philadelphia cream cheese pie recipe no bake

#Philadelphia cream cheese pie recipe no bake cracker
#Philadelphia cream cheese pie recipe no bake plus

It’s recommended to consume the cheesecake within 3 days, being sure to refrigerate in between servings.

#Philadelphia cream cheese pie recipe no bake cracker

Be sure to place the Cool Whip in the refrigerator to thaw completely, this usually takes about 3.5 – 4 hours.Ībsolutely! You’ll need a 9 inch pie pan with your homemade graham cracker crust.Allow the cream cheese to fully soften to room temperature to make sure the filling isn’t lumpy.

#Philadelphia cream cheese pie recipe no bake plus

NOTE that this recipe uses 11 oz of cream cheese – that is one brick of cream cheese (8 oz) plus another 3 oz from another brick of cream cheese.Spread mixture into a 9 inch graham cracker crust and top with cherry pie filling.Ĭhill in the fridge until firm, about 2 hours, before slicing and serving! In large mixing bowl, beat softened cream cheese and powdered sugar. If you are short on time, you can pop it in the freezer until chilled as well – just keep an eye on it because it will freeze solid if it’s in there too long! Can I use Neufchatel cheese and light Cool Whip?Ībsolutely! I love how you can just customize this recipe to be even lighter on calories as your diet permits. No, this cheesecake chills in the refrigerator to firm up. To view the recipe tutorial video, scroll down to the recipe card section at the bottom of this post! This unbaked cherry cheesecake is light and fluffy, and so so good! If you’re not into cherries, use whatever your favorite fruit pie filling might be. I honestly can’t believe I’ve never posted this No Bake Cherry Cheesecake recipe on the blog before! I’ve made this countless times over the years, mainly when I didn’t have time to make classic Mom’s Famous Cheesecake. Super easy and delicious for parties or any time! The biggest trick is remembering to chill the can milk and that’s what led me to try it out with whipping cream.No Bake Cherry Cheesecake recipe made with cream cheese, powdered sugar, Cool Whip, cherry pie filling, and graham cracker crust. I couldn’t tell much difference in the texture or taste. TIP: I have made this with the chilled evaporated milk and also with heavy whipping cream. While rich, it has a slightly aerated texture which is quite different from a New York cheesecake which is much denser and calls for twice as much cream cheese as this recipe! The easiest part! The ingredients in the cheesecake filling are simply cream cheese, sugar, lemon juice (this really gives it a special touch), lemon jell-o (for stability – keeps it fluffy) and evaporated milk. But the graham crackers crust is so easy and it tastes great, there’s really no need to change it.

Note: An 8 inch pie pan may be used for this recipe. Gently stir in COOL WHIP and chopped cookies spoon over crust. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.

Using the back of a measuring cup press crumble mixture into the bottom and sides of the pie pan. Finely crush remaining cookies mix with butter. Alternatives for a graham cracker crust could be a vanilla sandwich cookie crumbs crust, or vanilla wafer crust. Process graham crackers into crumbs until they resemble resemble sand. I especially like the graham cracker crust on this dessert, it is simply wonderful. And you can even make this a day or two in advance and just let it hang out in the fridge until you are ready to serve it. Which makes it perfect for a warmer weather, so you don’t have to heat up your house by turning on your oven for hours. And for lemon lovers who are looking for light (not in calories, but in filling) dessert for a spring get-together, this is it! I would rename it “Lemon Fluff Dessert” or “Lemon Fluff Ice Box” something, but it is really, really delicious. Now while this is called “cheesecake”… it’s really not.