No-Bake Cheesecake
Yield
12 servingsPrep
10 minCook
?Ready
250 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 1 | package |
cream cheese
8 ounces, softened |
|
| ⅓ | cup |
sugar
|
|
| 1 | cup |
sour cream
1/2 pint |
|
| 2 | teaspoons |
vanilla extract
|
|
| 8 | ounces |
whipped topping, prepared
thawed |
|
| 6 | each |
strawberries
for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 1 | package |
cream cheese
8 ounces, softened |
|
| 79 | ml |
sugar
|
|
| 237 | ml |
sour cream
1/2 pint |
|
| 1E+1 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| 6 | each |
strawberries
for garnish |
|
Directions
Beat cream cheese until smooth; gradually beat in sugar.
Blend in sour cream and vanilla.
Fold in whipped toping (8 ounces).
Blend well and spoon into crust.
Chill until set, at least 4 hours.
