This is an easy no bake cheesecake recipe that is quick to make and is a great crowd pleaser. The hardest part about this recipe is waiting for the cheesecake to chill.
Prepare: 30 minutesmins
Chill Time: 8 hourshrs
Total Time: 8 hourshrs30 minutesmins
Servings: 16
Ingredients
For the Filling
8oz pkg(226g) cream cheese
8oz container(226g) whipped topping
¼cup(50g) granulated sugar
3tbs(42g) plain yogurt or sour cream
½tsp(2.5mL) vanilla
⅛tsp(.625g) salt
For the Crust
1 ¼cups(140g) crushed graham crackers, about 9 full sheets
5tbs(70g) melted butter
Instructions
Remove whipped topping from the freezer, and allow to come to room temperature according to package instructions. This will take several hours. Whipped topping must come to room temperature before moving on to next step.
Crush up 9 full sheets of graham crackers in a baggie or blender until you have 1 1/4 cups (140g) of fine crumbs. In a small bowl, mix together the crumbs and the remaining melted butter until moistened. Press crumbs into the bottom and sides of a 9" (23cm) pie pan. Chill 30 minutes or until firm.
While pie shell is chilling, remove cream cheese, yogurt or sour cream from the refrigerator and allow to soften.
In a large bowl, beat cream cheese on a medium speed until it is smooth. Add the yogurt or sour cream and beat until there are no lumps, scraping the sides of the bowl as needed. Next mix in the salt, vanilla and sugar. Gently fold in the whipped topping.
Pour mixture into the pie pan and level. Chill overnight or at least 6 hours in the refrigerator before serving. It must be chilled to fully set. Immediately store any leftovers in the fridge.
Notes
Substitutions: Use 1 cup (240mL) of whipping cream in place of the cool whip or whipped topping. In a separate bowl whip the cream until you reach stiff peaks. Regular or heavy cream are both great substitutes. Fold into the batter instead of using whipped topping and chill overnight. The consistency of the cheesecake will not set as firmly.If using whipping cream instead of whipped topping, increase the granulated sugar to 1/3 - 1/2 cup (67g - 100g) instead of 1/4 cup (50g) as whipped topping has sugar added.Substitute graham crackers for vanilla wafers, flavored graham crackers, gingersnaps, or digestive biscuits. Use as many as needed to get a total of 1 1/4 cups or 140 grams of crumbs.