On an online forum that I visit daily, I mentioned that I was making “8 Minute Cheesecake” for Christmas Dinner. I was asked for the recipe but until now haven’t got around to sharing it. I originally got the recipe from a friend who had made some healthy changes. I made this at Thanksgiving but was lazy and used cool whip and store bought ready made graham cracker crusts.. I was pleased with the results and since I only make this a couple times a year decided that I would stick with using cool whip. Sorry I did NOT take any pictures.
What You’ll Need:
2 (yes 2!) prepared graham cracker crusts. (I used Keebler. I think the chocolate or oreo ones would be fabulous!)
1 8oz package cream cheese (softened)
1 cup sour cream
1/2 cup sugar
2 teaspoons vanilla
1 8oz container of cool whip (store brand should work fine!)
Putting it Together:
Start by beating the cream cheese until smooth (I use my hand mixer as my Bosch mixer is a bit too large for this job!). Add sour cream and vanilla, continue mixing until blended. Fold in the cool whip blending well with the cream cheese sugar mixture. Divide between the two crusts. Chill for at least 4 hours. You can top it with fruit if you like. I used a homemade apple pie filling at Thanksgiving but used canned Cherry Pie filling at Christmas. I’m thinking it would taste really yummy with mini chocolate chips folded into the mixture and then caramel sauce drizzled over the top at serving time. This is not a firm cheesecake but it is light, fluffy, and creamy and super easy. I think the cool whip gives this extra volume which is why I could get two pies out this recipe. At Thanksgiving, I only had 1 crust so I filled it as full as I could and then we just ate the rest of the filling right out of the bowl. Now that I know that it makes two pies so I planned on two for Christmas.
Now I am craving cheesecake. I think I will make this for Valentine’s Day. Maybe I’ll even make it for Cheesefare Sunday potluck at Church.
Hope you enjoy this dessert as much as my family does!