When it’s cold outside and you and your buddies are snuggled around the television watching the game, this hearty Indiana gumbo is especially delicious. To suit your preferences, you can swap or omit any of the meats.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
- 1 (21 ounce) can apple pie filling
Instructions
- Beat together cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Fold in whipped topping. Pour into graham crust.
- Top with pie filling. Chill in the refrigerator for 1 to 2 hours before serving.
- To make 2 pies, multiply the recipe by 1.5.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 235 mg |
| Sugars | 26 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I like my cheesecake to stand up when it’s dished up and this one does that.
I made this but cut ingredients for filling in half as it was too much for one pie shell. I also used 10 inch pie pan which left more room for pie filling.
I have been making this recipe for over 10 years, people often request I bring it to barbecues and dinner parties. It is light and refreshing – and can only loosely be called cheesecake. Everyone who has it enjoys it and asks for the recipe. IGNORE the comments that there’s far too much product to fit in a 9″ pie crust, I have *NEVER* once had a problem with that. I have found that 2/3 to 3/4 cup sugar is plenty to both sweeten and fluff up the cream cheese – you just need to whip it well with the cream cheese until it dissolves, at least 3 minutes. In addition to the vanilla, I occasionally add 1/2 to 1 tsp of lemon juice or zest for a little zing. I have never used the apple pie filling, but I do enjoy it with my own strawberry or raspberry sauce or even fruit preserves. A few friends like it with chocolate or caramel sauce. It is good on its own as well.
I always add fruit.
My daughter loves cheesecake so when I made this no bake cheese cake she fell in love with it. Thanks
Delicious!!! My family loved it! It is so nice that it only has to chill for 2 hours instead of 4!
i like it
Made this to use up ingredients that were getting old and it was wonderful. Softened 2 blocks of cream cheese (less about 2 Tb) in microwave and used hand mixer to whip it up with about 1/2 tub of creamy whipped topping, tsp vanilla & 1/2 cup of powdered sugar (no grainy texture). Filled a store bought graham cracker crust and topped it off with about 1/2 can of cherry pie filling. Left it in the refrigerator about 3 hours before cutting and it came out perfect!
Easy
Very delicious and light cheesecake. I used about 1/2 the Cool Whip because I wanted a stronger cheesecake flavor. I also added 2 tablespoons of sour cream. Sooooo good.
SO fantastic and SIMPLY!!!
Definitely will make it again. Only some ingredients and extremely quick to make. Awesome recipe!
Such an easy recipe! I used Splenda and low carb cherries and it was delicious!!
Made my own chocolate oreo crust and fresh strawberries for topping.
If you want to make this in a nine inch pie crust just cut the cool whip/whipped cream in half. I used 8 Oz. (a cup) of cool whip and I honestly didn’t have topping so it was a plain cheesecake and it still turned out great with a good cheesecakey flavor.
As others have noted, I used a 10 inch pie plate for this recipe. No bake cheesecake is one if my favorites! I made an Oreo crust for this. The recipe is very simple to throw together and it set up well. Will definitely use this again.
I added juice from two lemons and add’l 1/2 cup of sugar and a tub of cool whip! Great recipe
i loved it i will definitly make it again
One of my favourites. I make 1 and a 1/2 times the crust but that’s my only change. I love graham crust though.
I’ve been making a similar recipe for the last 50 years and everyone has always complained that it was “TOO SWEET”. So the one I made yesterday, I substituted regular Splenda for the white sugar and everyone said that it was perfect. The sugar content of the apple pie filling was enough and I agreed with them.
Very easy and Awesome, everyone loved it. The only change I made was using a half cup of sugar instead of a whole cup not wanting it to be too sweet.