Emily Vaartstra | Crumbs
Emily Vaartstra | Crumbs
Its time to forget about those overly rich frozen cheesecakes with a poor excuse for a graham cracker crust. Indulge in a light, yet divine dessert that takes just minutes to make, but tastes like it took hours. This easy cheesecake recipe is mouth watering and the best part … you get to pick your own topping.
Ingredients
- 1-1/2 cups graham cracker crumbs
- 6 tbsp. melted butter
- 1-8 oz cream cheese
- 3/4 cup white sugar
- 1/2 container of thawed cool whip
- Toppings — your choice. Fresh strawberries, blueberries, canned cherry pie filling, chocolate shavings … anything, really.
Directions
- Melt butter, add graham cracker crumbs (sprinkle in some sugar for a sweeter crust).
- Pat into an 8 x 8 inch pan. Refrigerate.
- Beat cream cheese with sugar until smooth, fold in cool whip.
- Spread over crumb mixture and refrigerate.
- Add your favorite topping.
Try making mini cheesecakes. Separate the graham cracker crust into cupcake liners and follow the rest of the directions for a more personalized dessert.