Cheesecake takes a lot of time to prepare, first the mixing, and of course if you over mix you’re already set up to fail in the end. Bake it too little, bake it just a little over, temperature to the oven isn’t right? Fail! Cheesecake is one of those challenges I can never pass up, it’s too good to pass up. Even when it fails it’s still worth eating. So what if it’s too thick, so what if there’s a huge crack straight down the middle of it. There’s no way I will pass up a cheesecake and hog it all to myself – which I do. Don’t ever try to take my cheesecake, I will fight you for every last bite.
Now, as for the challenge of making it, sometimes there’s just not enough time for all the fuss ( but again I will claim it’s totally worth it in the end) Someday’s though it’s too hot, really no choice but to find a way around that long process and still end up with a treat to enjoy. This Mock Cheesecake is no bake, and you can mess with the flavors all you want. Feel like being lazy? Open a can of pie filling and dump it on top of the sucker, slice it, share it, enjoy it. My kids enjoy this , and it’s a good treat for hot summer days.
2 pkg. (8oz each ) Cream Cheese Softened
1/3 cup sugar
2 cups whipped topping
1 ready to use graham cracker crust (9in)
* Optional- 1 cup of fruit, I like using crushed strawberries, or crushed raspberries . I have even used about a half cup to a cup of jam, or jelly within the pie to spruce it up just make sure it’s sugar free.
* Additional Fruit for topping, any berry works, you can use one can pie filling as well. Your choice
Beat the cream cheese and sugar together in bowl till well mixed. ( If using jam or jelly, make sure you beat this in with the cream cheese and sugar, move on to the next step)
Fold in your whipped topping. If using fruit within the pie fold it in well now. When mixed pour into your crust and spread evenly.
Arrange fruit if any on top of the pie, set it fridge for about 2-3 hours till set. If you plan on using pie filling for topping, pour this on right before serving.