Easy No Bake Cheesecake

Hello friends great to see you again, it has been so long! If you've been here a while you know that I have a pretty severe eye condition and I've been going through some problems with that. Dealing with my dads passing, etc but I'm back!

As always there's a story here! I found a random recipe box. I have no idea where it came from. I have no idea where the recipes inside of it came from. It's in all different handwriting and I have absolutely no recollection of this. However, I did find some great recipes and I am going to share them with you! I did find a few that are my mom's recipes so there's that and I'm really excited to share those! So we'll call this the recipe box mystery!

This recipe is a classic no-bake cheesecake. It's a good one to stir things into to add toppings to and as long as you use a 10 inch crust there's plenty of room for all of that. It's just a great base recipe. It happens to taste delicious too! So let's get in to this super easy no bake cheesecake!

You will need:

1-8oz pkg cream cheese (room temp)

3/4 granulated sugar

1 T vanilla extract

1 small box instant vanilla pudding

1 pint heavy whipping cream(2 cups)

One 10-in graham cracker crust

Using a hand mixer or a stand mixer, mix all ingredients until well combined and smooth. (If you're going to stir in anything, this is where you will do it.) Pour into the graham cracker crust cover and refrigerate for at least 3 hrs.

Again, this can be made in a smaller crust or a homemade crust just make sure that if you want to top it and present it that way a 10-in crust works best!

ENJOY!

CheeseCake Fluff Dessert

YOU GUYS!  I uploaded this video and forgot to post the recipe!  There will be no awesome blog post, just that I can get this kind of "dessert" at a local grocery store and decided I had to try and make it at home!  I did!  I did!  I did!  Try it if you love cheesecake, especially light, creamy cheesecake!

FILLING:

•  2 sm. boxes CHEESECAKE flavored pudding
• 3 cups heavy cream
• 1, 8oz container of whipped topping

CRUST:

• 1 sleeve (10-12 crackers) graham crackers
• 2 TBSP white granulated sugar
• 1 cup melted butter

   Make crust in your food processor, or by hand.  Add all ingredients into processor or bowl and process or stir until mixture is the texture of wet sand.  Press into the bottom of a 9x9 or round baking dish.  Put about 1/4 cup of crumbs aside for garnish.

For the filling, add in pudding and heavy cream.  Beat for 3-4 minutes, incorporating as much air as possible into the mixture to make it light and fluffy.  Add in 1/2 of your whipped topping and beat it in to lighten the mixture.  Next, take a spatula and FOLD in the rest of the mixture.  When it is completely mixed, add the filling into the crust using a pipping bag or a spoon.  If piping it in, you don't need a tip, or you can use a Ziploc bag, but this step will make it extra light and fluffy, I promise!  When done, sprinkle with the extra graham cracker crumbs and chill for 1 hour.  Oh, NELLY this is awesome!

ENJOY!