 no bake cheesecake! ){kind=link}
Are you feeling the pressure of the holidays yet? After a day of baking I know I definitely am. I know not that everyone is big on baking, but that doesn’t mean you don’t want to have a delicious dessert on your table for the holidays. Mom it Forward Blogger Network tasked me with making a holiday dish that was quick, used frozen food items and dairy products – it couldn’t be that hard right? Could I be a Holiday Helper for someone this year with a quick recipe?
I think, at first, I over thought it. I’m so use to making food that has several steps, or takes a lot of prep work. But I remembered an old recipe for a no-bake cheesecake! The only problem I had, is call for pre-made graham cracker crusts – store bought ones are not gluten free! But if you don’t have to be gluten free you can just use a store bought crust. But to get a gluten free one – that’s where the baking comes in, just a few minutes to make a cookie crust, the rest is stove top or mixing. So are you ready for an easy, and quite yummy cheesecake option – and that would go great with Freezies?
Crust Ingredients:
- 8 oz of Gluten Free Gingersnap cookies
- 4 oz butter melted
Directions:
- Preheat your oven to 350 degrees.
- In a blender combine your cookies and melted butter. Pulse for about 30 seconds until your crust is the consistency of wet sand.
- Pour into an 8 inch spring form or cake pan. Pat it in carefully up the sides as well.
- Bake for 5 minutes. Allow to cool completely (about 20 minutes).
That’s all the baking you have to do! Now, how about that cheesecake filling?
Ingredients:
- 2 8oz blocks of cream cheese, softened
- 1 8oz container of Cool Whip
- 2 tbsp Sugar
- 1 tsp Vanilla
- 4 oz white chocolate chips
Directions:
- In a large bowl combine your cream cheese, vanilla and sugar. Mix until light and fluffy.
- In a small bowl melt your chocolate in the microwave. You can do this easily buy heating it on medium heat for 30 second increments, stirring between each one. Your chocolate should be melted in about 2 minutes.
- Take a small amount of your cream cheese mixture and stir it into your chocolate before adding it to your mixer. This will temper the chocolate so it doesn’t seize and clump in your cheesecake. Add this mixture into your cream cheese mixture and mix well.
- Slowly add in your Cool Whip and mix until well combined.
- Pour your cheesecake mixture into your cooled crust and smooth it out.
- Cover with plastic wrap and place in the freezer for at least 3 hours.
Now for that Berry Topping! Make this after your cheesecake has set up for at least 1 hour.
Ingredients:
- 8 oz Frozen Berries, thawed – I used Welch’s Four Berry Blend
- 1/2 cup sugar
Directions:
- In a medium sauce pan combine your berries and sugar. Heat on medium heat, stirring constantly until it starts to boil. Use the back of your spoon to help smash any of the berries that are large, but they should start to burst on their own. Boil for only 5 minutes.
- Remove from heat and allow to cool for 15 minutes.
- Take your cheesecake out of the freezer and pour your cooled berry topping on top. Return to the freezer for at least 2 hours.
This cheesecake is great served cold. But as it thaws and reaches room temperature the berries mixture will thaw and pour over the sides. It’s simple and easy to make – but looks and tastes impressive!
|
|
|
|
Find
This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!
