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Easy Cheesecake Pie

Read Reviews (21)

"This cheesecake recipe is easy, yet delicious. It usually takes about 5 minutes (10 minutes tops) to mix this up." — Misty M.

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 pie Change Servings

1 (12 ounce) container frozen whipped topping, thawed
1/3 cup white sugar
1 teaspoon vanilla extract

1 (8 ounce) package cream cheese
1 (9 inch) pie shell, baked

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Directions

Take cream cheese out of package, and place in microwave for 30 seconds to soften. In a large bowl mix cream cheese, whipped topping, vanilla, and sugar until smooth.
Pour filling into pie crust. Refrigerate for 3 hours.

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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!!!

—Lynda B.

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Most Helpful Critical Review

Nov 27, 2011

It was good I just felt it lacked a little flavor. My husband loved it.

—mom4wine

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24 Ratings

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Dec 29, 2005

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.

—Laurie

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Nov 11, 2009

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.

—deborah

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Apr 23, 2009

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.

—PB

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Mar 18, 2003

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.

—ANNYBER

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Mar 03, 2008

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.

—michelle

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Mar 07, 2007

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.

—DEBWA1WOK

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Nutrition

Calories
384 kcal
19%

Carbohydrates
29.5 g
10%

Cholesterol
31 mg
10%

Fat
28.2 g
43%

Fiber
0.4 g
2%

Protein
4.1 g
8%

Sodium
215 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Cheesecake Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 384
Calories from Fat: 254

% Daily Value *
Total Fat 28.2g 43 %
Saturated Fat 17.2g 86 %
Cholesterol 31mg 10 %
Sodium 215mg 9 %
Potassium 57mg 2 %
Total Carbohydrates 29.5g 10 %
Dietary Fiber 0.4g 2 %
Protein 4.1g 8 %
Sugars 18.2g
Vitamin A 9 %
Vitamin C 0 %
Calcium 3 %
Iron 10 %
Thiamin 9 %
Niacin 11 %
Vitamin B6 1 %
Magnesium 2 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.