No Bake Cheesecake II47 Reviews
- Prep: 30 min
- Ready In: 2 hr 30 min
“Very easy recipe and light texture. Great summer dessert recipe. To make 2 pies, multiply recipe by 1.5.” - by Jill M.
Original recipe yields 1 - 9 inch cheesecake
- 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.
Amount Per Serving (12 total)
- 372 cal
- 20.6 g
- 45 g
Based on a 2,000 calorie diet
Reviews (47)Rate This Recipe
"Another pie recipe asking the cook to fit 10 pounds of stuff into a 5-pound bag... The filling amounts specified are way too much for a 9-in pie crust!..." See more"
"I made my own g. cracker crust and, based on other reviews, used a 10" inch pie plate. I mixed the cream cheese, vanilla, & sugar then added 1/2 the cool whip. I spread this over the bottom & up the s..." See moreides of the pie crust to form a space to spoon the pie filling into. I used cherry pie filling. I mixed the remaining cool whip with a couple tablespoons of the cherry pie filling and spread that over the pie filling. My husband gave it an 8 and wants it again--said it was his kind of pie--Mom gave it a 4. She & I prefer a real cheesecake flavour. However I'm giving it 5 stars because it is quick & easy, tasted very good, hubby loved it, and it is very versatile--I'd like to try it with pineapple or my own fresh strawberry filling sometime."
"I really, really like this dessert and think makes an excellent autumn dessert with the apples. That said, there are many varieties that could be made. I have made this with both peaches and cherries...." See more The first time I made this, I made it with a cooking group and there was some discussion about whether to use powdered sugar or reg. sugar. The reg. sugar gave the pie a grainy quality. The second time I made it, I used powdered sugar and used less, I think it was 3/4 cup."
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