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Cool Whip Cheesecakes

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Rating: 5/5 5 stars
2 reviews

recipe is ready in 2-5 hrs time: 2-5 hrs

serves/makes:   16


recipe id: 36082

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8 ounces cream cheese, softened
1/2 cup sugar
1 container (12 ounce size) Cool Whip
2 (8 inch size) cookie or graham cracker pie crusts
1 can pie filling, or other topping as desired


In large bowl, beat cream cheese and sugar with electric mixer. Stir in cool whip with a spatula or mixing spoon. Divide between prepared pie shells. Top with favorite pie filling. Chill well.

Notes: To reduce fat and calories: use reduced fat or no-fat cream cheese and Cool Whip.


330 calories, 16 grams fat, 42 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Moira, Grand Forks, North Dakota USA

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Registered Member at

Member since: February 17, 2010
recipe rating
I changed this a little. First, I mixed graham cracker crumbs, sugar, and butter and filled mini muffin tins with the mixture and patted it into the bottom of cups to make a crust. I then froze that. While that froze I mixed the cream cheese, sugar, and cool whip and then swirled in the pie filling (I used cherry). I then put that in the muffin tins and froze it. Popped the frozen mini cheesecakes out and served them. Bitesize deliciousness!

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Wanted to make this as low fat/calorie as possible so I used fat free cream cheese, splenda, fat free cool whip, sugar free cookies for the homemade cookie crust, and topped it with fresh sliced strawberries that I had sprinkled with splenda. Light and refreshing cheesecake!

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