"This cheesecake recipe is easy, yet delicious. It usually takes about 5 minutes (10 minutes tops) to mix this up." — Misty M.
Watch video tips and tricks
1 (12 ounce) container
frozen whipped topping, thawed
1 (8 ounce) package
1 (9 inch)
pie shell, baked
This is a good recipe. It is also great for variety. I put it in gramn cracker crust and then add my favorites. Snickers,Butterfinger,Oreo cookies,what ever your heart desires. I also add crushed pineapple,pecans,cherries,coconut,then you have Hawaiian Delite!!!
It was good I just felt it lacked a little flavor. My husband loved it.
This recipe is Great !if you don't have enough time to whip something up , this was so fast and so inexpensive to make. the only thing I did different was I used a regular size cool whip and I put it in a graham cracker crust pie shell. so good , so good! I say give it a try. I made 3 of them and I didn't have any left.
1/2 sugar per 8 oz cream cheese works better with this recipe, also blending the sugar into the cream cheese with a hand mixture until the cream cheese is smooth will give it a creamier texture. Also I had pudding cups so I mixed 2 chocolate pudding cups in, then grated a bit of chocolate candy bar over the top as a garnish. Best way to make it seems to be using cupcake holders in a cupcake pan, put layer of fruit filling in, add this cream cheesecake until 3/4 full, top with oatmeal cookie, freeze. Take out, remove cupcake wrapper, place on plate with fruit side up and let thaw for individual cheesecakes. My husband has informed me the best way to eat this is rolled up in a pancake topped with fruit for his version of a blintz.
I really liked this pie. I used a store-bought graham cracker crust. I also added one teaspoon of amaretto liqueur. : ) Nice flavor. Topped with cherries, it looked visually appealing. It didn't quite have the texture of regular cheesecake. Wonder if the cream cheese needs to be increased? At any rate, it's quick and convenient - which works for me being a full time working woman. I took it to a potluck last night and it was all gone.
This was pretty good. Definitely not the best cheesecake I've ever had by any means, but the quickness made up for it. I didn't make the crust as I used a pre-made one.
Good flavor, although it doesn't have the texture of cheesecake at all. I've made this many times using a premade graham cracker crust. Try adding chocolate chips, caramel or any other toppings to make it different variations of cheesecake.
I've made this a couple of times using the basics. I change the cream cheese to 4- 8oz.fat free blocks, fat free frozen whip topping and use 2-3 tsp. almond extract. I delete the sugar, seems the cool whip is sweet enough. I portion these into 3/4 cup portions and stir in frozen blueberries when served. It makes a nice fat free snack.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Cheesecake Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 254
Easy to make, this yummy and unique dessert always gets raves.
See how to make a quick-and-easy, award-winning key lime pie.
See how to make a simple apple pie with a flaky, golden-brown crust.