How To Make Emily’s Creamy Cheesecake

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Cheesecake is delicious, but can be really heavy. It’s not the kind of thing you’re going to want after a meal like pot roast with mashed potatoes and gravy. This version gives you the same taste with a much lighter texture. And it’s a no-bake, so it won’t heat your kitchen up in the summer, either.

Ingredients


graham cracker crust
16 ounces (2 packs) cream cheese
1 pound powdered sugar
1 tablespoon vanilla
2 cups heavy cream

Directions

Combine the cream cheese and the powdered sugar and beat until thoroughly combined. I know I’ve said this before, but if you’re trying to do this by hand … good luck.


In a separate bowl, beat the cream with a hand mixer until it turns into whipped cream. It can take a while without seeing any change, then all at once it will turn fluffy. Put the bowl in the freezer for a bit before starting to speed up the process.

You can see my previous post for a video of the process. That time I sweetened the cream, you don’t need to for this recipe.

Add the vanilla and the whipped cream to the cheese and beat gently until just combined. You don’t want to deflate the cream.


Spread the mixture into your graham cracker crust.

Put the finished pie in the freezer for an hour, or the fridge for two or more hours.

Slice …

… top with fresh fruit …

… and that’s it.

Emily's Creamy Cheesecake

Emily's Creamy Cheesecake

Ingredients

  • graham cracker crust
  • 16 ounces (2 packs) cream cheese
  • 1 pound powdered sugar
  • 1 tablespoon vanilla
  • 2 cups heavy cream

Instructions

Combine the cream cheese and the powdered sugar and beat until thoroughly combined. In a separate bowl, beat the cream with a hand mixer until it turns into whipped cream.

Add the vanilla and the whipped cream to the cheese and beat gently until just combined. You don't want to deflate the cream.

Spread mixture into a graham cracker crust.

Freeze for an hour, before slicing and toping with fresh fruit.