Breads and Pastries
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No Bake Cheesecake
For the Crust
1½ cups graham crackers, finely ground
3 oz butter, melted
For the Filling & Topping
1 cup heavy whipping cream
2 (8 oz) packages cream cheese
1/3 cup sugar
Vanilla extract or lemon zest (optional)
1 envelope unflavored gelatin (dissolved in ¼ cup boiling water) (optional)
Pie filling (cherry, strawberry or blueberry) or any fresh fruit
In a bowl mix melted butter with crushed crackers.
Using a spoon spread and flatten the mixture evenly in a 9" spring form pan to about 1/4 - 1/2 inch thick.
Let it cool in the refrigerator for about one hour.
Beat the cream cheese and sugar with a whisk or mixer until blended.
Stir in the whipping cream, dissolved gelatin, vanilla extract and/or lemon zest (if using) and continue to beat.
Spoon the cheese mixture into the chilled crust and let it chill in the refrigerator for at least one hour.
Top with the pie filling and refrigerate again before serving.