Recipe by Rekico
"This is the easiest cheesecake I've ever made, and it is creamy. This always disappears VERY quickly at an office potluck or family buffet. It even fooled my uncle, who doesn't like chocolate!"
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white chocolate chips
1 (8 ounce) container
frozen whipped topping, thawed
1 (8 ounce) package
cream cheese, softened
1 (9 inch)
prepared graham cracker crust
I make a variety of no-bake cheesecakes, this was a huge hit. One girl confessed to having 5 pieces. I doubled the recipe except for the cool whip, left that at 8oz. and made it in a 9x12. I offered strawberry pie filling on the side. It was devoured! Making it again this weekend.
Being an Italian purist, I have never made a no-bake cheese cake before. That being said, I LOVE cream cheese so I decided to give it a shot. This was such a simple recipe--I mean it's not much more complicated than peanut butter and jelly. So of course I had to complicate it a bit. I made my own crust and couldn't resist throwing a can of cherries on top--still a really simple recipe. Honestly, I could have eaten the whole thing. It was dangerously yummy. I have read a few recipes on this site that have a similar ingredient profile, one that would call the inside of this cheese cake--"dip" and I can see why. It's very light and fluffy--and a bit messy to cut through and serve on a plate. I think that this is a great base recipe that you could tweak to your liking and turn into a 5. It would be great to keep these ingredients on hand for company--it really is so simple and yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
No-Bake White Chocolate Cheesecake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 254
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