“No-Bake” Cheesecake

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
  1. Combine Nutriwhip Dessert Topping and cream cheese in a large bowl. Blend until smooth.
  2. Lay one layer of honey graham squares along the bottom of a 9” x 13” rectangular pan, covering the entire surface area.
  3. 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.
  4. Lay another layer of honey graham squares on top of the blended mixture, covering the entire surface area.
  5. Repeat step 3 with the remaining ½ of the blended mixture.
  6. Spread the cherry pie filling evenly on top of the blended mixture.
  7. Cover with plastic wrap. Refrigerate for at least 1 hour.