A classic no-bake crumb cheesecake. The kind of cake you never get tired of.
The cake you get here melts in your mouth, isn’t overly sweet, and is very easy to make. It’s wonderful even after 3 or 4 days in the refrigerator, and you can dress it up with strawberry sauce, blueberry sauce, or fresh fruit on the side.
- Please note — this recipe makes 2 cakes in 8-inch (20 cm) pans, or 1 cake in a 9- or 10-inch (24–26 cm) pan.