This is the cheesecake that Meghan requested for her birthday. It goes together very quickly and requires just one hour of refrigeration before serving. Great for procrastinators like me!
The hardest part is finding the ladyfingers. This year we didn’t have time to hunt for them, so we skipped them. Well…the cheesecake did lose a little structural integrity without them, so we’re thinking of an alternative for next time. Maybe vanilla wafers?
Ladyfinger Cheese Cake
2 packages (11.1 ounces each) no-bake cheesecake mix
2/3 cup butter, melted
1/4 cup sugar
1 package (3 ounces) ladyfingers (25 cookies)
1 package (8 ounces) cream cheese, softened
3 cups cold milk, divided
1 carton (12 ounces) frozen whipped topping, thawed
1 can (21 ounces) raspberry pie filling or flavor of your choice (we used cherry)
In a bowl, combine contents of crust mix from both packages, butter and sugar. Press onto the bottom of an ungreased 10-in. springform pan. Arrange ladyfingers around edge of pan.
In a bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix from both packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping. Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving. Yield: 12 servings.