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!
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
1/4-1/3 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.
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.