So I’ll just put it out there in the great big world. I really really really like No Bake Cheesecakes. I like them better than the baked kind. I probably shouldn’t. It’s not very sophisticated, or gourmet, or refined. It’s just FLUFF! Pure, luscious, simple, fluffiness in all its 3 ingredient simpleness. And to be strictly honest, and transparent………..everyone who eats it loves it too. You will never get more yummy sounds coming out of peoples mouths than when they eat a No Bake Cheesecake! My mom would make them on very special occasions. We knew it was a special occasion BECAUSE we had this Cheesecake. I didn’t even know there was a baked Cheesecake version until I was probably in my late teens, and really it took awhile before I liked it.
I made these for the Annual Paradise Lions Club Easter Egg Hunt bake sale this year. A little different than what I usually make, but they were a hit in all their 3 ingredient loveliness. All pies sold before they hit the table. That is a confidence booster for sure, but really this recipe is as easy as could be. It would be lovely for Mother’s Day Brunch, or Father’s Day or your son’s High School Graduation, or Mission Farewell! Let’s just say before I break down into tears, this confection would fit the bill for any of your upcoming events. I hope it makes you smile even if your son is leaving on a mission on the other side of the world like mine. I may just have to try sending No Bake Cheese Cake to Albania:)
No Bake Cheesecake
by my very own MOM!
Cheesecake Filling
1 8 oz. block of cream cheese at room temp.
1 14 oz. can of sweetened condensed milk
1 8 oz. tub of Coolwhip or 8 oz. of cream whipped and lightly sweetened
Place the cream cheese in mixer and mix until mostly smooth. Scrape down the sides and add the sweetened condensed milk. Mix until thoroughly combined and smooth and delicious looking. Fold in cream or Coolwhip and pour into prepared pie shell. I used a regular baked pie crust, but a graham cracker crust or shortbread crust would work well. Top with your favorite fruit of choice. I used fresh strawberries lightly glazed.
My Favorite Pie Crust Recipe
3 c. flour
1 1/2 c shortening
1 T. sugar
1 t. salt
1 egg
1/4-1/3 c. water
1 T. vinegar
3 T. cornstarch
Combine flour, cornstarch, salt and sugar. Cut in shortening. I actually like to use Manteca Lard a lot of the times. My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust! Mix egg, cold water, and vinegar. Blend into flour mixture until it forms a ball. Try to handle the dough as little as possible. Makes 4 single pie crusts. I always make the whole recipe. If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer. All you have to do is thaw and roll when needed.
For the Strawberry Pie you need to blind bake the crust. That’s just prebaking. I usually roll out the crust and crimp the edges and then put another pie pan on top of the crust to bake. That keeps the dough from slipping down the pie pan. Bake at 375 for about 15-20 mins. or until browned.
Strawberry Glaze
I use this all the time. It is so easy and cheap to make. No need to buy Danish Dessert anymore, but you totally can if you want.
1 c. water
2/3 c. sugar
2 T. cornstarch
2 T. raspberry or strawberry jello powder
pinch of salt
Combine all ingredients and cook until mixture comes to a boil. Cool and add to fresh berries for a beautiful glaze.
I used about 1 1/2 lbs. of strawberries for each pie. I like the berries whole or just cut in half. I don’t add a ton of the glaze. Just enough to cover all the berries and then pile them as high as you can on top of the cream filling. You need to eat the pie the same day. It looks terrible the next day, but it tastes divine still.
The moment I read Cheesecake and Albania in the same post today I knew I had to make a comment. You don’t know me but I have been following your blog for over a year now. I was tipped off to your amazing recipes & incites by my good friend/neighbor Jone Olsen. Anyways I have been saying for weeks I want to learn how to make cheesecake…YUMMY cheesecake and I don’t have a clue where to start. I don’t know the difference between baked and no bake but I love cheese cake and am excited to try your post today. Also my sister is currently serving a mission in Albania (Adriatic South Sea Mission) and LOVES it!!! Thanks for sharing!! Nicki
Well Nicki I think I love your guts now!!!!Thanks so much for the comment and happy thoughts!! My son Jed just got his call to the Adriatic South mission and will be headed to the MTC on July 3rd. He will travel to Albania on Sept. 17. Will your sister still be there or will she be home? We are so excited for the big adventure!! Well my aunt Jone is the best!! I’ll have to tell her thanks for sending me blog friends. Isn’t she a hoot?! Well I hope you like this cheesecake. It’s the fluffy, soft kind that you can eat and eat and eat. The baked cheesecake is the kind you usually get in a restaurant. The New York version. It’s a little tricky to make, and tempermental. You’ll love this fluffy goodness, and it really is so stinking easy. I can’t wait to hear more about your sister’s mission. If she has a blog I’d love to follow. Thanks a ton!!!!
xoxox Lisa
lisa@greatharvestlogan.com
I don’t think I’ve made a No Bake Cheesecake since high school as a basketball team fundraiser. But you’ve never let me down, so I’ve pinned the recipe and will try it out soon!
Truly when someone doesn’t be aware of then its up to other viewers that they will help, so here it occurs.
Visit my web page: magnetized flashlights
Interesting blog! Is your theme custom made or did
you download it from somewhere? A theme like yours with a few simple adjustements would really make my blog stand out.
Please let me know where you got your design. Thanks
Check out my site … http://Dental-implantscost.Net
Its like you read my mind! You appear to know so much approximately this, like you wrote the e
book in it or something. I think that you just could do with some % to power the message house a bit, however other than that, that is excellent blog. A fantastic read. I’ll certainly be back.
my page; Wheatgrass juicers
I quite like looking through a post that can make men and women think.
Also, thank you for allowing me to comment!
Here is my site … reverse osmosis filtration
Am I missing something? I made this last night for a friend that was leaving the hospital. It never set. Not in the fridge or the freezer. Big old gooey mess. Quite embarrassing. Is there something I could have missed?
Casey!!! Dang!! I hate it when you spend all that time and it doesn’t turn out. One thing I can think of is if you microwaved your cream cheese even a little bit it could make your pie sloppy. This is a pretty loose pie though. It isn’t as firm as a baked cheesecake, but it should hold it’s form when cut. Email me if this wasn’t your problem, and we’ll see what we can do to make it perfect!!
Thanks!!
Lisa
lisa@greatharvestlogan.com
I made this and mine didn’t set as well!! Followed directions as said, I didn’t let anything get room temperature either, but I did use a bowl cream cheese instead of block but I made sure it WAS NOT whipped !!! Help?! My kids really love the taste of this cheesecake !!
Dang!!! Obviously there is something up with this recipe. The last comment on this cheesecake said her’s didn’t set up either. Was the cream cheese you use the Neufachtel variety. The lower fat cream cheese? I’ll do a little experimenting and see what I can figure out. Did the pie travel anywhere at all in the car?