This is the recipe I have been making for years, and it’s the first one that I felt like I “mastered” back in high school. Why I felt proud about mastering such an easy recipe is beyond me. The crust I made for this specific batch is a new recipe though, and both That Husband and I are in love with it.
It’s Sal’s Healthier Graham Cracker Crust from AllRecipes.com, and it is a must make. It kicks that Keebler ready made crust to the curb. And no butter! Hoorah!
Before you make thsi recipe, you should know I never measure anything out. I just dump everything and taste as I go. With a recipe like this, with only 5 ingredients, it works out okay.
That Wife’s Cheesecake Filling
8 oz cream cheese (for best results let soften to room temperature)
1 cup powdered sugar (confectioners sugar)
2 teaspoons lemon juice
1 tablespoon vanilla
1 tub of Cool Whip
Add first four ingredients, one at a time to mixer. Mix well. Fold in Cool Whip. Spread on top of graham cracker crust. Add berries or other toppings as desired.
Feel free to substitude reduced fat cool whip and cream cheese, or even fat free.
Enjoy!
Also:
Curse you and your posting one of my favourite desserts!
My only problem is we don’t have Cool Whip here. I had to go to Wikipedia to see what it was! I guess using actual whipped cream would make this the most fattening, rich dessert ever. Any suggestions?
Have you actually tried it with reduced fat cream cheese and cool whip? I made this cheesecake - http://allrecipes.com/Recipe/Pineapple-Cheesecake-2/Detail.aspx - once with both reduced fat cream cheese and reduced fat cool whip and it didn’t stiffen up (because the more “bad” fat is in something, the more likely it is to be solid at room temperature). It came out really soupy. I think ultimately it worked with reduced fat cream cheese but full fat cool whip…but I don’t know. So have you tried the reduced fat?
My goodness, Jenna, this looks SO YUMMY. This reminds me of the no-bake cheesecake my mom used to make when we were kids. I don’t even think she has the recipe anymore, but this looks like it’s going to come close. We used to add a gelatin glaze to the top, too, to hold the berries. Thanks for taking me back to my childhood - always a good thing!
Wow, this combines some of my favorite ingredients! I will definitely have to try this recipe out. Thanks Jenna!