I made the world's easiest cheesecake last night. I took a tub of Philly cheesecake philling, dumped it into a pre-made graham cracker crust, and then shoved it into the refrigerator for a couple of hours to chill. Took me three minutes to make, tops, cost way less than what an equivalently sized store-bought cheesecake would've run me, and tasted
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I did Steph's pumpkin cheesecake (non vegan version) and it turned out swell.
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