Cherry Cool Whip Cheesecake

This recipe is an oldie, and a favourite  around here. I believe it came from a Kraft ad originally, and I think I actually make it as it was originally printed (that doesn’t happen often! lol). It’s an easy one to make and turns out delicious, what more can you ask of a recipe, right!…oh and it looks great too! Definitely good enough for sharing with your family and friends. It’s not a true cheesecake and it doesn’t require baking, just a bit of time in the freezer to set. Give it a try and let me know what you think.

Cherry Cool Whip Cheesecake 

3/4 of an  8oz package cream cheese (you can use light if you wish), room temperature
1/4 cup sugar
3/4 of an 8oz tub Cool Whip (again you can use the light variety if you wish), thawed
1  prepared graham cracker crumb crust
1 1/4 cups cherry pie filling (of course you can use other fruit pie fillings if you want)

-using an electric mixer beat together cream cheese and sugar in a medium bowl, until creamy and well blended
-gently fold in thawed cool whip until well combined
-pour into the prepared crust and smooth top with a spatula
-freeze until firm, about 45 minutes
-take out and allow to thaw for 5 minutes, then top with cherry pie filling
-will keep in fridge for about 5 days

*serves 6

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  1. 4

    You can never go wrong with an easy cheesecake recipe – if it ain’t broken, don’t fix it! lol Thanks so much for linking this up at You Link It, We Make It!

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