Kittencal's Easy No-Bake Cheesecake (Chocolate Option) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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You may not bother baking cheesecake again once you try this! - I strongly recommend to use only Philadelphia brand cream cheese I have made this using other brands and it was not as good, plan ahead there is a 5 hour chilling time -for chocolate option see bottom of the recipe Ingredients:
1 (9 inch) graham cracker crumb crust (or can use chocolate or vanilla flavor, i like the chocolate) |
1 (8 ounce) package philadelphia cream cheese, softened |
1 (3 ounce) package philadelphia cream cheese, softened |
1 cup sifted confectioners' sugar (must be sifted) |
2 teaspoons vanilla |
1 1/2-2 tablespoons fresh lemon juice |
2 tablespoons soft butter |
1 (12 ounce) container cool whip frozen whipped topping, thawed, divided (return the remaining half of the cool whip to the freezer and use for the next time) |
pie filling (use favorite flavor, i like cherry or blueberry) |
Directions:
1. In a large bowl beat all cream cheese with confectioners sugar, vanilla, lemon juice and soft butter until smooth and fluffy scraping down the sides of bowl a few times during beating.
2. Using a spatula fold in the half of the container of Cool Whip until well combined (I start with mixing with a spatula then finish beating on low speed for about 1 minute),.
3. Transfer to prepared crumb crust.
4. Refrigerate for 5 or more hours.
5. Before serving spread the pie filling on top.
6. FOR CHOCOLATE CHEESECAKE.
7. A chocolate crust and cherry pie filling is recommend.
8. Omit the lemon juice. melt 1-1/2 cups semisweet chocolate chips in the microwave on HIGH for about 1 minute removing halfway to stir, gradually add the melted chocolate to the cream cheese mixture beating on low speed until blended, then fold in the Cool Whip.
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