It's-a-Snap Cheesecake

Name: It's-a-Snap Cheesecake
Prep time: 35 min
Total time: 260 min
Yield: 8
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed; ¾ cup sugar, divided; ⅓ cup butter or margarine, melted; 1 env. unflavored gelatin; 1 cup water; 2 pkg. brick cream cheese, softened; 1 tsp. vanilla

This rich and creamy homemade cheesecake is an easy way to make a classic dessert thanks to the no bake filling. It is the perfect ending to a great meal!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed
¾ cup sugar, divided
⅓ cup butter or margarine, melted
1 env. (1 oz. each) unflavored gelatin
1 cup boiling water
2 pkg. (8 oz. each) brick cream cheese, softened
1 tsp. vanilla

Nutrition factsNutrition information

Recipe Tips

Heat oven to 375°F.

Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.

Bake 8 to 10 min. or until lightly browned. Cool completely.

Combine gelatine and remaining sugar in small bowl. Add boiling water; stir 5 min. or until gelatine is completely dissolved.

Beat cream cheese and vanilla in large bowl with mixer until well blended. Gradually add gelatine mixture, beating after each addition until well blended. Refrigerate 45 min. or until thickened, stirring every 15 min. Pour into pie crust.

Refrigerate 3 hours or until firm.