Two-Step Cheesecake
Submitted by acekillaboo
No-bake cheesecake with nonfat cream cheese, whipped topping, and cherry pie filling in a graham cracker crust. Just two steps, zero oven time, and a creamy result that chills to perfection.
YIELD
1 cakePREP
30 minCOOK
0 minREADY
4 hrsTwo steps. That’s it. Beat, chill, done.
Nonfat cream cheese gets whipped smooth with sugar, then gently folded with whipped topping for a filling that’s light, creamy, and cloud-soft.
Spoon it into a ready-made graham cracker crust, let the fridge do its thing for three hours, and top the whole deal with glossy cherry pie filling.
It’s the kind of no-bake cheesecake that looks like you spent all afternoon in the kitchen when you really spent about 10 minutes.
Pro Tips
- Soften the cream cheese at room temperature for 30 minutes before beating so it whips up smooth without lumps
- Fold the whipped topping in gently with a spatula. Overmixing will deflate the filling
- Chill for the full 3 hours so the filling sets firm enough to slice
- Swap the cherry pie filling for blueberry, strawberry, or peach to change things up
Variations
- Chocolate version: Add 2 tablespoons of cocoa powder when beating the cream cheese
- Fresh fruit: Skip the pie filling and top with sliced strawberries and a drizzle of chocolate
Ingredients
Directions
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer at high speed until smooth.
Gently stir in whipped topping.
Spoon into crust.
Refrigerate 3 hours or until set.
Spread pie filling evenly over top of pie.
Store leftover cheesecake in refrigertor.
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