I’m going to keep this short and sweet… kind of like the prep time and flavor of this dessert.
If you’re looking to make a quick treat with items that you likely already have… Look no further.
This dessert takes 5 minutes (plus refrigerating/freezing time) but the luxury of this recipe is, everything is UP TO YOU.
Toppings: Up to you
Density: Up to you
Temperature: UP to you
Flavor: Up to you.
But for the sake of the instructions: I’ll tell you what I made this time.
- 1 Sleeve of Honey Graham Crackers
- 1.5 cups of Macadamia Nut Peanut Butter
- 1 (9-12oz) Cool Whip
- 1 (6-8oz) package of cream cheese
- Honey (drizzle)
- Chocolate Syrup (drizzle)
Simply break apart the graham cracker to fit the pan that you’re using (I used a 9×9). *You can blend them and make a real crust but I’m low maintenance.
Mix together the remaining ingredients (with the exception of the honey and chocolate syrup). *NOTE: If you’d like a thicker “pie” filling, use the entire 8oz of cream cheese. If you’d like a fluffier (more whipped) pie (which is what I prefer but not what’s pictures), use less cream cheese (I’d even consider going as low as 4 oz and doubling the cool whip). But the neat thing here is that everything is up to you and you can completely customize this dessert to your craving.
After you’ve spread the cheesecake mixture on the crust, you can freeze or refrigerate it. If you used more whipped cream, I’d recommend freezing for at least 1 hour.
You can also swap out the peanut butter with Nutella, or pie filling. It’s very similar to the recipe I’ve previously posted about “faux cheesecake”.
And a few things I’ll be switching when I make this is again is I’ll be doubling the cool whip, reducing the cream cheese, and adding pudding to it.
If this inspires you to go throw together a makeshift “cheesecake”, let me know what you made yours with!
-C
The Crumb Corner 