#40_No-Bake Cheesecakes

I found this recipe on the label of Cool Whip topping over 20 years ago and since then it has been in my family and has become my husband's favorite kind of cheesecake.

This cheesecake is irresistibly delish and very easy to make. It is a "no-bake" and "no-cook" kind. How easy can that be? You can make this dessert in 10 minutes, but you have to wait about 5 hours though before you can slice it up. It needs to be chilled first.

The main ingredients are: graham cracker crust, cream cheese, sour cream and cool whip....and of course, your favorite toppings.

For toppings you can use your favorite canned fruit pie fillings or toppings as pictured above or you can make your own out of fresh fruits. ( Blueberry pie filling is missing from the picture)


These are mini or personal sizsepie crusts ready to be filled with CreamCheese fillings. I love using these ready crusts because they cut down on my preparation time by half. They are so convenient and make baking a little easier.

Don't these look like fruit tarts? I don't understand why they are called cheesecakes as they look more of tarts or pies than cakes.

Here's the recipe for 2 cheesecakes:

2 (9 inch) graham cracker pie crusts
1 brick (8oz) cream cheese, softened
1/3 cup granulated sugar
1 cup sour cream
2 tsp. vanilla extract
1 container (8 oz) Cool Whip topping
1 can fruit pie filling or topping

Procedure:
1) Cream together cream cheese and sugar
2) Stir in sour cream and vanilla
3) Fold in the Cool Whip (do not stir or mix...just fold)
4) Fill the crusts equally with the cream cheese mixture
5) Top with your favorite fruit pie fillings
5) Chill in the fridge for at least 5 hours before slicing

Note from Mamely:

1) The pie crusts will stand up to the pie fillings a lot better if you brush them with egg wash (egg yolk and 2 tbsp. milk) then bake them in a pre-heated 350 degrees oven for just 3 minutes. Cool before filling.