Outrageously easy no-bake cheesecake

By Trevor Connie
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A ridiculously easy cheesecake that will impress at dessert time.

SERVES
8
TOTAL TIME

Ingredients

  • 1 9” store bought Graham piecrust
  • 2 250 gram packages cream cheese, room temperature
  • 1 cup icing sugar
  • 1/2 cup Natrel sour cream (14%)
  • 3/4 cup (175 mL) Natrel Lactose Free 35% whipping cream
  • Zest of one lemon
  • 2 cups canned pie filling of your choice

Directions

  1. In a large bowl with an electric hand held mixer or stand mixer, combine cream cheese and icing sugar, beat two minutes or until smooth. 
  2. Add sour cream and 35% whipping cream. Mix for four minutes or until thickened. 
  3. Stir in lemon zest.
  4. Spread mixture into piecrust. 
  5. Cover loosely with plastic wrap and chill for at least five hours or ideally over night. 
  6. Top with pie filling.
  7. Keep refrigerated until serving. 

For more information on Natrel products, visit www.natrel.ca

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