My grandmother came up with this quick and simple cheesecake recipe, which has been passed down through three generations. Although everyone has added their own unique touch, the general flavor is the same. Blue Ribbon flavor for a lifetime of joy!
| Prep Time: | 10 mins |
| Cook Time: | 1 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 11 mins |
| Servings: | 8 |
| Yield: | 1 8-inch cake or 8 mini cakes |
Ingredients
- 1 (8 ounce) container whipped topping (such as Cool Whip®)
- 1 cup sour cream
- 1 cup white sugar
- 1 tablespoon vanilla extract
- 1 (8 ounce) package cream cheese, cut into 6 pieces
- 1 (9 inch) graham cracker crust
Instructions
- Mix whipped topping, sour cream, sugar, and vanilla extract together in a large bowl until blended.
- Place cream cheese pieces on a microwave-safe plate. Microwave at 30-second intervals until warm and soft, but not discolored, about 1 minute.
- Mix cream cheese into whipped topping mixture; beat with an electric bender on medium speed until light and fluffy, about 2 minutes. Pour into graham cracker crust, smoothing the top.
- Refrigerate cheesecake until set, 4 to 5 hours.
- Don’t be afraid to use a flavored whipped topping. Everything goes!
- For a denser texture, mix by hand instead of with an electric mixer.
- Add your choice of topping before serving. If topping with frozen fruit, add just before serving. If topping with chocolate chips or pie filling (such as cherry pie filling), add before refrigerating or before serving.
Nutrition Facts
| Calories | 471 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 17 g |
| Sodium | 264 mg |
| Sugars | 40 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Overall it was a decent recipe. I made it for our church’s strawberry festival. The recipe calls for the softened cream cheese to be added LAST which made no sense to me, but I followed the recipe. I couldn’t get it to fully blend in. If I attempt this recipe again I won’t make the mistake of adding the cream cheese last. To tell the truth, I’ll stick to making my tradional, true cheesecake recipe. Takes a few hours, start to finish, but is magnificent in taste and texture.
This was really, really easy and very delicious! I added a tablespoon of Vanilla Powder. For a crust, I ground granola and mixed with a little butter for a gluten-free dessert. Very tasty!!
It turned out well. Taste amazing
I followed the recipe , used oreo cool whip and topped with cherry pie filling. Wonderful!
I love this! It’s simple and delicious even without a topping, this is a recipe I plan to use over and over again.
My husband wanted me to find a no-bake cheesecake recipe that has late mother used to make for him as a child. I’m happy to say that this was it! I made it exactly as the recipe states and topped it off with a can of cherry pie filling. I set the cheesecake up in a springform pan but will likely put it in a pie plate next time, as it is a bit on the soft side.