Fold the whipped cream topping into the cream cheese mixture. Fold in whipped topping. Looking to make the best desserts ever? To make this into one large cheesecake, use a springform pan or prepare it in a pie plate. If the recipe states to use 2 packages 8 ounces each of the "bricks" of cream cheese use as many tubs as you need to to get the 16 ounces called for in the recipe. There is a lot of air in the whipped cream cheese so go by weight in your recipe. When I want cheesecake in a flash, I make this no-bake style. Take your cream cheese out of the fridge at least 2 hours before using it. I love to share it with friends and family. It will be easier to mix as the whipped … They can also be kept chilled for up to 2 days before serving! Cover and refrigerate for 2 hours, or until completely chilled and firm. You can also buy a pre-made store-bought graham cracker pie crust. Garnish with fruit of your choice or leave plain with a dollop of cool whip on top. No one will know that you didn't spend hours baking these little cheesecakes. Bake for 5 to 10 minutes at 350 F or until lightly browned. The filling is ADDICTING!! Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. They use only six ingredients if you don't make your own crust. While you can use granulated sugar for this recipe, powdered sugar is much better. You saved No-Bake Cheesecake with Cool Whip® to your. Whisk the whipped cream into the smooth and creamy cream cheese mixture. So tasty! Mix the cream cheese, powdered sugar, and vanilla extract together on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed. But, if you’re in a hurry, you can speed things up by placing the in-foil cream cheese in a bowl of warm water. Definitely a holiday keeper!!! Gently stir in whipped topping. Lemon extract gives a hint of tartness and is optional. Take your cream cheese out of the fridge at least 2 hours before using it. easy, quick and DELICIOUS!!!! Beat cream cheese and sugar in a large bowl with an electric mixer on high speed until smooth. Did not use the lemon extract and was excellent. Your daily values may be higher or lower depending on your calorie needs. Add comma separated list of ingredients to exclude from recipe. Beat cream cheese and sugar in a large bowl with an electric mixer on high speed until smooth. Using cold cream cheese will get you lumpy cheesecake – still delicious, but it’s not what you want in a cheesecake. Make sure your heavy cream is very cold so it will whip into stiff peaks! Bake for 5 to 10 minutes at 350 F or until lightly browned. 2 (8 ounce) packages cream cheese (softened), garnish: blackberries, blueberries, raspberries. Fold the whipped cream topping into the cream cheese mixture. This will save you time and dishes. Spoon into crust. Amount is based on available nutrient data. Then press down on the top of the filling with a spoon or spatula so they completely fill the mold and there are no gaps or pockets of air. Don't overmix the cream cheese mixture. If you are using a muffin tin, make sure to use liners. Percent Daily Values are based on a 2,000 calorie diet. Remove the bowl from the mixer and using a rubber spatula… You'll be fine using it in your cheesecake recipe. of heavy cream with the 2 tbs. Heavy Cream (aka Heavy Whipping Cream): The fluffy texture of this cheesecake comes from the whipped cream! This is slightly lighter than a regular cheesecake and very tasty. Any fruit filling can be used in place of strawberry, or top cheesecake with fresh fruit. This is my favorite easy cheesecake recipe. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Just make sure your cream cheese is room temperature, so it will fold in with the whipped cream smoothly, leaving no lumps! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Press the graham cracker crust into 6 greased mini cheesecake molds. My brother really liked it. A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats. To make these cheesecakes in a cupcake tin, put cupcake liners in each of the molds and form the crusts in them. Fill the prepared molds with the cream cheese filling. 493 calories; protein 4.4g 9% DV; carbohydrates 57.4g 19% DV; fat 25.3g 39% DV; cholesterol 49.3mg 16% DV; sodium 286mg 11% DV. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition