Simple ~ No Bake Cheesecake (ball or pie)



This Simple recipe can be made just as it is or used as the 'starting point' for a variety of other cheesecake based dessert ideas.

Stay tuned as new flavor ideas are added in the future!

INGREDIENTS
Place the dry ingredients in a bag
and make it a homemade mix!

CHECK OUT THE BULK BLENDING 
OPTION BELOW...
3/4 cup powdered sugar
2 tablespoons brown sugar
{the above ingredients can be blended together and bagged as individual mixes to store on your pantry shelf to make 'instant' desserts when you need them but don't have a lot of time}


To Make a Pie add:
1 teaspoon vanilla
2 8 oz  packages of cream cheese, softened
1 8 oz package of whipped topping, thawed
1 graham cracker pie crust

To Make a Cheeseball add:
1 8 oz package of cream cheese, softened
1 stick of butter, softened
Dippers, like apple slices, graham crackers or ginger snaps

DIRECTIONS

To Make the Pie:

  1. Using an electric mixer, beat together all dry ingredients and the cream cheese until smooth and creamy. 
  2. Gently stir in 1/2 of the whipped topping until fully combined and pour the fluffy mixture into your graham cracker crust.  Let this chill until ready to serve (best if refrigerated at least 2 hours before serving, but can be made several days in advance if desired)
  3. When ready to serve, top with the remaining whipped topping.  
SERVING TIP...try using any of the 'flavored' varieties of whipped topping available in the grocery freezer section to change up the final result of this simple dessert. Our store carries flavors like chocolate, cinnamon, french vanilla and during the holiday season they carry eggnog flavored!


To Make the Cheeseball:

  1. Using an electric mixer, beat together all dry ingredients, the cream cheese and the softened butter until smooth and fully blended. 
  2. Place mixture into a storage container OR wrap in plastic wrap and refrigerate to firm it up. (best if refrigerated at least 2 hours before serving, but can be made several days in advance if desired) 
  3. When firm, shape the mixture into a ball and place on a serving plate with dippers of choice.  




This 2 quart jar  easily
holds 8x the recipe.
There's even room
to keep a 1 cup measure
in the jar too!

Tami's Tip 
Blend this one in bulk!  I love keeping a jar of this blend (the dry ingredients noted in the recipe above) on my pantry shelf for quick and easy use in various recipes.  I typically keep 6-8 times the single mix version in a jar and scoop one cup out at a time to make a quick cheesecake.  I also use this blend as a main ingredient in several other recipes that I'll be posting to this blog over time.  









If you liked this
You might also enjoy one of these great recipes too...
Pumpkin Pie Cheesecake
Strawberry Bread




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