The Baking Coach: No Bake Cheesecake

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YOU WILL NEED :

  • 1 – 8- or 9-inch pie pan or 10-inch tart pan 
  • 1 ½ cups graham cracker crumbs
    (or approximately 10 sheets)
  • 6 tablespoons butter
  • 1 package 8-ounce brick cream cheese, softened
  • 1 package of vanilla instant pudding mix
  • ½ cup whole milk
  • ½ pound freshly sliced strawberries to garnish
  • 1 small container non-dairy whipped topping


HERE’S HOW YOU DO IT :

Using the resealable bag, crush graham crackers with a rolling pin, gently rolling and crushing the cookies into fine crumbs.  Add butter to the bag, and using one hand, crush butter into cookie crumbs until well-combined. Press cookie and butter mixture into the base of your pan; set aside in fridge.

Using a hand- mixer on medium speed, beat together the cream cheese and vanilla pudding mixture; reduce spread and slowly add in the milk so as to not create lumps.  Fold in 1 cup non-dairy whip topping, then spoon mixture into the pan. Chill for two-hours or overnight; top with sliced fruit, additional whipped topping, and serve.