the mixure in the graham cracker crust and spread fruit as a topping over the dessert.
4. Cover and place in refrigerator. Can be stored up to two or three days, but is best a few hours to one day after it is made.
1 pkg | fine graham cracker crumbs |
¼ cup | granulated sugar |
6 tbsp | melted butter |
Mix crumbs, sugar, then melted butter until blended. Press into pie tin using bottom of a glass. Bake at 375° for 7 minutes and cool.