No Bake Cheesecake Sandwiches

The other day we were having guests for Sunday lunch and I decided that morning that I wanted to serve cheesecake for dessert.  To be more accurate (and honest), I decided I wanted to EAT cheesecake for dessert.

 But since traditional cheesecake has to cool after baking and then chill several hours or preferably overnight, there wasn’t time to make one and have it ready in time for lunch.  As they say, “necessity is the mother of invention”.  That became true again in my case because without the adequate time to make a proper cheesecake, I had to improvise.  The result of that improvisation is what I’m sharing with you here.  It was well received at lunch and later VERY well received by Jeremy, my 10 year old grandson and favorite volunteer taste tester.

I’m guessing if you try these, you’ll approve and give them the “thumbs up” as well. 🙂

No Bake Cheesecake Sandwiches

16 whole graham crackers divided in 2 pieces
8 oz. pkg. of cream cheese at room temperature
1/2 cup powdered sugar
1 cup heavy cream
2 tablespoons powdered sugar
2 teaspoons vanilla
1/2 cup jam, strawberry, raspberry, blueberry, or boysenberry

Beat together the cream cheese, 1/2 cup powered sugar, and  1 teaspoon vanilla until smooth and creamy.  Whip the heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon vanilla and add it to the cream cheese mixture.  Stir just to combine.

Place 16 graham cracker halves on a cookie sheet.  Top with cream cheese mixture.  Place these in the freezer  for 20-30 minutes to firm them up.  Remove from freezer and add jam.

Top each with the other half of cracker and return to freezer for another 20-30 minutes. (These can be left longer or up to overnight if you have extras or leftovers which is unlikely.)

Enjoy these with family, friends or anyone you love and life will be that much more abundant!
Bon appetit 🙂