It’s official: I may have uncovered the perfect recipe for us lazy and slightly culinarily challenged individuals. The recipe is simple, student-friendly, and could even be considered fancy—and no, I’m not talking about nachos or baked potatoes. This week’s Blackboard Special has been contributed by Stephanie Vega, a student development officer at the Office of Student Transition, who has offered a recipe passed down from her mother: a “no-bake” cheesecake.
Now I know what you’re thinking: “But Farah, how on earth will this cheesecake rival those found in the Cheesecake Factory?” Well, dear reader, it certainly will not be a Cheesecake Factory masterpiece. But have no fear, as Vega herself describes the recipe as a “short and simple food formula [that] is a fantastic solution for a speedy, delectable treat”.
Speedy and simple? This recipe already sounds like something that I want to try—and can achieve.
“No-Bake” Cheesecake
Serves 10–12
Ingredients
- 480 g package of medium-sized honey graham squares
- 500 ml package of Nutriwhip Dessert Topping
- 450 g of regular cream cheese (in bar or container form)
- 595 g can of cherry pie filling (or alternative fruit filling)
Metho
- Combine Nutriwhip Dessert Topping and cream cheese in a large bowl. Blend until smooth.
- Lay one layer of honey graham squares along the bottom of a 9” x 13” rectangular pan, covering the entire surface area.
- Spread ½ of the blended Nutriwhip Dessert Topping and cream cheese mixture on top of the layer of honey graham squares, covering the entire surface area.
- Lay another layer of honey graham squares on top of the blended mixture, covering the entire surface area.
- Repeat step 3 with the remaining ½ of the blended mixture.
- Spread the cherry pie filling evenly on top of the blended mixture.
- Cover with plastic wrap. Refrigerate for at least 1 hour.
