5-Minute Cheesecake

Friday, March 20, 2015

I'm the type of person who will be offered a piece of dessert, sheepishly reply "just a small slice, please", but then proceed to walk into the kitchen multiple times throughout the evening to keep picking at the cake or pie. Then on my way home I'll be like, "Why does my stomach hurt?"

I'm also notorious for digging into cake without using a plate or slicing a proper serving. I'll simply stick my fork wherever I please and carve out a little row for myself. I mean, why dirty an extra dish, right? Clayton says that there's a special place in hell for eaters like me. And I tend to agree: That place is right at the front of the buffet line.

Being away in Texas and eating on the go for an entire week really had me yearning for my own kitchen and as soon as our plane touched down on Indiana soil, I started plotting what meals I was going to make throughout the rest of the week and weekend.

Last night, after whipping up a quick dinner of chicken fajitas, I put myself on a mission to make a quick and easy cheesecake to satisfy my sweet tooth (because eating my weight in doughnuts a few days prior just wasn't enough). I've heard of no-bake cheesecake and I'm pretty sure my sister and I went to town once or twice on a tub of pre-made cheesecake filling from the dairy aisle, but like I said, I'd been away from Mixie for quite some time and wanted to put in a little effort.



I didn't use Google or Pinterest for a recipe (shocking, I know), so if this resembles one you've seen before, it's completely coincidental. This recipe might even sound gross to you, but it turned out wonderfully and I've already started devouring it from two different sides of the pie tin (and this is why Clayton gets mad at me).

Note: I did not make the crust. I just happened to have an extra pre-made graham cracker crust in the pantry from this one time I asked Clayton to buy me a BOX of graham crackers and he brought that home instead. Caused some tension at the time, but totally worked out in the end.

Notably Neurotic's 5-Minute Cheesecake

What you'll need:
  • 1.5 tubs of reduced-fat Cool Whip or whipped topping of your choice, room temp (Hint: You can eat the remaining half tub with a spoon later after your husband goes to sleep.)
  • 2 packages of low-fat cream cheese, room temp
  • 1 tsp vanilla extract
  • Powdered sugar (I didn't measure, but if I had to guess, I'd say I used maybe about a cup total.)
  • Any graham cracker crust of your choice
Instructions:
  • Using your mixer's whisk attachment, whip the whipped topping and cream cheese together on a medium-high setting for about 1 minute. Add your vanilla extract and whip another 30 seconds. Then reduce your mixer's speed to low and gradually add in the powdered sugar (adding more if you prefer a sweeter taste). Spoon mixture into your crust and spread evenly. Top with fruit or garnish of your choice (we used blueberries). Then ta-da! Cheesecake!

You might want to let the cheesecake firm up in the fridge for about a half an hour and if that's the case, then this recipe is called Notably Neurotic's 35-Minute Cheesecake.

Have a great weekend!

♥C

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