It set and turned out how you would expect a cheesecake to taste.
However I’m never making a cheesecake like this again as it didn’t taste anything like cheesecake.
This was easy and good. I think I like the version that is cooked in the oven better, though.
This no bake cheesecake is great for those extremely hot days.
The best part is you can change the toppings to whatever you like.
I used mandarin orange slices, sliced strawberries and even chocolate chips.
Ingredients
The Crust:
1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
The Filling:
4-8oz. blocks of Cream Cheese..softened
4 Eggs
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
1 can cherry pie filling for the topping
Instructions
Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling.
Mmmmmmm!