This No Bake Cheesecake can easily be made the day before an event. Don’t cover it tightly, and the crust will stay crunchy. It’s delicious!
For the Crust:
2 sticks (1 cup) butter at room temperature
2 cups flour
1/2 cup brown sugar
1 cup chopped nuts (walnuts, almonds, etc.)
1 pint whipping cream
1 cup powdered sugar
1 8 ounce package cream cheese at room temperature
1/2 tsp. vanilla extract
1 package 4 3/4 oz. junket Danish dessert mix (found in the jello section)
1 3/4 cup water
1 cup sliced strawberries + 1 cup blueberries
alternative: can use pie filling instead of Danish dessert
For the Crust:
Combine room temperature butter, flour, brown sugar and nuts in medium size bowl and using a fork, combine together. Do not over mix.
Lightly press 2/3 of this crust mixture into the bottom of a glass 9×13 baking dish or divide equally between 2 smaller baking dishes. Save 1/3 of this mixture, and crumble in large pieces on a small cookie sheet. (squeeze crumb mixture in the palm of your hand tightly, and let large pieces fall away onto the cookie sheet)
Bake crust in pre-heated 350 degree oven for about 20 minutes or until golden brown.
Remove from the oven and let cool completely before adding the cream cheese & berry mixtures.
Whip softened Cream Cheese until light & fluffy. Make sure that you don’t have any lumps remaining. Slowly add 1 cup powdered sugar and continue beating until it’s very creamy. Add 1/2 teaspoon vanilla and beat again.
Beat one pint whipping cream (2 cups) until stiff peaks form.
Fold the cream cheese mixture into the whipped cream until blended together.
Mix 1 package danish dessert with 1 3/4 cups water in saucepan over medium heat. Stirring constantly, bring this mixture to a boil. Continue to boil for one full minute. Don’t quit stirring!
Take the mixture off the heat and let cool just slightly. Add the sliced strawberries, blueberries and let cool completely IN THE SAUCEPAN.
Spread Cream Cheese cheese mixture over the cooled crust. Spread Berry mixture over the cream cheese layer. Refrigerated uncovered for 3 to 4 hours.
Before serving, top with reserved cookie crumbles and additional chopped nuts if desired.
This dessert keeps well in the refrigerator. Cover very loosely, or not at all.