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Refrigerator Cheesecake

  • Author: Meagan


Another reason to add to the long list of reasons of why I’ve named my blog as I have…I had to call Deanna, to get the recipe for the birthday cake that I wanted to make for her…you’ll want to make it too – enjoy!



Refrigerator Cheesecake


2 c. graham cracker crumbs AND 1/4 c. sugar AND 1/2 c. butter, melted

1/2 t. EACH cinnamon AND salt

Butter the bottom of a 9 x 13 pan and preheat the oven to 350.  Mix together the crust ingredients until well combined and then press the mixture carefully and evenly into your prepared pan.  Bake for 10 minutes, remove from the oven and allow the crust to cool completely before proceeding.


1 c. cold whipping cream

2 packages (250 g/8 oz) cream cheese, room temperature

3/4 c. sugar

2 t. vanilla

4 or so cups of fresh berries or fruit for serving (left to macerate for an hour or so in a couple of shots of Grand Marnier or Amaretto liqueur…if you wish!)


Using your electric mixer, beat the whipping cream until it’s good and stiff and then scrape the cream into another bowl and set it aside – don’t bother cleaning your mixer.  Next, beat together the cream cheese and sugar – this should take a good 5 minutes – scrape down the sides as needed, but the end result should be fluffy.  Add in the vanilla and beat for another minute.

Fold the stiff whipped cream into the fluffy cream cheese mixture until it’s all well combined and then spread this over your cooled crust.  Smooth out the top as best as you can and then cover and refrigerate – a few hours should work, but I think overnight is best – with the added bonus of being able to make your dessert the day before.  Slice as desired and top with fruit – this is absolutely a cheesecake, but it’s actually also a lovely, light dessert.

  • Category: Cheesecake, 9x13, Make-ahead


From Meagan's Kitchen

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