Say Cheesecake

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.

CRUST:
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)

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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)

2014-12-09 19.10.241 c. sugar – I prefer to use  4 T honey instead and add 3 T seedless raspberry fruit spread

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1 1/2 c. Cool Whip – Or like me half a tub of cool whip

2014-12-09 19.26.311/2 c. white chocolate chips  – plus more to your liking                                                                                           Fresh raspberries, optional.

Mix cream cheese and honey together until smooth.

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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.

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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).

2014-12-09 19.39.00

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?

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