So, remember that one time in my Patriotic Flag Cake post when I mentioned ways to use up Cool Whip if you accidentally bought too many tubs because they were on sale at Harmon’s one day and you have a discount problem and you’re trying really hard to kick the habit, but deals are so much fun??
Oh, I didn’t say all that..? Huh.
Well, it was implied.
Also, that was about me. [Raises hand.]
So when I made that cake, I had two tubs of Cool Whip left over, and zero space in my freezer to store it.
I started texting my neighbor, Tauni (yep, that Tauni, you guys. As in SNAP. Yes, I am the luckiest S-O-B in Utah. I digress), to ask her if she needed any Cool Whip.
And then it occurred to me:
I’ve mentioned this term several times, probably because if I ever created a cookbook, that’s what it would be called. (At least in subtitle).
Because c’mon, guys. Baking is the best way to get rid of food you’re not using — and the funnest!
So anyway, I realized I might be able to use this stuff.
I looked at those two tubs sitting on my counter, and I thought, “What the heck can I bake with Cool Whip?”
Then I went to my fridge.
I started pulling out other things I had too much of:
–Cream cheese (leftover from delicious cannoli dip I’d made earlier)
–Frozen fruit (leftover from all those smoothies I swore were going to get me healthy. The bags were unopened.)
And while I’m pulling things out of my fridge, my son waddles up holding a box of Annie’s graham bunnies and shoves them in my face.
I assume he wants some, right? But when I hand him one, he chucks it into the living room and teeters off to play with his trucks.
So now I’m standing there with a box of freakin’ graham crackers that clearly no one in the house is going to eat.
And then it dawned on me.
Cool Whip + cream cheese + fruit + graham crackers
What does that sound like to you?
My thoughts exactly!
The delicious makings of an easy blackberry sweet cream no-bake cheesecake!
Like, you guys. Could more perfect ingredients have appeared in my hands at that moment??
I got to work. And it was so. easy.
When I brought this treat in to work the next day, the reviews I got from my coworkers were out of this world. They’d never had anything like it, they said, and everyone wanted the recipe.
So here it is for all of you! Make this super easy dessert for all of your summer parties this season, and modify it to your liking!
Two sticks unsalted butter
Two boxes Annie’s Cinnamon graham bunnies (or whatever brand you like)
Seven spoonfuls of sugar (Make Mary Poppins proud.)
Two 8 oz. packages cream cheese
1 package frozen blackberries (or whichever berries you prefer)
Two 12 oz tubs Cool Whip
1.5 cups sugar
1. First, you’ve got to thaw your blackberries. (Or you can use fresh ones, but fresh blackberries weren’t taking up space in our freezer).
You’ll also want to melt your butter before you get started. (That’s just me, but efficiency is my anti-drug).
2. Now, you’re going to want to prep your dish. I learned this little technique from Ruby on Season 4 of the Great British Baking Show. (If you haven’t watched, it’s a must. But be warned that you will never pronounce things like “oregano” and “basil” the same again. [ohr-reg-AHN-oh] and [BAH-zill] for life.)
Line a baking dish with aluminum [al-loo-MIN-ee-yum] foil, first horizontally and then vertically, in two or more layers. This way, you’ll be able to pull the aluminum foiled cake straight out of the dish once it’s chilled, without disrupting the treat with a knife.
(Isn’t that super easy?? Why have I never thought of it??)
3. While your fruit is thawing, create your crust.
(Either leave the cookies in the bag they came in or pour them into a Ziploc baggie)
In a bag, pound the living daylights out of your graham crackers until they’re a fine powder. (I like mine a little thicker, so I didn’t grind mine down too much).
I found two techniques to be especially effective: The Twist and the Pound.
The Twist (patent pending lol) involves just massaging the bag between your hands, letting the cookies crumble under the consistent pressure.
The Pound (already patented by the cool kids of 2004) involves laying the bag on a flat surface and legit pounding the daylights out of it. It’s a little more wear-and-tear on your hand than the Twist, but oh so gratifying. I would especially recommend this method if you’ve had a particularly stressful day at the office.
4. Once your cookies are good and smashed, combine them in a bowl with your melted butter and sugar.
6. Now, to make the filling. Listen closely.
You’re going to literally dump the cream cheese, Cool Whip, and sugar into a mixing bowl. And then mix.
It’s complex, I know. Scroll back up and re-read if needed. Lord knows I had to.
When they’re good and ready, add your blackberries to the mix. Continue mixing until creamy and light purple in color. Your whip should have an airiness to it. If it doesn’t, feel free to add a bit more Cool Whip for texture or cream cheese for density.
7. Once the mixture is mixed to your liking, pour it over the graham cracker lining and smooth top with a spoon.
8. Place in the refrigerator for at least 30 or so minutes, or until you’re ready to eat.
9. Add a dollop of Cool Whip for flair, and enjoy!
Voila! The easiest (and possibly the most delicious, unless you’ve been to New York) cheesecake ever assembled!
What kinds of berries do you like in your cheesecake? Do you like it made with any soft cheese other than cream cheese??