No-bake cheese cake with a ready-made graham crust
The search phrase “no bake cheese cake” usually refers to a cheesecake set in the refrigerator. This version uses a ready-made 9-inch graham crust, so neither the base nor the filling needs baking at home.
The filling follows Philadelphia’s Neufchatel and whipped-topping formula. Use the specified granulated no-calorie sweetener and topping rather than assuming every substitute behaves identically.
Philadelphia’s published version bakes a homemade crumb crust; the ready-made crust is the deliberate no-oven adaptation here. Its nutrition figures do not transfer to this product combination.
Choose a pre-baked, ready-to-fill graham shell, not raw pie pastry. The filling is not a hot custard and will not cook raw dough. Milk and wheat allergens depend on the actual packages.
Ingredients
Step 1
Thaw the whipped topping according to its label and soften the cheese enough to mix smoothly. Keep the packaged crust in its own pie pan.
Step 2
Beat Neufchatel with sweetener until even and free of lumps. Gently fold in the thawed topping rather than beating out all its air.
Step 3
Spoon into the ready-made crust and smooth the surface. Refrigerate at least 3 hours so the filling becomes firm enough to portion.
Step 4
Wash and prepare the fruit. Add it shortly before serving and cut with a clean knife. Keep remaining cheesecake refrigerated.
Comments