Recipe by Anne-Marie
"My Mom use to make this cheesecake for us kids when we were coming home from school. Very easy to do, and Yummy."
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1 (8 ounce) package
cream cheese, softened
frozen whipped topping, thawed
1 (9 inch)
prepared graham cracker crust
sliced fresh strawberries
Great recipe! Everyone loved it and it was super easy to make. I think next time I'll use less whipped topping though, it overpowered the cream cheese taste, IMHO.
this cake was too light and bla for my liking. although easy, i will stick with baked cheesecake unless a creamier no-bake comes along.
This recipes is very good and very easy . It always gets rave reviews. The cheesecake layer is a little light so I usually call it strawberry cheese pie instead of cheesecake. I usually use strawberry or cherry pie filling on top instead of fresh fruit. I think the tartness of the cherries is a nice contrast to the mild sweetness of the cheesecake layer. I think it wouldn't be sweet enough with just plain fruit so if I were going to use fresh fruit, I think I would puree it with a little sugar.
This is just what I was looking for-a fluffy, creamy cheesecake. I did use 6oz of whipped topping instead of the whole container. Everyone loved it!
Excellent and very easy recipe!! Cut the whipped topping to 8 oz as per previous reviewer suggestions. As strawberries aren't so flavorful at this time of year, I melted about 1/4 cup of strawberry jam and tossed with the sliced stawberries which made them taste amazing! Also drizzled some melted chocolate on top. The whole pie was gone between 4 people!
Perfect recipe for people watching their sugar intake. I made this last night with a couple of subs: 1/4 cup Splenda and only 6-8 oz of Lite Whipped Cream. Used 8oz real cream cheese and whipped it all up with a spatula. Poured into a pre-baked pie shell and let sit for about 4 hours. If I figured it out correctly, there is no more than 7 carbs per slice (6 slices per pie). A perfect light dessert that satisfies the sweet tooth but doesn't blow the carbs out of control. Think I will add a package of SF instant pudding mix to the filling to change the flavors around. Will see what happens but if it turns out good, have found my new go to dessert recipe for the diabetics in my family.
YUM! Cut the whipped topping in half as suggested by previous reviews and found this to be perfect! This is very easy and very delicious, very creamy!
This recipe knocked our socks off, and it was a snap to make. My husband had to force himself not to eat the entire pie. After one bite, he said, "This is the very best dessert you've ever made!" It’s so light and fresh tasting with nice summer fruit in the markets right now. Here’s what I did: Used 8 ounces of lite whipped topping rather than 12 oz. Added 1/3 C. of instant vanilla pudding to a brick of cream cheese, along with 2 T. of white sugar, 2 tsp. lemon juice, and a bit of vanilla. (The pudding was a worthwhile experiment!) Next time, I’ll add more lemon juice. I used fresh blueberries for the topping. My graham cracker crust was leftover from another recipe, and it only covered the bottom of the pie plate, which was fine. Didn't take long at all for the filling to "set up" before I topped it with fruit. Also, note that it was very easy to slice – it stayed firm while slicing. What a fantastic summer recipe! Thanks Anne-Marie!
* Percent Daily Values are based on a 2,000 calorie diet.
Two Step Creamy Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 155
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