Apr 29, 2009

No-Bake Cheesecake




This is light and dreamy and really easy to make. A little slice of heaven! Now and then I get a craving for sweets, so when I stumbled onto Cottage Magpie and saw her recipe for no-bake cheesecake, I knew I had to make this, lighter of course! Adding a teaspoon of lemon juice is essential to enhance the flavors, so don't skip this!



No-Bake Cheesecake
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1 piece • Calories: 239 • Old Points: 5.25 pts • Points+: 6 pts

Ingredients:
  • 8 oz whipped topping (I like Tru-Whip)
  • 8 oz 1/3 less fat Philadelphia Cream Cheese
  • 9 inch reduced fat Graham Cracker Crust
  • 1/4 cup sugar
  • 1 tsp lemon juice

Directions:
    In a large bowl, whip cream cheese, lemon and sugar for a few minutes until fluffy. Add whipped topping and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.

    126 comments :

    1. Thank you oh thank you. No need to give up cheesecake now.

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    2. Mmm, you can't beat cheesecake!

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    3. This looks delicious Gina! I can't tell you enough how glad I am that I stumbled upon your site! Can't wait to make this.

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    4. This was so good! Hubby asked me if it was going to taste diet.... no way... it doesn't at all! I just wish I could have taken a better photo!

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    5. This looks great! I love finding healthier versions of desserts, and am so glad to have discovered your site. It's going straight into my reader!

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    6. Wow, does that look good, Gina!

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    7. exactly how much cream cheese do you need? it loooks yummy, cant wait to try it, sounds good with some strawberries!

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    8. This recipe is genius! So easy and it sounds very satisfying. I like that you added a bit of lemon, I think it really balances out the creaminess of the cheese.
      Thanks for sharing, have a lovely weekend :)

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    9. this looks so easy to make, but i can tell it tastes awesome

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    10. @Wendy, thanks for noticing that. One 8 oz bar.

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    11. Wow! That's quite easy to make..and looks delicious. I've always loved cheesecakes..will try making this one. Thanks =)

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    12. This was delicious! I just made it today to test it out for a party next weekend. Thanks Gina!

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    13. Thank you for the recipe! I found this place by looking for an WW friendly cheesecake recipe! I however substituted FF cream cheese and used half sweetener/half sugar...

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    14. @twocans1 You're welcome! How did it taste with the fat free? I'm always afraid to use fat free cream cheese because of the taste. You probably brought it down a few points!

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    15. My DH loved it! It did great with the FF, and while it's not ultra firm, it will still cut and keep shape. I simply freeze it for awhile before serving.

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    16. My daughter was craving cheesecake, and I wanted to find something that would work for me, too. Turned to Gina and once more, she comes through! I lightened it even more. FF cream cheese and 6 packets of the new sweetener Truvia brought it down to 4 points. It's still great. Thanks again Gina.

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    17. I want to make it! Is there a certain way to make the crust?

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    18. @Rose, I just use ready made crust

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    19. This was delicious! My roomate and I gobbled it up!

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    20. I just made it! So delicious!! I used fat free cream cheese too, tastes great!

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    21. Hi Gina...new to WW, so have a quick question about this recipe. Could I exchange the 1/4 c sugar for Splenda baking blend? How would that change the points? -Lynn K

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    22. Is there anyway to make this chocolately without changing the points much??

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    23. @Brandi, maybe adding sugar free chocolate pudding. Kinda like a mud pie.

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    24. Gina, i live out of the country, do you know any alternatives or how i can make my own reduced fat graham cracker crusts (im willing to start from scratch with light graham crackers, they dont exist here) and cool whip free (i thought of whipping cream with sweetener but the cream in itself has a lot of fat, doesnt it?)?
      If you dont, its ok, i know its kind of a hard question hehe-
      thanks!
      cata.

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    25. Gina, just found your blog and am forwarding the address to my daughter in law who is life time member of WW. Thanks for the wonderful recipe. I am a real lover of cheesecake and also key lime pie, so decided to try lime juice instead of lemon and a little lime zest. YUM.

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    26. Great idea, I see key limes in the market these days.

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    27. Here is a 3 pt. recipe for
      Lemonade Cheesecake

      8 Oz. fat-free cream cheese, softened
      1 tsp. of crystal lite lemonade powder
      1/4 cup of cold fat free milk
      8 oz. container of cool whip free
      9 inch reduced fat graham cracker crust, ready made.

      Preparation:

      Beat cream cheese and lemonade mix in a large bowl with electric mixer on med. speed until well blended and smooth. Gradually add milk until well blended. Gently stir in cool whip. Spoon into crust. Refrigerate 4 hrs. or until firm. 8 servings. 3 pts. per serving.

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    28. Hello!

      Thanks so much for posting this delicious looking recipe :) One question -- do I bake the pie crust first, before I add the filling, or is it okay unbaked?

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    29. gina...How many points are in fat free cool whip?

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    30. I've made a variation of this and posted it on my blog. I love this and LOVE that it is so versatile. It is a perfect base for so many different flavors. I will be having a lot of fun experimenting this summer.

      http://the-nosh-pit.blogspot.com/2010/04/no-bake-strawberry-lime-cheesecake.html

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    31. Absolutely scrumptious!!! I made the mousse and served it with strawberries. Everyone just loved it! I used WW Whipped cream cheese. Also, since I had leftover strawberries...I made more mousse, and guess what I'm having for breakfast?! :o)

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    32. That's my kind of breakfast!

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    33. Great recipe for a hot summer day! Thanks!

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    34. I made this Sunday and it was awesome! I used sugar free cool whip and fat free cream cheese and it was still great.
      Unfortunately I only got about 2 small pieces before my boyfriend ate it all. SIGH! lol Guess I'll be making this again soon.

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    35. This is so good, I've made it 3 different times now :) I like to buy 6 mini graham cracker crusts and make 6 individual cheesecakes :)

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    36. This was fantastic! I used the FF cream cheese (hesitantly) and added a bit more lemon juice. It turned out wonderful! Even my super picky "I hate all things diet" sister loved it.

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    37. I tried it with FF cream cheese and splenda and it was tasted the same to me as your original recipe which I love!!! Thank you so much for all the wonderful recipes! I love them!

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    38. This was so good. Next time I am going to add a little vanilla flavor. Thanks for the great receipe.

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    39. All of your recipes look so good. I'm going to make several of them tonight!

      Can you tell me how many points this would have without the graham cracker crust?

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    40. This was sooooo amazing! I made a regular one and tonight I am making it again and replacing the sugar with pumpkin butter :) It tastes super amazing w/o the crust as a fruit dip! Thanks for the super tasty cheesecake recipe!

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    41. We call this fluff and we eat it with fresh strawberries or blueberries on top. Made with Splenda and sugar-free cool whip, makes a good diabetic dessert. Carol L.

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    42. the lemon taste was a little strong (I had to use extract and I only used 1/2 tsp of that, do you think putting a little vanilla in there would give back some of the cheesecake flavor?

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    43. Fluff to me is marshmallow fluff.

      Danielle, I wouldn't use lemon extract, if you don't have real lemons leave it out. Vanilla might help.

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    44. This is one of my favorite recipes my Grandma taught me when I was ten. I made it for my friends all the time up at school and it never disappoints. I generally don't use lemon juice, and then I'll add cherry or raspberry pie filling on top. Certain brands can either add about zero to one point to the total.

      **helpful tip: if you use the pie filling on top of the cheesecake, I generally will use only 1/2-3/4 of the can. For cherries, spoon all the fruit out first.

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    45. Didn't read all the comments, but I just ran this through the Recipe Builder at Weight Watchers- the NEW Points plus value is 6 - assuming 8 servings (which is the same as you've got here!)

      Sounds very good -- THANK YOU!

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      1. I just ran it through the point checker using 1/3 fat cream cheese, reduced fat cool whip and the reduced fat crust - NO sugar - and came up with 8 pp.

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    46. I have made this 5 times already. My husband is asking for it tonight and he's not on WW.

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    47. Oh wow, that seriously looks wonderful! BOOKMARKED! :-)

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    48. I thought it was very good!! I did however replace the sugar with zylitol and microwave 2 TBLS of Apricot Simply Fruit to make it syruppy and drizzled that over the top. YUUUUMMMMYYYYYY. Thank You Gina!!!

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    49. great recipe! i had to try it, changed it up a little, loved it and wrote about it! here's the entry (with a link to this recipe since it's based off of this one)

      http://reluctantwwfoodie.wordpress.com/2011/02/16/no-bake-cheesecake-filling/

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    50. I have been wanting to make this for a while and I finally did. WOW it was amazing thank you Gina!!! I used 1/2 tsp lemon juice and 1/2 tsp vanilla. My brother who isn't even a huge fan of cheesecake, and is NOT on WW, loved it! Yum!!!! :D

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    51. I made this for dessert tonight and used 6 packets of equal instead of white sugar. That reduced it to 4 Points+ per serving and that is with the crust. My husband licked the spoon and is anxious for it to set up so he can dig in. Thanks Skinny. I love the recipes here.

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    52. Hey Gina - I'm having a hard time finding the graham cracker crust. Can you tell me what brand you recommend so I can try to find a place around here that carries it?

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    53. What a wonderful website. Just found you. This recipe looks great. Want to try the cheesecake. How would points be altered if you cut sugar to half splenda and half sugar and also used half ff cream cheese and half 1/2 reduced fat cream cheese? So anxious to try this. Thanks for your website and all these great recipes.

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    54. Oops, I meant 1/3 reduced fat cream cheese...I refer to the previous post. Thanks.

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    55. The graham cracker crust is Keebler, but you could probably make your own with crushed graham crackers and light butter.

      So happy you like my site. You'd have to put it in recipe builder to see how it effects the points.

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    56. I just finished making this without the crust. i used splenda instead of the sugar and 8oz of ww cream cheese. i snuck a taste from the mixing bowl. it is delicious!! i have frozen blueberries in the freezer. im thinking about adding a little splenda to those to top my cheesecake :). defenetely thumbs up on this one!! thanks again!!

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    57. I have made your banana cream pie recipe before and loved it, so I knew this was going to be another great recipe. Made it last night and LOVED it! And so simple to make!

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    58. I discovered your site a few weeks ago and finally got around to making this. I made it without the crust, but decided to dip a graham cracker into it today. YUM! I'm planning on topping it with strawberries for snacks this week. Thanks so much for sharing so many awesome recipes...I can't wait to try more!

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    59. my grandpa makes his cheesecake using almost this exact recipe, just without the lemon juice!! so glad to hear I can still eat it and not feel guilty!

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    60. This was fabuloUS! i used low fat shortbread crust by keebler and it was perfect! I also added cinnamon while mixing and then to the top to set that way. Gave it a perfect "baked" taste! Love this and all recipes so far!

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    61. This is, perhaps, the best cheesecake I have ever had! Delicious!! I put each serving in a dessert dish and sprinkled with graham cracker crumbs. I added a few strawberry slice. TO DIE FOR!!!

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    62. I have a recipe similar to this.

      8 oz Cool Whip Free
      8 oz 1/3 less fat cream cheese
      Reduced fat graham cracker pie crust
      1 Crystal Light drink mix packet (the size that you would normally add to 16.9 oz bottles of water)

      Blend together Cool Whip, Cream Cheese, and Drink mix. Spoon into pie crust, chill, serve. This is EASY and SO good! You can make any flavor you wish.

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    63. Great recipe i made the mousse version and top w/strawberrys. So delicious.

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    64. OMG this pie was Delicious i licked the spoon until the spoon tasted like metal it is a great recipe

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    65. I made this yesterday for a family dinner. I could not believe how easy it was and it was delicious! No one even suspected that it was a low cal cheesecake. I will definitely make this again and again.

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    66. I made the mousse version today...I got fresh strawberries and I have the mousse in the freezer...in a few hours I will have my verdict but I am going to sprinkle a tad of graham crackers (alread crushed) on the top with the fresh berries!

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    67. Made this today....Added 1tsp of Vanilla and 3TBS of Smuckers Sugar Free Strawberry Preserves was DELISH!! and it didn't change the points at all!

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    68. Thanks so much for posting this delicious looking recipe :)

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    69. Ok this is to die for. I made this abut 20 minutes ago and I was eating the filling before I could get it in the pie crust. Great, simple and very easy to make cheesecake. Do I really have to wait for it to chill before I eat it? ;-)haha

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    70. I live in the UK and can't find Cool Whip anywhere, do you know what I can use instead? Is it just whipped cream? I don't mind adding the extra calories for the whipped cream if i can't find Cool Whip.

      Thank you.

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    71. Super yummy. I had to make my own graham crust and made them into 12 cupcake portions. Used vanilla and lemon juice. DD

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    72. Sarah, yes its just whipped cream

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    73. When I tried to calaculate this out in the recipe builder it said 8 points. I'm worried that I now have to question all the points values on this blog.

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      1. Got the exact same point value. I guess it's always better to double check!!

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    74. I made this last night. It was fantastic! Thanks for the recipe!

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    75. Jenny Engren10/23/11, 7:14 PM

      This was great!! I made it last night for some friend in 5 minutes and it tasted fantastic! Not a crumb was left :) Thanks again, Gina!

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    76. This is awesome!!!! I opted for the crust less version. I put cupcake liners in a muffin tin and filled about 9 of them stuck in frig. which was awesome for individual or quick grab and go portions!!! So Delicious welllll it does not stop there today I took a small crepe (2 pts ) that I made and filled with half of the little cup of cheese cake rolled up all I can say is WOW!!! delicious dessert for about 3-4pts Heavenly!!! Thanks a bunch!!!

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    77. This is a keeper- absolutely delicious- my hubby loved it and he is very skeptical. I will be making this again and again

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    78. I made this last night and it never firmed up?? Was I supposed to put it in the freezer? I just put it in the refrigerator for several hours. It tasted good, but how on earth did I get this wrong??

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    79. I added about a half a cup of pumpkin butter instead of lemon and made it into pumpkin cheese cake! It is fantastic!

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    80. Honestly, this recipe is FABULOUS!!! I just finish making for Thanksgiving dinner tomorrow afternoon and I know my friends are going to looooove it!!!! Thanks Gina :)

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    81. Just made this and its Ahh-mazing:)My nanny used to make this for my siblings and I when we were younger and I couldnt find the recipe anywhere, thanks:)

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    82. made it several times and its delicious but QUESTION:

      When I add the cool whip and beat it, the cool whip "deflates". Is it better to have the cool whip refrigerator cold (not just out of the freezer) and gently fold the cream cheese mixture and the cool whip together?

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    83. I use this recipe to frost my gluten-free cupcakes! Delicious!!!

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    84. I'm so happy I found this site (thank you Pinterest!) - everything I have tried has been wonderful! I made this tonight and used FF cream cheese & splenda and my husband raved while he inhaled his slice of cheesecake! You are helping us make healthy choices without having to give up little pleasures- thank you thank you!

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    85. It is delicious!!!! Thank you!!!!

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    86. Hi I am new to your site but would love to follow your site your recipes sound wonderful I cant wait to try them thanks so much for all your work.. Glenda in Kentucky

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    87. Just finished licking my plate...thank you Gina! This is my first ever cheesecake and I can now say I've actually made one, lol. I loved it and both my boys (9 & 5) loved it also. Oh, and this was dessert after our Asian Glazed Drumsticks dinner, which the entire family loves.

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    88. I made this and my daughter LOVED it; however, what could have happened to make mine watery????

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      1. Maybe you beat the final mixture too long? I think cool whip will deflate if you mix it too much...I just beat it on low speed until mixed, maybe 30 seconds. My cool whip was still fairly cold too, it had just thawed out.

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      2. I will try it again with the cool whip just thawed out and little mixing. Thanks!

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    89. Instead of using cream cheese try using plain Greek Yogurt Cheese. It adds protein to it.

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    90. Yum, yum, yum!! We all loved it. We drizzled each slice with just a bit of light Hershey's syrup. Thank you for another great recipe!

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    91. Made this for mothers day, whole family loved it.

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    92. Really tasty! More of a cheesecake pie than actual cheesecake, but delicious and super easy! I'll be making this quite often. I used regular cool whip because the other versions had too many chemical concoctions for my taste. :)

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    93. Hi: I would like to ask my cheesecake is extremely soft n it is not firm when cut after i had put inside the fridge for overnight?

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      1. I noticed the same happened to me if I whipped in the whipped topping but if you fold it in by hand it turns out fluffier!

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    94. Recipe only written for the US?

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    95. I added the ingredients in fitnesspal and came up with 325 calories for 1/8 of the recipe. This was using light whipped topping, 1/3 reduced fat cream cheese, and a reduced crust.

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    96. can you substitute splenda instead of sugar?

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    97. Can you make this the night before instead of storing it for a couple of hours?

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    98. Awesome recipe, fast easy and cheap dessert, I like freezing my cheesecake and serve slightly frozen, I like to add fresh strawberrys or cherry pie filling on top with a little whip cream. Yum Yum!

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    99. I must comment because I have been making this for a few weeks now. I LOVE THIS NO BAKE CHEESECAKE! I can not say it enough. The boyfriend loved it and he is a not a fan of anything with a cream or pudding texture. I have even brought this to work!!

      I have been using the Keebler Chocolate Graham crust and I have tried it with an Oreo crust as well. And I have made this with 1/3 less fat Philadelphia Strawberry Cream Cheese! A must try!! Especially with the chocolate graham crust. Strawberries & chocolate!!!

      Love your site! I will be commenting more often!

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    100. Awesome and easy! Don't know why I waited to make this one. I just licked the bowl. LOL! Thanks Gina!

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    101. Quick question, does the cream cheese need to be room temperature? I noticed differences either in the cream cheese I used or if it was different temperatures. I just don't like when it comes out to be like whipped topping consistency. Love the recipe though! Made it three times and it turned out perfect, just this time having troubles

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    102. Just found this pic on pinterest, this cake looks amazing, so fresh and light and yummie, just perfect for summer days!

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    103. This recipe has been in our family for generations. ..however we add drained crushed pineapple and a pkg of lemon jello instead of the the juice. The jello firms it up. Enjoy!

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    104. Hi, is the cool whip regular or fat free? The recipe i thought i used said cool whip free. Curious. Your site is my favorite! -Karen

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    105. I ran this through the point checker using 1/3 less fat cream cheese, Lite Cool Whip, and the reduced fat graham crust - no sugar - and it came out as 8 points per serving - 8 servings. It's delicious but it is 8 pp.

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    106. I know it has been several years since this recipe came out, but I hope people are starting to understand that eating lots of good fat is very important for the brain, for assimilating vitamins and minerals. In no way should a child be put on a low fat diet! The trick is to eat whole fat, but lower the sugar and grain content - those are what raises blood sugar, causing a lot of inflammation in the body. And eating fake foods like cool whip (doesn't it have hydrogenated oils in them!!) is troubling. No one should be eating such processed foods. Perhaps adding a little stevia and using a smaller amount of sugar (like coconut sugar) and using a nut based crust, but definitely use full fat dairy products. You will be satiated and need less.

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    107. I added almond extract instead of the lemon and it made a nice amaretto cheesecake.

      Though, even with the 1/3 less fat cream cheese I'm getting 273 calories per slice. That's with regular cool whip, but the reduced fat cool whip has more sugar in it resulting in hardly any less calories. It would still be 250 with that.

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    108. I make this and instead of putting it in a pie crust I frost an angel food cake with it and then drizzle with strawberry pie filling, yummy and pretty.

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    109. This cheesecake is sooo good. I'm making it again tomorrow for dessert. My son loves cheesecake and he ate over 1/2 of it. Awesome!

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    110. try swapping the cool whip for low fat vanilla yog (i use onken) hang the yog in muslim (or sim) and drain out the juice. this makes the yog almost like a soft cheese and, when added to the mix, tastes de-lish!

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    111. There is great yogurt cream out there. Do you think this will work as well?

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    112. Gina, love this recipe! I substituted 1 package of sugar-free lime Jello for the sugar and it was delicious. I just dissolved the Jello in about 1/4 cup of boiling water first and then added cream cheese and whipped topping. It would be great with any flavor of Jello. Also helped it to hold it's shape a bit better. Yum yum!!

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    113. This is so good, getting ready to make it again today! When I asked hubby (who isn't even trying to eat healthy) which he wants more often between the no bake peanut butter pie and this, he said "we can alternate!". The kids love it too!!

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    114. I use Neufchâtel cheese. It was great!! Also, top with kiwi

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    115. I made this today. But since im from holland and they dont sell tru whip (like) product here i used a can of topping and 3 jello sheets. Im a cheesecake fanatic haha and this is a very good alternative! Its light,fluffy and doesnt hit you so hard like ny cheesecake for instance. For dutch readers:
      I used 225 gram light philadelphia,a can of 250 gr of topping,50 gr sugar,juice of half a lemon and a crust from "zandgebak" and a bit of butter and 3 sheets of jello.

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