My friend Marilyn, who was once my boss, recently told me about mock cheesecake, and I found that this works well in Kathy’s kitchen. Marilyn’s recipe is below.
Ingredients:
1(8 ounce) package cream cheese
1(8 ounce) can sweetened condensed milk
1/3cup lemon juice
1teaspoon vanilla
1graham cracker crust
DIRECTIONS
1. Beat cheese until light and fluffy.
2. Add condensed milk, blend well.
3. Stir in lemon juice and vanilla.
4. Pour into crust and chill until firm.
5. Top with canned pie filling or the fresh fruit of your
choice.
We had this with cherry pie filling. Very yummy. Next time I
want to use some fresh berries.
I went looking for more recipes, and found this online.
No-Bake Pudding Cheesecake
Ingredients
For the crust:
• 1-1/4 cups of finely-crushed graham cracker crumbs (about
9 long graham crackers)
• 1/4 cup granulated sugar
• 6 tablespoons butter, melted
For the filling:
• 12 ounces very soft cream cheese (1-1/2 cups)
• 2 cups cold milk
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1 package (3-3/4-ounce) Jell-O Instant Lemon Pudding &
Pie Filling (or any flavor you wish)
• Optional garnishes: Whipped cream, fresh berries, canned
fruit pie filling, chocolate curls
Directions
Mix together the graham cracker crumbs, 1/4 cup of sugar and
melted butter in a large bowl. (If you used a food processor to make the graham
crumbs, you can use it to blend in the sugar and butter, too.) Line the bottom
and sides of an 8×8-inch square baking pan with parchment paper. Spread the
graham mixture in the pan and use the bottom of a drinking glass to press the
crumbs into a firm, even layer. Put the pan in the fridge.
For the filling
Blend the very soft cream cheese with a hand or stand mixer
on high speed until it’s creamy and smooth. Add in 1/2 cup of the cold milk and
blend until combined. Pour in the rest of the milk, the 2 tablespoons of sugar,
vanilla and the pudding mix. Beat everything together for two minutes, scraping
the sides of the bowl once or twice.
It’s important that the cream cheese is at room temperature
and soft for a successful cheesecake. Cold cream cheese will make the texture
of the cheesecake look curdled and lumpy. Slice it into cubes to help it warm
up more quickly.
Pour the cheesecake filling over the crust in the pan, and
use a rubber spatula to smooth it into an even layer. Cover the pan with
plastic wrap and chill the cheesecake for at least two hours until it’s set and
very cold.
Use the ends of the parchment to carefully lift the
cheesecake from the pan, and set it on a cutting board. Cut the cheesecake into
9 slices and place them on a serving platter or individual plates. Top each
slice with garnishes like whipped cream, fresh blueberries or raspberries,
strawberry or cherry pie filling, or curls of dark or white chocolate.
Store leftover cheesecake slices covered in the fridge for
up to one week.
I chose chocolate pudding and lazily used a ready-to-go graham cracker crust from the store. We topped it with whipped cream. I am so happy to have new desserts to add to our menu.
Sounds great, Kathy. Both of them. Thanks.
ReplyDeleteThank you, Sharon.:)
DeleteThanks Kathy I just may try it sounds delicious love your friend Laura
ReplyDeleteThank you, Laura. Love you.
DeleteI'll take two, please!!! They sound yum!! Now, do you have a no-cal recipe? Hahaha! Blessings, Erma :)
ReplyDeleteOh, How I wish I did.:) Thank you, Erma.:)
Delete