There's nothing better than a cheesecake on a lazy summer afternoon. It's even better with fresh berries.
First things first, the crust. Lazy: make a graham cracker crust. Lazier: buy a pre-made graham cracker crust. Even lazier: place cookies in pan instead of crust. Laziest: skip the crust.
Now for the filling. About an hour before you want to put any effort into it, place 2 8 ounce packages of cream cheese on the counter. You're waiting for them to get soft.
Once the cheese is softened, get a small microwavable bowl and fill it with 1/4 c of water, 1/4 t salt, and 1 package of unflavored gelatin. Let that small bowl sit for 5 minutes.
Add your cream cheese to your stand mixer along with 1/2 c sugar and 1 t vanilla. Beat the cream cheese on medium speed until nice and fluffy, about 5 minutes.
Take the small bowl you set aside earlier, it should now look like a pile of grainy goop. This is ok. Microwave it for 30 seconds, then remove it and stir. If all the gelatin has dissolved, you're done. If not, give it another 15 seconds.
Add the gelatin mixture to your stand mixer, and beat for another 2 minutes.
Use a spatula or other device to spread the cheesecake on top of your crust (or empty bowl). Refrigerate for about 1 hour, or until set before eating.
Optional, garnish with chocolate sauce, caramel, fresh fruit, or anything your heart desires.
Notes: I like to use the cheesecake filling on it's own and pipe it into strawberries for a nice treat.