be still my cheesecake

Hello long weekend, we’ve been waiting for you!  Although we pretty much stayed home -to relax- all weekend long, long weekends are just the best!  The boys just love spending an extra day with Brian at home.  We went for ice cream with our neighbors, had Thai food take-out, lounged in our pj’s for hours and then had diner at my in-law’s camping site.  On Saturday I bake some cakes and then made a CHEESECAKE… my favorite dessert EVER!  Beside my kids, who doesn’t love a good cheesecake?  If you don’t, well I’m sorry, but we just can’t be friends!!!  I’m sharing my go-to, no bake, easy, to die for cheesecake recipe.

A few years ago, I visited Quebec City with my mom for a few days and during a stroll near Chateau Frontenac, we found the most charming bistro.  And then I saw the most gorgeous looking cheesecake of my life.  And it was the best too!  Fluffy, airy, soft, just like how I imagine eating a cloud would feel like.  Since then, I’ve been on a mission to recreate that said cake.  Pretty sure I’m close now.  Give it a try and let me know what you think.  Here it goes!

What you need:

2 pkg cream cheese light, room temperature

1\2 cup sugar + 3 TBS

1 1/2 tub Cool Whip, thawed

1/2 cup melted butter

1 1/2 cup graham cookie crumbs

How to:

Using a 9 inches spring form pan, place the graham crumbs, 3 TBS of sugar and the melted butter.  Mix until all the crumbs are wet.  Spread evenly the mixture on the bottom of the pan to create and even layer.

With your electric mixer, mix the cream cheese and sugar, until soft and creamy, with no lumps.  Scrape the side of the bowl and mix again for a minute on high.  This will fluff the cheese mixture.  Add the Cool Whip, mix on MED speed for 2 minutes.  Spread the fluffy mix onto the crumbs crust.  Fill the pan and you’re almost done.  Put plastic wrap to cover and refrigerate for at least 3 hours before serving.  Remove the side of the spring form pan.  Ready, set, eat!

This cake is amazing with any toppings.  I’ve used our freshly picked blueberries, made a coulis and served it warm on top of the cheesecake.  Also great with homemade warm caramel or with maple syrup and crumble maple leaf cookies.  My favorite topping is obviously raspberries, but any topping on this cheesecake will give you an awesome desert and will make you a happy; well it works for me!

Make it now and enjoy!

 

 

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8 Comments

  1. How much butter is required? You say 1/2 butter… 1/2 cup? 1/2 pound? 1/2 tea spoon? I really doubt it’s 1/2 tea spoon!!

  2. I can’t believe I forgot about your awesome cheesecake recipe I tried at your old apartment ages ago! It is soooo easy to make and delicious! I’ll have to make it soon! Thanks for sharing

    1. I know! Forgot myself until my mom asked for one! It had been ages! But still so good! It’s back in dessert rotation!

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