Easy No-Bake Cheesecake



I am absolutely obsessed with both of Alex's grandmothers cooking. They have so many great recipes, and ever since I started dating Alex we have spent the holidays with both of them. In this post, I am going to share a recipe from Grandma Bird.  Either for Christmas or Thanksgiving, I have had the pleasure of eating her signature dishes and desserts, and they are worth all the sugar and calories. 


Now that we live far from them, I wanted to keep the family somehow close in our little celebrations, and I thought that by continuing to make her traditional recipes, Grandma's presence will always be with us. Plus, how cool is it to think about my children and grandchildren, talking about the amazing recipes from their great-grandmother?

Now in her original recipe, she uses huckleberries, but we couldn't find any in this part of the country, so I improvised and used other kinds of fruits or berries. When I visit Idaho I'll make sure to cook the original recipe and share it here, but if you really want it now, just message me and I'll send it to you. 

This recipe is pretty easy to make and it is great if you have children that want to help, since it doesn't need to be baked, and doesn't contain any eggs (salmonella freak over here!) If possible, you should prepare this the night before serving. I hope you enjoy it, and let me know in the comments if you try it!

You Need: 

18 crushed graham crackers
½ C melted butter
1 ¼ C sugar
2 8 oz pkgs cream cheese
2 tsp vanilla
2 C whipping cream

For the topping:
You can use any fruit you choose. This time I used pomegranates,
but I have made it with strawberries before.
You will need about one cup of fruit, 1/4 cup of sugar, water and unflavored gelatin.



The Steps:

1. Start by Warming the cream cheese to room temperature. Crush the Graham crackers. I used my blender because it was easier and fast, but you can do it by hand with a spoon. 

2. Mix the crushed crackers with the melted butter and bake for 8-10 minutes at 350°, then set aside and let it cool down. 
3. In a bowl mix the cream cheese with the sugar and the vanilla. (You could blend it too, instead of using the mixer.) Use high speed until the mixture is smooth and the sugar and vanilla are completely dissolved.

4. Whip the two cups of whipping cream and combine with cream cheese mixture.

5. Pour the mixture over the graham cracker crust and let it chill.

6. In a pan mix the cup of fruit with 1/4 cup of sugar, 1/2 cup of water,
let it boil and then cool it down. Add another 1/2 cup of cold water (or raspberry juice) and mix with the package of unflavored gelatin. This is optional, but for a vibrant red color, use a couple drops of food colorants.


7. Cool and spread over chilled cream cheese mixture. To decorate you can use fresh pomegranate seeds.


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