Ingredients

For the graham cracker crust

• 12 sheets of graham crackers (2 cups)
• ½ cup butter (melted)
• ⅓ cup granulated sugar

For the no-bake cheesecake

• 16 ounces cream cheese (softened)
• ¾ cup granulated sugar
• 1 ½ cups Kemps heavy whipping cream
• ½ teaspoon vanilla extract

For the topping

• ¼ cup fudge or chocolate syrup

How to

1. Use a food processor or gallon bag and rolling pin to finely crush the graham crackers.
2. In a medium mixing bowl, mix the crushed graham crackers, melted butter and sugar until well combined.
3. Use your fingertips or the back of a measuring cup to press the mixture evenly throughout a 9” pie pan.
4. Set the crust in the fridge to set while you make the cheesecake filling.
5. To make the no-bake cheesecake filling, use a hand or stand mixer to mix the cream cheese, vanilla and sugar until smooth. Scrape down the bowl once complete.
6. Whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture until well-combined.
7. Spread the cheesecake filling evenly over the graham cracker crust.
8. Drizzle chocolate sauce or hot fudge over the top of the cheesecake filling and use a butter knife to swirl the chocolate throughout.
9. Allow the cheesecake to set in the fridge for 3-4 hours before enjoying!