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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2 (8 ounce) packages
cream cheese, softened
frozen whipped topping, thawed
1 (21 ounce) can
apple pie filling
1 (9 inch)
prepared graham cracker crust
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.
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!
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.
excellent!!! make sure you use cool whip.
add about 3 tbsp of cocoa for no bake chocolate cheese cake. there was almost a fight for the last piece
based on the few inexpensive ingredients and ease of prep, I'm rating this a 5. Although I prefer the 'real deal', this was great for the summer. I made my own crust using up those Danish butter cookies that I had a ton of leftover in the freezer from X-mas. This made a superb buttery shortbread crust. I beat the cream cheese w/sugar real well and there was no graininess. It also incorporated alot of air and the filling was very fluffy. Used French Vanilla cool-whip and added the vanilla and the zest of 1 orange. When the crust came out of the oven, I placed chocolate chips in the bottom and they melted a bit to press into the bottom of the crust and topped with the filling. The combo of orange and chocolate was incredible. I made a small cupcake size cake for me to rate and gave the pie to a neighbor boy. If using a store bought crust, I think there would be way too much filling for the shell, so you might as well make your own and put it in a larger pie plate. Very versatile recipe. Thanks alot!
This was a great no bake dessert!. I used a store bought shortbread crust that I spread with a little homemade strawberry freezerjam. Then filled it with the cream cheese mixture. To which I added lemon zest. Then I tpped it with more strawberry jam. I also used reduced fat cream cheese and light Cool Whip. The result was a wonderful cool summer treat that I will make again! Oh, with the extra that didn't fit in the crust I spread it on half a graham cracker, topped it with the other half and put it in the freezer. Like a little ice cream sandwich! Thanks!
Very light and fluffy. I cut back the sugar a touch because it seemed like it didn't need that much. Also there's more of a whipped cream taste than a cream cheese taste so if you like more of the cream cheese taste I would cut back on the whipped cream just a touch also. Very declicious though!
Thank you for sharing this recipe. My Mom used to make it all of the time. Make sure you mix the cream cheese and sugar for 5 minutes plus. This will help work out the grainy texture. And if you want to put it in an 8 1/2 x 11 pan, it works out great! I mixed together 2 cups of graham cracker crumbs, 1/4 cup sugar and 1/2 cup butter to make my crust. It fits perfectly! No worries about 5 lbs of stuff in a 10 lb bag! Woo Hoo!!! Oh, and it taste wonderful if you are looking for a lighter version of a cheesecake.
* Percent Daily Values are based on a 2,000 calorie diet.
No Bake Cheesecake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 185
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