Since yesterday was Brownie day and today is National Pastry Day I decided to make – drum roll please – neither of those! These days of treats did make me humgry (it’s when you are hungry and hum Mmmm!) for my fave dessert-Cheesecake! Oh my I need a slice now. White chocolate raspberry swirl no cook cheesecake. My yes dear whatever you want dessert. And it’s super easy to make.
1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted
Mix ingredients and press into bottom and sides of 9 inch pie plate.
Or buy one pre-made (not that i did this as she whistles)
FILLING: Or the light fluffy creamy mmmness
1 (8 oz.) cream cheese – I like mine a little cheesier ( is that even a word, is now) so I use 1 1/2 (12 oz) 1 c. sugar – I prefer to use 4 T honey instead and add 3 T seedless raspberry fruit spread
1 1/2 c. Cool Whip – Or like me half a tub of cool whip
1/2 c. white chocolate chips – plus more to your liking Fresh raspberries, optional.
Mix cream cheese and honey together until smooth.
Fold in Cool Whip. Mix until smooth.
Add fruit spread swirling it into mixture for a swirled look or add to cool whip to mix it in thoroughly.
Spread 1/4 c white chocolate chips to pie crust.
Pour mixture into crust (reserve 1/2 c mixture).
Top with remaining white chocolate chips.
Add fresh raspberries if you like, Chill at least 2-4 hours before serving (if you can).
So wondering what the reserved cheesecake filling is for? My son and I take nilla wafers or strawberries and use it a dip. Sinfully mmm.
Tomorrow is Human Rights Day – Do you know yours?