With a Grateful Prayer and a Thankful Heart: Ladyfinger Cheesecake

Wednesday, March 18, 2009

Ladyfinger Cheesecake

Ladyfinger Cheesecake
Taste of Home Recipe


  • 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


  • 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.


Miss Jen said...

This looks simply SCRUMPTIOUS!!!
Ummm.... I look forward to making it
in the not so distant future! ;)
Thank you for sharing.

Miss Jen

Mildred said...

Thank you!

Janice said...

Wow this looks really yummy!


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