This weekend I came home with 20 lbs of sugar, enough flour to antique all of Chi Mega and its alumnis, and more Crisco than any ten rounds of Crisco Twister could ever use. Um, the last two descriptions should not be taken as an insight into my college years. It does however mark the start of high baking season. And to ease everyone into it I’m starting with a no-bake cheesecake. This is an easy recipe that can be thrown together in twenty minutes and refrigerated up to three days before serving.
This year I’m going to attempt to keep the craziness contained by simplifying my repertoire. That said, I’m opening it up. If anyone has any dessert requests they want to see made on ES this year — let me know by leaving me a note in the comment section.
Salted Peanut No-Bake Cheesecake
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter, melted
1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside