This recipe is so easy, you probably only need those pictures. It’s that simple.
And really delicious.
I’m not a fan of regular cheesecake. The taste, the texture, the heaviness, it just doesn’t appeal to me.
But this whipped cheesecake? I could eat it every.single.day.
I learned this recipe over ten years ago from my friend Catherine. Her mom used to make it every Christmas eve. It was their family tradition to eat it for breakfast Christmas morning. A special sugary treat with presents and stockings. I love the idea of a tradition for Christmas morning. And while I can’t limit this dessert to just one time a year, I think it could easily be a new family favorite in your house too.
Crush one package of graham crackers.
Cover the bottom of a pan with the crumbs, reserving some for later.
In a mixer, beat two egg whites until tall peaks form.
Remove egg whites and set aside.
In mixer, combine and cream:
two egg yokes
one package cream cheese
one cup sugar
Once creamed, combine mixture with egg whites and one 8 oz. tub of whipped cream.
Fold carefully until well combined–try to keep it as light and fluffy as possible.
Pour mixture into pan, covering the graham cracker crumbs.
Sprinkle the reserved crumbs over the top of the mixture.
Refrigerate to firm or eat immediately.
Making this dessert will make you the hit of the holiday party–I promise!