Fleur No-Bake Cheesecake
Don't pay too close attention to the decadent ingredients - it won't taste very good by substituting low fat versions of any of the ingredients! Just top with plenty of fruit and spice.
Best made in a 9" spring form pan, but it will also work in a pie pan.
For the crust:
1 1/2 cups graham cracker crumbs (about 13 rectangle graham crackers)
2 tablespoons granulated sugar
6 tablespoons butter, melted
For the filling:
16 ounces cream cheese (not neufchâtel), softened to room temperature
1 teaspoon pure vanilla extract
1 cup (4 ounces) powdered sugar
1/2 cup sour cream
3/4 cup cold heavy whipping cream
2 1/2 teaspoons Fleur Spice
For the top: Fresh sliced peaches, strawberries, blueberries, raspberries
Combine the graham cracker crumbs, sugar and melted butter in a bowl until the crumbs are sticky.
Transfer to your pan and press down into an even layer, making sure to push some up on the sides for edging.
In a separate bowl (either the bowl of a stand mixer, or a bowl large enough to accommodate a hand mixer), combine the softened cream cheese, vanilla and powdered sugar and mix until smooth and light, about 2-3 minutes. Next add the sour cream, whipping cream and Fleur spice and continue to mix until very thick and creamy, about 4-5 minutes.
Spread the filling evenly onto the prepared crust, cover and refrigerate for at least four hours or overnight. Just before you're ready to serve, top with fresh fruit and a dash of Fleur.