Ruthy's No-Bake Triple Berry Cheesecake

It all started with THIS:

I bought it for Father's Day and the family went a little bit crazy over the blueberry version... It was marvelous!!!!

But as I ate it, I noticed two things: First, it didn't have the normal cheesecake consistency, and second: the creaminess was unmatched by any baked cheesecake I've ever consumed or made... ergo:

UNBAKED.

Instantly my analytical mind went to "How To Best This Recipe????"

Well, okay, not instantly, after eating a lot of good stuff and deciding it was really, really SO STINKIN' GOOD!!!!!

Basically, we're looking at three steps:

1. Cookie crust (or graham cracker, but I like the Vanilla Wafer version better)
2. Cheese filling
3. Fruit filling
4. Whipped Cream Topping

I got out my favorite ceramic cheesecake/pie pan, nice deep dish that you'd spend $20 or more for at a specialty store and I got for $5.99 at Walmart....

Cookie Crust:

40 Vanilla Wafers, crushed completely
4 Tablespoons melted butter
6 Tablespoons sugar

Mix those thoroughly in bowl and then press FIRMLY into the bottom and slightly up the sides of your pie dish/cheesecake pan. Pushing firmly (and you can use the flat of a bowl or cup to help) makes the cookie crust stay together once baked. Bake at 350 degrees for about 8-9 minutes. Remove from oven. Cool.

I used a rolling pin and a countertop to crush these bad boys, but if you want to wash a BLENDER or FOOD PROCESSOR, well... go for it!!!!

This is the consistency you want, "fine crumb".... and think of the arm-wallow-flab you tightened doing this by hand!!! GO YOU!!!!  :)

And here's the crust pressed into my pie pan, baked at 350 for about 8 minutes, and now cooling on those cute crocheted trivet thingies that I've had forever...

Cheese filling:

2 8 oz. packages Cream Cheese, softened
1 cup sour cream
1 cup powdered sugar

Blend cream cheese and sour cream until really smooth. Add powdered sugar. Mix until smooth and then refrigerate until ready to layer pie.

TASTE TESTING IS CRUCIAL!!!!!

Whipped cream topping:
1 pint whipping cream
1/2 cup sugar

Beat on high until stiff peaks form. Refrigerate until needed.

Fruit filling/swirl:

2/3 cup sugar
1/4 cup corn starch
Mix sugar and cornstarch together in 2 or 3 quart saucepan.

Mash together:
1/3 cup water
3 cups of triple berry blend, blueberries, strawberries or raspberries, your preference (if berries are frozen, mash them once they thaw.

Add berries and water to sugar mix and then heat over low heat until berries are thawed and smushed and the consistency thickens to a thin pie filling texture.

Cool fruit filling.  (I tucked it in the freezer because I was short on time, SHOCKER!!!! and that way it was cool enough about an hour or so later...)

Spread cooled fruit filling onto amazingly delicious cookie crust. Then spread cheesy-deliciousness filling over the fruit filling.

Swirl the edges to give the "fruit and cream" ambiance we love... And then swirl the whipped cream on top and freeze until firm.

OH MY STARS, THIS IS THE BEST CHEESECAKE/PIE EVER!!!!!

It's like having cheesecake ice cream, and it is MARVELOUS.

I kid you not, and you know I love to kid you!!!!!

And did you know that princesses LOVE cheesecake?????

Of course they do!!!!

This was totally considered a kitchen SUCCESS!!!!!