I LOVE a good cheesecake.  Unfortunately for me, half of my family is lactose intolerant.  So, when I have a chance to make a dessert, one of my go to's is cheesecake.  This way I get a piece or two, and I don't have the entire dessert myself.  

This week I was trying to decide what to make for my club's treat.  My first choice was a peach cobbler.  But, I didn't have enough peaches.  Bummer. So, going through my recipe basket, I found this recipe that I haven't made in a very long time.  I believe it was found it on the inside packaging of the Philadelphia Cream Cheese wrapper.  

Since it was already in the afternoon, I had to come up with a dessert that was relatively quick.  That can be hard too.  My family would have shunned me if I bought a ready-made dessert.  It's just not what we do anymore.  

Philly No Bake Cheesecake

8 oz cream cheese

1/3 c sugar

8 oz cool whip

graham cracker crust

Mix together the cream cheese and sugar.  Gently stir in the cool whip.  Pour in the crust.  Refrigerate 3 hours and serve.

That's it.  Can it be that simple?  YES! Even the pie crust is store bought for this dessert.

I did get a can of blueberry pie filling and everyone could put that on top if they wanted to.  I thought of it too late, but maybe adding one teaspoon of vanilla would help too.

It must have been good, because several people wanted the recipe.  Enjoy it.

Until next time...Stampin' Always,

Cheryl, HomeStyle Stamper