Cool Whip Cheesecakes Recipes
COOL WHIP CHEESECAKES
Easiest cheesecake ever. Cream cheese, Cool Whip, and sugar combine to make the creamy, no-bake filling. Top away with pie filling, fresh fruit, or other toppings as desired.
Time 2h
Yield 16
Number Of Ingredients 5
Steps:
- Place the cream cheese and sugar in a large mixing bowl. Beat on medium speed with an electric mixer until combined and fluffy. Stir in the Cool Whip by hand. Divide the cheesecake batter between the prepared pie shells. Top with pie filling and place in the refrigerator until chilled. This recipe can be made with reduced fat or fat free cream cheese and Cool Whip.
Nutrition Facts :
NO-BAKE COOL WHIP CHEESECAKE RECIPE
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and pre heat to 350 F. Place the graham cracker crumbs and sugar in a food processor and process until combined.
- Drizzle in the melted butter and pulse until combined.
- Press the graham cracker crust into 6 greased mini cheesecake molds. If you are using a muffin tin , make sure to use liners.
- Bake until the crusts are lightly browned, 5 to 8 minutes. Let cool completely while you make the filling.
- Beat the softened cream cheese with the sugar and vanilla until combined and fluffy.
- Fold the whipped cream topping into the cream cheese mixture.
- Fill the prepared crusts to the top of the molds a bit at a time with the cream cheese mixture, pressing down on the top with a spoon or spatula so the crust is completely covered and there are no pockets of air.
- Cover and refrigerate until firm, about 2 hours.
- Remove the cheesecakes from the molds, top with fresh berries and serve. They can also be kept chilled for up to 2 days before serving!
Nutrition Facts : Calories 711 kcal, Carbohydrate 67 g, Cholesterol 102 mg, Fiber 2 g, Protein 7 g, SaturatedFat 30 g, Sodium 420 mg, Sugar 52 g, Fat 48 g, ServingSize 6 cheesecakes (serves 6), UnsaturatedFat 0 g
NO-BAKE CHEESECAKE WITH COOL WHIP®
This is my favorite easy cheesecake recipe. When I want cheesecake in a flash, I make this no-bake style. I love to share it with friends and family. It's as easy as 1-2-3! Top with additional graham cracker crumbs and whipped topping, if desired.
Provided by cafecook
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
- Refrigerate until firm, 2 to 3 hours.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 57.4 g, Cholesterol 49.3 mg, Fat 25.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 14.8 g, Sodium 286 mg, Sugar 42.1 g
NO BAKE CHEESECAKE II
Very easy recipe and light texture. Great summer dessert recipe. To make 2 pies, multiply recipe by 1.5.
Provided by Jill M.
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 6
Steps:
- Beat cream cheese, sugar, and vanilla extract until smooth. Fold in Cool Whip.
- Fill pie crust and top with pie filling. Chill 1 to 2 hours before serving.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 45 g, Cholesterol 41.1 mg, Fat 20.6 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 11.8 g, Sodium 235.4 mg, Sugar 26.4 g
FLUFFY 2-STEP CHEESECAKE (COURTESY OF COOL WHIP)
Make and share this Fluffy 2-Step Cheesecake (Courtesy of Cool Whip) recipe from Food.com.
Provided by mamacancook
Categories Cheesecake
Time 18m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Beat cream cheese and sugar in a large bowl with an electric mixer on high speed until smooth.
- Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate 3hrs or until firm.
- Garnish with fruit of your choice or leave plain with a dollop of cool whip on top.
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