Prep 5 mins
Cook 2 hrs
My best friend shared this recipe with me over 30 yrs ago and it's still a favorite in our house! Of course, the "cook time" is actually the "chill time". Yummy! No leftovers with this cheesecake!
- 8 ounces cream cheese
- 1⁄2 cup sugar
- 10 ounces Cool Whip
- 1 box frozen strawberries
- 2 graham cracker pie crust
- Mix thoroughly 8 oz Cream Cheese and 1/2 cup Sugar.
- Add Cool Whip.
- Mix thoroughly.
- Add thawed Strawberries and mix until well blended.
- Pour into pie crusts.
This cheesecake was so delicious! I had my doubt about how it would turn out, because it was so easy. This is definitely one that I'll make again!
We love this cheesecake!! I made a few changes because of lack of ingredients one night: I used an 8oz tub of Cool Whip, and instead of adding frozen strawberries, I chiiled the cheesecake & then topped with strawberry pie filling just before serving. Instead of using a store-bought crust, I used the "Basic Graham Cracker Crust" recipe #63068. I placed the crust in a square pan, added the cream cheese mixture, and then chilled for an hour or so. We just scooped it out instead of cutting it. I actually prefer this recipe with the changes I made. My husband and friends rave over this cheesecake...it's so good, you wish you could eat more & more, but you can't because it's so rich!! Thanks for submitting!!
Great tasting, economical, and quick preparation makes this dessert a must for any chef on a budget. So rich and creamy, this dish instantly became my husbands favorite no bake cheese cake. Goodbye jello cheese cake kit.