Fold the whipped cream topping into the cream cheese mixture. I’ve also utilized this recipe for years!! In a medium bowl, combine the crust ingredients and mix well to combine. I ended up freezing the rest of it and eating it frozen. My double recipe uses: 3-8oz. My double recipe uses: 3-8oz. ★☆ I tasted wonderful, but was runny. You can use any crust you want to, but let me tell you, the coconut crust makes the cake. Mix thoroughly. cracker crust and refrigerate at least 1 hour. Gently stir in To make this into one large cheesecake, use a springform pan or prepare it in a pie plate. Specifically no-bake strawberry cheesecake. It tasted fantastic. Want the printable version of this $20 plan? I bet the fat was important in this recipe! I may freeze it and eat it that way. Found this recipe while looking for ways to use Cool Whip after hubby bought a big tub. Now everyone at your potluck can have a banana split, no muss, no fuss! This will save you time and dishes. 2. Fill the molds a little bit at a time. https://www.frugalfarmwife.com/article/coconut-pie-crust-gluten-free-grain-free/. Not sure. I used a 14oz can. Freezing the pie worked fine. So now I am trying the freezer!!! Fill the prepared molds with the cream cheese filling. Pour mixture into graham cracker crust. Fold in the Cool Whip® until all ingredients are completely blended. Still not seeing the link for coconut crust , Well, that’s odd. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Enough said. I made this for Memorial Day and it just wouldn’t set up and was very soft. I did have really really good and juicy strawberry’s. https://www.yummly.com/recipes/no-bake-cheesecake-cool-whip Mine didn’t set, either. 5. Microwave on HIGH 10 to 15 sec. Only thing I thought is might due to me using ffat free SCMilk and 1/3 fat cream cheese. Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping. As gluten-free recipes go, no-bake cheesecake is easy to adapt, because all you need to do is swap out a gluten-free crust for the original. MmmMmm, Good! Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Looking to make the best desserts ever? This looks delicious and I love that it doesn’t have coolwhip in it. They use only six ingredients if you don't make your own crust. In a large mixing bowl, beat the cream cheese with a mixer to soft and creamy. Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Strawberry Pretzel Pie. Add Cool Whip. I will try this once more with the fat loaded ingredients and if that fails – the end I will search for a more dependable recipe. Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. cracker crust. Add one fourth of your strawberries and turn your mixer to medium-high to mix. Gently Fold in the Cool Whip. I have made this cool whip cheesecake for years but I have never put powdered sugar in it. So try the crust – it’s super easy to make after all! Fold in the Cool Whip® until all ingredients are completely blended. Chill for at least 2 hours to set before serving. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. You can also buy a pre-made store-bought graham cracker pie crust. Instead, we use sweetened condensed milk. In this case, I’m using a coconut crust. Chill for at least 2 hours to set before serving. —Shauna Havey, Roy, Utah In a large mixing bowl, beat the cream cheese with a mixer to soft and creamy. No one will know that you didn't spend hours baking these little cheesecakes. There was an error submitting your subscription. Cover and refrigerate for 2 hours, or until completely chilled and firm. I used Neufchâtel instead of full-fat cream cheese, too. I have made this cool whip cheesecake for years but I have never put powdered sugar in it. 1 pkg (250 g) Philadelphia Brick Cream Cheese, softened. Pour into prepared pie crust and refrigerate several hours before serving. Pour the cheesecake filling into a store-bought Graham cracker crust and smooth the top with a spoon or spatula. Cream cheese, Cool Whip and powdered sugar make up the filling, and a canned blueberry pie filling makes an easy topping for No-Bake Cool Whip Cheesecake. Taste of Home is America's #1 cooking magazine. PHILADELPHIA Cream Cheese, softened, (8 oz.) * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. All Rights Reserved. Gabriel brought in a large box of strawberries a few days ago, and all I could think was cheesecake. (this step is optional – I did it because I wanted my cheesecake to be a pretty pink. Pour in sweetened condensed milk, and powdered sugar and mix well. The crust did stick to the bottom of the pan, next time l will use a non stick spray. We topped them with fresh summer berries, but you can top them with whatever fruit you like. Spread in gram. can you write a link to your Pinterest? They're rich and fluffy all at the same time... the perfect decadent, yet cool summer dessert. Remove the cheesecakes from the molds, top with fresh berries and serve! Serve immediately, or refrigerate for about an hour for a firmer cheesecake. cream cheese, 3-12oz. See site policies for more details. Gabriel brought in a large box of strawberries a few days ago, and all I could think was cheesecake. Then, later, we sampled actual cheesecake, and both agreed that the crust added a whole new dimension of deliciousness. cracker crust. Mix thoroughly 8 oz Cream Cheese and 1/2 cup Sugar. Make them ahead of time, to cut down on prep the day you are serving. I think they’re 14 ounce cans? Beat together the cream cheese, sour cream, sugar, and vanilla until you form a smooth mixture. Wondering how freezing it worked out? Pour into pie crust. That’s so pretty! Then press down on the top of the filling with a spoon or spatula so they completely fill the mold and there are no gaps or pockets of air. Pour mixture into graham cracker crust. together. Hmm…wonder if I can use light cream cheese and light cool whip to make it a little more low calorie/diet friendly?! Please read my disclosure policy for more info. I think I’m going to make this for a BBQ dessert this weekend and make a larger batch, maybe double it or 2.5 it, and put it in a 13×9 pan…I think that should work!