Prep Time: 3 hours
Servings: 12
When I am needing a "cool" summer treat, my go-to has alway been making homemade cheesecake. There is no need to turn on an oven, and everything is served delicious and cold! I also love how versatile cheesecake can be, add cookies, fruit, chocolate, jam… the possibilities are endless. In this blog we will be looking at a recipe from the Baking Coach’s very own owner, Lisa Basini in one of her latest “ET Magazine” recipes! This cheesecake version is a more classic take on the popular dessert and topped off with fresh strawberries! Enjoy!
HERE IS WHAT YOU NEED:
- One 9-inch pie pan OR 10-inch tart pan
- 10 sheets of graham crackers
- 6 tablespoons of butter
- One 8-ounce package of cream cheese, soften
- 1 package of vanilla instant pudding mix
- ½ cup of whole milk
- ½ cup of fresh strawberries
- 1 small container of non dairy whipped topping
HERE IS HOW YOU DO IT:
- Find a resealable bag and a rolling pin. Take your 10 sheets of graham crackers and place them inside the bag and seal the bag up. Take your rolling pin and gently crush the crackers until they are into fine crumbs.
- Add your butter to the bag and with one hand, combine the butter and crushed crackers until everything is well combined.
- Take out the contents of your resealable bag and press it into the base of the pan of your choosing. Set the pan into the fridge to harden.
- Take your cream cheese and vanilla pudding mix and place it in a large mixing bowl. Using a mixer or a whisk at a medium speed, mix together the cream cheese and vanilla pudding. Reduce your speed and slowly add the milk to your bowl. Combine everything well but be cautious to not create any lumps.
- Lastly, fold in 1 cup of your non-dairy whipped topping. Spoon the mixture in your pie pan on top of the graham cracker crust.
- Place pan in the fridge and let it chill for at least 2 hours (TIP: chill overnight for best results)
- Once chilled, place the rest of your whipped topping on top of the cake and top with your sliced strawberries.
- Eat and enjoy!
Written by: Allison Silibovsky
