Can’t make it to the “factory” but still craving some cheesecake? Cool Whip® Cheesecake is an excellent alternative that will quickly beat the “factory’s” version in more ways than one! Whipped up in no time, a little cream cheese, some Cool Whip, plus a few extracts all come together to form a creamy, dreamy layer that’s perfect for topping the sweet graham cracker crust you already love. Cool Whip Cheesecake will wow everyone at your table, guests, and family alike (or you alone, hee-hee). Any occasion is the right occasion for some cheesecake!
Ingredients
- 2 (8-ounce) packages cream cheese, room temperature
- 1 cup granulated white sugar
- 3 tablespoons vanilla extract
- 1 teaspoon lemon extract
- 1 (8-ounce) container frozen Cool Whip topping, thawed
- 1 (9-inch) graham cracker crust, store-bought or homemade
- 1 (21-ounce) can cherry or strawberry pie filling
Directions
Step 1 –In a large bowl, add the cream cheese, the sugar, the vanilla extract, and the lemon extract and use an electric hand mixer to beat until it is smooth and creamy.
Step 2 –Use a rubber spatula to fold the Cool Whip topping into the cream cheese mixture.
Step 3 –Evenly spread the cream cheese mixture across the bottom of the graham cracker crust.
Step 4 –Pour the cherry pie filling over the cream cheese mixture.
Step 5 –Place the cheesecake in the refrigerator and chill until it is firm, about 2-3 hours.
Step 6 –Slice and serve.
