Cool Whip Cheesecakes Food

NO-BAKE CHEESECAKE WITH COOL WHIP®

Steps:

• Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
• Refrigerate until firm, 2 to 3 hours.

CHERRY CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours. Serve topped with cherry pie filling.

NO-BAKE COOL WHIP CHEESECAKE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and pre heat to 350 F. Place the graham cracker crumbs and sugar in a food processor and process until combined.
• Drizzle in the melted butter and pulse until combined.
• Press the graham cracker crust into 6 greased mini cheesecake molds. If you are using a muffin tin , make sure to use liners.
• Bake until the crusts are lightly browned, 5 to 8 minutes. Let cool completely while you make the filling.
• Beat the softened cream cheese with the sugar and vanilla until combined and fluffy.
• Fold the whipped cream topping into the cream cheese mixture.
• Fill the prepared crusts to the top of the molds a bit at a time with the cream cheese mixture, pressing down on the top with a spoon or spatula so the crust is completely covered and there are no pockets of air.
• Cover and refrigerate until firm, about 2 hours.
• Remove the cheesecakes from the molds, top with fresh berries and serve. They can also be kept chilled for up to 2 days before serving!

COOL WHIP CHEESECAKES

Steps:

• Place the cream cheese and sugar in a large mixing bowl. Beat on medium speed with an electric mixer until combined and fluffy. Stir in the Cool Whip by hand. Divide the cheesecake batter between the prepared pie shells. Top with pie filling and place in the refrigerator until chilled. This recipe can be made with reduced fat or fat free cream cheese and Cool Whip.

EASY NO BAKE CHEESECAKE

Steps:

• Put the cream cheese in a bowl and heat for 30 secs in a microwave.
• Stir in sour cream, sugar, and vanilla extract.
• Fold in the cool whip.(If you choose to have strawberries or any type of fruit or topping)Cut strawberries and line the bottom of the pie crust. Then add a thin layer of strawberry glaze over the top.
• Then put the cheesecake mixture in the pie crust. (If using strawberries, put remaining strawberries and glaze on top).
• Put in fridge until ready to serve.

30 BEST WAYS TO USE COOL WHIP

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cool Whip treat in 30 minutes or less!

EASY NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
• Grind the cookies into a fine crumb using a food processor or blender.
• In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
• Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
• In a microwave-safe bowl, combine the chocolate and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally.
• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
• Beat the softened cream cheese until it's completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar and vanilla extract and continue beating until smooth.
• Next add the melted chocolate, beating until it's completely mixed into the cream cheese.
• Slowly fold in the whipped cream until it's completely smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
• Prepare another batch of whipped cream as directed above. Pipe the borders of the cheesecake with whipped cream using a large open star tip. Garnish with fresh fruit.

FLUFFY 2-STEP CHEESECAKE (COURTESY OF COOL WHIP)

Steps:

• Beat cream cheese and sugar in a large bowl with an electric mixer on high speed until smooth.
• Gently stir in whipped topping.
• Spoon into crust.
• Refrigerate 3hrs or until firm.
• Garnish with fruit of your choice or leave plain with a dollop of cool whip on top.