Easy No-Bake Cheesecake
- Reviews 4
Ready In: 15 mins
Serves: 6-8
Ingredients
- 250 g low-fat cream cheese, at room temperature
- 1⁄4 cup Splenda sugar substitute
- 2 tablespoons milk
- 1 tablespoon vanilla
- 2 cups Cool Whip Lite
- 1 (21 ounce) can pie filling (I prefer wild berry, but cherry or any other will do)
- 2 reduced fat graham cracker crust
Directions
- Cream together sugar and cream cheese. Add milk and vanilla flavoring and.
- mix well. Fold in cool whip and divide between crusts.
- Top with pie filling and chill at least 4 hours or overnight.
- You can serve with more cool whip on top if you like. This recipe works well with ultra low fat cool whip and low fat cream cheese.
- ***For a tasty substitute, whip up your favorite flavor of Jell-o pudding, using 1/2 cup LESS milk per pack than required. Top cheesecakes with pudding instead of pie filling.***.
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