Remember that cannoli dip I made last night? Well, I didn’t feel like dipping anymore and I thought that would be a great base for a no-bake cheesecake. I ended up pulverizing a couple of graham crackers for the crust and poured the rest of the cannoli dip on top of the graham cracker crust. Voila, it’s like a two-fer recipe. What a great idea, cause it turned out great. It’s best to put this in the freezer for a bit so it firms up before cutting.
Today, I noticed at the grocery store, that they have graham cracker crumbs already made up for you. That’s pretty sweet, and saves on time. Let’s see, what do I buy? The graham cracker squares or crumbs? I prefer to buy the squares cause you can use them for other things. I also have a food processor, so I don’t mind making the crumbs myself.
Tomorrow, I’ve got a recipe for DIY pumpkin pie spice for ya. Are you excited yet?
- 1 cup of fat free ricotta cheese
- 8 ounces of low fat cream cheese (room temp)
- 1 cup of powdered sugar
- ½ cup canned pumpkin
- 1 tsp vanilla
- 1 tsp cinnamon
- 8 graham cracker squares
- 2 tablespoons of mini chocolate chips (optional)
- 2 tablespoons of butter, melted.
- In a food processor combine the graham crackers and melted butter. Pulverize the butter and graham crackers until course crumbs firm.
- Pour the leftover cannoli dip over the graham cracker crust. If there isn't any dip leftover, combine everything in a food processor for the cheesecake layer until well blended.
- Store in the fridge until firm, or you can store it in the freezer. Just make sure to take it out of the freezer before serving so that it can firm up.