A delicious no-bake vanilla and almond-scented cheesecake with a graham cracker crust, topped with cherry or blueberry pie filling.

No Bake Cheesecake

Crust:
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter

 

Filling:
2 (1/4-ounce) envelopes unflavored gelatin
3/4 cup granulated sugar
1 cup boiling water
1 cup cream-style cottage cheese
2 (8-ounce) packages cream cheese, softened
1 cup whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (21-ounce) can cherry or blueberry pie filling

1. For Crust: Combine graham cracker crumbs and 1/3 cup sugar. Mix in butter thoroughly. Press firmly onto bottom and sides of a 9-inch spring-form pan. Chill crust.
2. For Filling: Mix unflavored gelatin with sugar. Add boiling water and stir until gelatin is completely dissolved.
3. Using an electric mixer, blend in the following ingredients one at a time; cottage cheese, cream cheese, cream, vanilla and almond extract. Beat well after each addition.
4. Pour into prepared crust. Chill until firm.
5. Top with cherry or blueberry pie filling.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.