This isn't real, New York-style cheesecake, but a quick, alternative dessert for the family meal.
|1||9 inch graham cracker crust (see recipe below)|
|8 oz||cream cheese (Philadelphia cream cheese)|
|2 cups||thawed whipped topping (dairy, non-dairy, Cool Whip® or other)|
|1 can||fruit for pie filling (cherries, blueberries, etc.)|
1. Beat together the cream cheese and sugar until a homogeneous mixture is obtained.
2. Fold in the whipped topping.
3. Spread the mixure in the graham cracker crust and spread fruit as a topping over the dessert.
4. Cover and place in refrigerator. Can be stored up to two or three days, but is best a few hours to one day after it is made.
|1 pkg||fine graham cracker crumbs|
|¼ cup||granulated sugar|
|6 tbsp||melted butter|
Mix crumbs, sugar, then melted butter until blended. Press into pie tin using bottom of a glass. Bake at 375° for 7 minutes and cool.