Easy, quick and delicious. No bake cheesecake has so far been baked twice in this kitchen, and admittedly on both occasions it started with an overcooked brownie that served the crust of this lovely dessert. Ha.. ha.. But what a great crust it made! Instant sell-out.

This recipe makes an 8x12 pyrex dish

Ingredients:

Crushed brownie bits or 2 cups graham cracker crumbs

2 tbsp sugar (not if using brownie bits)

1/2 cup unsalted butter, melted

2 packs 8oz / 227g neufchatel or cream cheese, room temperature

1/2 cup white sugar

2 tsp vanilla extract

2 cups heavy cream

Directions:

1. Make crust by mixing brownie or cracker crumbs, sugar and melted butter in a bowl.

2. With the back of a spoon or a small measuring cup, press into the bottom of the pan until quite dense and smooth on top.

3. With a mixer, beat the cream cheese until smooth, then add the sugar, beating until light and fluffy.

4. Then beat in the vanilla until incorporated.

5. In another bowl, beat the cream until soft peaks form.

6. With a wooden spoon, fold the cream into the cheese mixture.

7. Spoon this into the pan on top of the crust and smooth or swirl the top.

8. Chill in the fridge for at least 6-8 hours, preferably overnight.

Top with your favorite: blueberry, strawberry topping. You can even mix in some oreos, and sprinkle some on top for an oreo cheesecake. Yumm!