No Bake Cheesecake With Cool Whip Recipes
STRAWBERRY-TOPPED NO BAKE CHEESECAKE
Make and share this Strawberry-Topped No Bake Cheesecake recipe from Food.com.
Provided by Trisa
Categories Cheesecake
Time 10m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese till smooth.
- Add sugar, blend in sour cream and vanilla.
- Fold in cool whip.
- Blend well.
- Spoon into pie crust.
- Chill at least 4 hours.
- top with pie filling or strawberries.
Nutrition Facts : Calories 681.6, Fat 40.1, SaturatedFat 22, Cholesterol 61.6, Sodium 407.5, Carbohydrate 76.4, Fiber 1.2, Sugar 37.8, Protein 5.5
CHERRY CHEESECAKE
Find out how to make this amazing no-bake Cherry Cheesecake. This fluffy Cherry Cheesecake takes just a handful of ingredients, 10 minutes to prep and is sure to dominate the dessert table.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours. Serve topped with cherry pie filling.
Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5865 g, Sugar 0 g, Protein 3 g
PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 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 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
30 BEST WAYS TO USE COOL WHIP
These Cool Whip recipes are so easy and make the tastiest treats! With a tub of Cool Whip, you can make cookies, cheesecake, strawberry shortcake, and more!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cool Whip treat in 30 minutes or less!
Nutrition Facts :
EASY NO BAKE CHEESECAKE
This is an easy recipe that doesn't take long to fix. My husbands family has me make several of these around the holidays. To start with you need to have a store bought graham cracker pie crust.
Provided by nparret
Categories Cheesecake
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Put the cream cheese in a bowl and heat for 30 secs in a microwave.
- Stir in sour cream, sugar, and vanilla extract.
- Fold in the cool whip.(If you choose to have strawberries or any type of fruit or topping)Cut strawberries and line the bottom of the pie crust. Then add a thin layer of strawberry glaze over the top.
- Then put the cheesecake mixture in the pie crust. (If using strawberries, put remaining strawberries and glaze on top).
- Put in fridge until ready to serve.
Nutrition Facts : Calories 432, Fat 30.5, SaturatedFat 17.7, Cholesterol 43.8, Sodium 277.1, Carbohydrate 36.4, Fiber 0.5, Sugar 26.5, Protein 4.7
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- Place the crumbled Graham crackers and sugar in a large bowl, add the melted butter and stir with a rubber spatula till completely incorporated.
- Evenly spread and press the graham cracker into the springform pan. Refrigerate the pan for 20 minutes and proceed with the filling.
- Grab a mixing bowl and beat the cream cheese with an electric mixer at medium speed till it is smooth. Then, add the sugar, vanilla, and lemon extract until fluffy. Fold in the cool whipped cream topping into the cream cheese.
NO BAKE CHERRY CHEESECAKE - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
Estimated Reading Time 3 mins
- Start by making the crust. Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish. Refrigerate while you make the filling.
- In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. Gently fold in the Cool Whip or whipped cream. Carefully spread on top of the crust, being careful not to break it.
- Chill for at least 6 hours or up to several days before serving. Before serving, top with the cherry pie filling. Store in the refrigerator. Best eaten within a few days.
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