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Impossible Cheesecake

I was making Impossible Pie the other day and came across a recipe for Impossible Cheesecake. I had some extra cream cheese, so I figured I'd give it a try.

3/4 cup milk

2 teaspoons vanilla

2 eggs

1 cup sugar

1/2 cup Original Bisquick™ mix

2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened


1 cup sour cream

2 tablespoons sugar

2 teaspoons vanilla



Heat oven to 350°F. Grease 9-inch pie plate.

Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.

Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.If desired, make topping and spread over top of completely cooled cheesecake. Serve with fruit.

I didn't have super high hopes for this, but it was so easy and yummy. I would definitely recommend the topping. It reminded me of this Magic Fruit Dip.

Also, I had more cheesecake than fit in my pie pan, so I blended in some cocoa powder and baked two mini-chocolate cheesecakes in some little ramekins. Great experiment.


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