Want a perfect, simple dessert for summer?
Here’s an easy, no-fail recipe for your next get together (or cheesecake craving!) I’m going to keep this real frank. Step 1: buy ingredients. Step 2: mix it all together. Step 3: let it chill. Step 4: indulge!
But seriously, this little dessert is always a hit.
I love regular cheesecake, but in the summer, no one wants to cook or have their oven on for an extended amount of time. It’s creamy, smooth and delicious. At our family gatherings, this always just hits the spot (and disappears quickly). It’s something that everyone loves and my 7-year-old could probably put this together without a hitch. In fact, next time, I think I’ll let her do the honors.
The recipe is simple but can easily be adapted. You want to make sure the sour cream and cream cheese are both room temperature before mixing them up so that your cheesecake turns out nice and smooth when you mix it. Otherwise it looks a little bumpy, but still tastes the same, so no worries if this happens to you. And you may want to add a little more powdered sugar to your mix for a slightly sweeter version.
You can also make your own pie crust from graham crackers or make your own homemade fruit topping. But I prefer this version, because with three little ones, I’m always looking for whatever can make my job easier.
1 cup powdered sugar
2 – 8 oz. cream cheese, softened
16 oz. Cool Whip
1 cup sour cream, room temperature
1/2 tsp. vanilla
2 graham cracker pie crusts
1 – 21 oz. can pie filling (any variety)
Mix together all ingredients except the pie filling and crust. Pour evenly into graham cracker crusts. Chill in refrigerator at least 1 hour. Top with pie filling of your choice. Return to fridge to fully set up another 1-2 hours before serving. This is enough to make 2 cheesecakes.
Enjoy! Leave a comment with your favorite summer dessert!