Fresh whipped cream? Check.
Graham cracker crust? Check.
Do I even need to continue? This dessert is amazing. And it’s so perfect for summer parties/bbq’s because the only thing that needs to be baked/cooked is the crust (hence the name “almost” no bake). It won’t heat up your kitchen but it will heat up your taste buds 😉 Well not really cause it’s a chilled dessert but….I digress.
Anyway, I’ve topped mine with blueberries, chopped strawberries, chopped peaches and fresh mint. The ring of liquid around the outer edge of the blueberries? Caramel sauce, yea I wasn’t playing games when I made this.
-1 8oz package of cream cheese at room temp
-1/2 cup lemon curd
-1/2 cup powdered sugar
-Zest of half a lemon
-1 tsp vanilla extract
-1/2 tsp orange extract
Whipped cream filling component
-Half pint heaving whipping cream
-1/2 to 3/4 cup powdered sugar
-2 tsp vanilla extract
Graham cracker crust
-2 cups graham cracker crumbs
-1 stick melted butter
-The filling is simple. Combined all the ingredients for the cream cheese component in a large.
-Stir until smooth.
-Whip the whipping cream in a mixer with a wire whip attachment. Once it’s soft peaks, slowly add the vanilla then powdered sugar.
-Continue to whip until incorporated and light and airy. And delicious.
-Add a small amount of the whipped cream into the cream cheese and slowly fold it in.
-Continue to slowly fold in the remaining whipped cream mixture into the cream cheese mixture. Folding will help keep some of the air in the whipped cream, resulting in a lighter, creamer filling.
Voila. Your no bake cheesecake filling is done.
I didn’t forget the crust, don’t worry.
-Pour your melted butter onto your crushed graham cracker crumbs in a mixing bowl and…well…mix.
-Press this mixture down into an 8″ pie dish (I sprayed mine with nonstick baking spray but I’ve had success with it in an ungreased dish).
-Bake at 350 degrees for about 10-15 minutes until the crust turns a slightly darker brown along the edges.
When the crust has cooled completely, take your filling and…you guessed it. Fill it! Pour the filling into the center and work your way out, be careful not to come too close to the edges to keep the graham crust intact. Then top with the fruit of your choice, some fresh mint helps accentuate the fruit’s flavor. I always make this a day ahead because it’s best when it’s had time to chill in the fridge, another bonus of this recipe 😉