Fluffy Two Step Cheesecake I Recipe - Allrecipes.com
Fluffy Two Step Cheesecake I Recipe
  • READY IN 3+ hrs

Fluffy Two Step Cheesecake I

Recipe by  

"No bake easy cheesecake-- won't last long! You can spoon any flavor pie filling over top of cheesecake if desired."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch pie pan Change Servings
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Directions

  1. In a large bowl beat together the cream cheese and sugar until smooth. Gently fold in the whipped topping. Spoon into the prepared crust. Refrigerate 3 hours, or until set.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 3 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2003

wonderful recipe for a no bake cheesecake!! I did substitute used 2 pkg cream cheese, 1\2 cup sugar, 6 oz. whip cream, and 1 tbsp. vanilla. I also added chocolate chips to the top. I even had to give out the recipe it was so good. will make again

 
Most Helpful Critical Review
Jan 29, 2003

I liked this but my husband didn't. Due to ingredients on-hand I made adjustments; used FF cream cheese 16 oz.; 4 oz. ff cool whip and 4 oz. low fat cool whip; 2-3 T lemon juice; 1 tsp. vanilla.

 
Nov 03, 2005

This is my number one choice for cheesecake! I had a recipe before I made this one, but lost it. Here is my suggestion: I do make mine with the 1/2 cup sugar and 2 pkg cream cheese- everyone is saying it doesn't fit in the pie plate.... well!!!! My recipe I had you made it in a little square 9x9 dish!!!!!!! It is so perfect. The crust I use is what makes the recipe absolutely delicious- 1c flour 1c sugar 1/2 c chopped walnuts 1 stick of butter, you just bake that for about 10 minutes. It is way better than graham cracker crust.

 
Dec 19, 2003

Excellent! I doubled the cream cheese and increased the sugar as advised from other reviews. The second time I made it I spread a thin layer hot fudge on the bottom of the crust before adding the filling. The strawberries are a great addition too!

 
Dec 18, 2003

Perfect alternative to a traditional baked cheesecake! It is SO EASY to make!!! Per the advice of other reviewers, I added 2 8 oz packages of cream cheese and increased the sugar to 1/2 Cup. I also added 1 tsp of vanilla. I used a ready-made chocolate crust rather than graham cracker and garnised the top with fresh halved strawberries. It looked pretty and tasted great! I brought this to a luncheon and it was a huge hit .... gone in 5 minutes ... I had many requests for the recipe!

 
Dec 19, 2003

The easiest, yummiest, no-bake cheesecake I've come across. I've made this multiple times and always double the cream cheese (Philly brand every time), and increase the sugar. I top the pie with sliced, fresh strawberries in a strawberry glaze (which I find in the produce department at the store). Truly awesome!

 
Apr 23, 2003

I ate a piece of the cheesecake right after making before it had cooled for 4 hrs, and I didn’t think it was impressive. The next day however we ate some cold and it was delicious! I did add an extra package of cream cheese as suggested and ½ cup of sugar. It was really fluffy and held together great. I served some to my parents and they immediately said they wanted the recipe. Very good, I will make again, next time I will try low fat cream cheese though!

 
Feb 19, 2005

I give this 5 stars because it's a great base recipe! The only change I made was that I used 2 lite Philidelphia cream cheeses and 1/2 cup sugar. It made a little more than would go in the crust so I just put the leftover in a parfait cup with some of the cherry pie filling I put on top of the pie. Make sure you don't use a mixer to fold in the cool whip, fold it in by hand. Also, it is critical for the flavor for it to be chilled for the amount the recipe states. The flavor is much better that way. My husband said he liked this pie much better than a dense baked cheesecake. I think I agree although I don't think I would pass up either!

 

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Nutrition

  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 192 mg
  • 8%

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

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