Shirley's No Bake Cheesecake Aka Cheese Pie Recipe

Name: Shirley's No Bake Cheesecake Aka Cheese Pie
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 1 or more
Ingredients: 16 ounces (2 packages) cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream; 1 teaspoon vanilla extract; 8 ounces Cool Whip, thawed; 1 prepared 9-inch graham cracker crust (store-bought or homemade); 1/2 teaspoon ground cinnamon

Indulge in this creamy, dreamy No-Bake Cheesecake, a cherished family recipe passed down through generations. This isn't your average cheesecake; it's a taste of heartwarming memories and delicious tradition. Made with simple ingredients and requiring minimal effort, this recipe is perfect for satisfying your sweet tooth without spending hours in the kitchen. Imagine the rich cream cheese filling, the delicate hint of cinnamon, and the comforting graham cracker crust – a true culinary classic that's sure to become a family favorite! Get ready to recreate a treasured family recipe and share the love!

Prep Time 15 mins

Cook Time 10 mins

Calories 388.4 kcal

Protein 8g

Rating 5.0 (2 Reviews)

Shirley's No Bake Cheesecake Aka Cheese Pie

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Shirley's No Bake Cheesecake Aka Cheese Pie

16 ounces (2 packages) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
8 ounces Cool Whip, thawed
1 prepared 9-inch graham cracker crust (store-bought or homemade)
1/2 teaspoon ground cinnamon

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How to Make Shirley's No Bake Cheesecake Aka Cheese Pie

Preheat oven to 350°F (175°C).
In a medium bowl, combine 16 ounces (2 packages) cream cheese and 1 cup granulated sugar. Beat with an electric mixer until smooth and creamy.
Add 1 cup sour cream and 1 teaspoon vanilla extract. Beat until well combined.
Gently fold in 8 ounces of thawed Cool Whip until just incorporated. Be careful not to overmix.
Pour the mixture into a prepared 9-inch graham cracker crust. (Instructions for making a crust can be found online).
Sprinkle the top lightly with 1/2 teaspoon ground cinnamon.
Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely before serving.