No Bake Cheesecake II

No Bake Cheesecake II

48 Reviews 12 Pics
  • Prep

    30 m
  • Ready In

    2 h 30 m
Jill M.
Recipe by  Jill M.

“Very easy recipe and light texture. Great summer dessert recipe. To make 2 pies, multiply recipe by 1.5.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch cheesecake

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Directions

  1. Beat cream cheese, sugar, and vanilla extract until smooth. Fold in Cool Whip.
  2. Fill pie crust and top with pie filling. Chill 1 to 2 hours before serving.

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Reviews (48)

Rate This Recipe
MIHAELA
74

MIHAELA

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!

GRANNYLOOHOO
46

GRANNYLOOHOO

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 sides 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.

tanaquil
33

tanaquil

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. 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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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 372 cal
  • 19%
  • Fat
  • 20.6 g
  • 32%
  • Carbs
  • 45 g
  • 15%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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