Much ado about…..


2 Step Cheesecake.

Posted by gottabkd on Wednesday, February 14, 2007

This recipe is sooooooo easy. It is also not heavy in the tummy as some cheesecakes can be.

So here you go:

1 pkg (250 g) PHILADELPHIA Cream Cheese, softened
1/3 cup granulated sugar
1 tub (1 L) thawed COOL WHIP Whipped Topping
1 ready-to-use 9 in (23 cm) HONEY MAID Graham Pie Crust (or any brand)
fresh/frozen fruit or canned pie filling

Beat cream cheese and sugar until smooth and creamy.
Stir in whipped topping and spoon into crumb crust. Chill for 3 hours. Top with fruit or pie filling.

I just thawed frozen mixed berries in a bowl overnight in the fridge. You can then place the berries in the centre of the cheesecake and swirl the juices around the plate.

Prep time: 10 minutes Ready in: 3 hours Serves: 8

If your feeling very adventurous, you can make your own crumb crust from Oreo cookies (if you can’t find it in the store)… here’s how:

PRE-HEAT oven to 350°F. Combine 1-1/4 cups prepared crumbs (graham or chocolate) with 1/4 cup melted butter. Press on bottom of 9-inch springform pan.


Till next time…..

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2 Responses to “2 Step Cheesecake.”

  1. JoAnn Takasaki said

    For something a little lighter with all the flavor, you can also use Neufchatel. When I make cheesecake, I usually use 1/2 neufchatel and 1/2 cream cheese.

    This can also be put into the mini-individual graham cracker crusts which makes for nice gifts and you get more crust per bite.

  2. gottabkd said

    Ok I’ll bite… what is Neufchatel? And where can one purchase it?

    We don’t have the mini cups up here? At least not that I have seen. I will definetly be looking for them now as it’s a great idea for individual servings. Would you use a muffin pan with them or do they stand alone?


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