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COOL WHIP CREAM CHEESE FROSTING RECIPE HOW TO
COOL WHIP CREAM CHEESE FROSTING RECIPE CRACKER

classic graham cracker crust - the best part of any decadent cheesecake! You can use food processor to make a homemade crust out of crushed graham crackers and melted butter like the one from my Lemon Icebox Pie recipe, or do it the easy way and use a store-bought graham cracker crust!.

pure vanilla extract - it should be the good stuff - pure vanill a extract.

If you can't find any crystallized lemon powder, you can just use fresh lemon juice.

fresh lemon juice - this is the secret for this quick cheesecake with cool whip! It provides tart lemon flavor and helps to set the cheesecake texture.

And you can adjust the amount to your preference! powdered sugar - using powdered sugar helps give this kraft no bake cheesecake recipe a little more structure.

COOL WHIP CREAM CHEESE FROSTING RECIPE HOW TO

If you prefer, see below for instructions on how to make this Philadelphia no bake cheesecake recipe without Cool Whip!

whipped topping - I like to use Extra Creamy Cool Whip! Make sure it's thawed, but still cold.Using whipped cream cheese provides a light and fluffy texture, and you don't have to wait for the cream cheese to soften to room temperature! whipped cream cheese - instead of softened cream cheese we're using chilled whipped cream cheese! I like using Philadelphia cream cheese for this recipe.I like to keep this handful of ingredients on hand for whenever we want a quick dessert! This easy cheesecake recipe is the perfect dessert for last minute guests or family gatherings! What is no-bake cheesecake filling made of?īecause it's only a 5 ingredient no bake cheesecake filling, this cool whip and cream cheese cheesecake pie only calls for a handful of simple ingredients! Here's what you'll need: This recipe is the easiest way to feed that craving! This Philadelphia cheesecake recipe is a go-to recipe in our house! It's always a great idea - with a 5 ingredient no bake cheesecake filling, store-bought Keebler pie crust, and whatever toppings you like! Because sometimes you just want cheesecake, but you don't want to spend so much time, or deal with a springform pan or water bath. Whipping cream is a liquid and has yet to be whipped up.*This post contains affiliate links - as an Amazon Associate I earn from qualifying purchases. Whipping cream is not whipped cream, nor is it Cool Whip. You’ll want to add the frosting to a bowl and then start whipping on high speed with an electric mixer while slowly adding in the heavy cream or whipping cream.Īlso, note that some areas refer to it as heavy cream and some call it whipping cream. Any more than that, and the icing will start to get a bit thin. A 1/3 cup per can of frosting should be enough. If you want to go that extra step to get more of a cool whip frosting, add in a bit of heavy cream (or whipping cream). As an Amazon Associate, I earn from qualifying purchases. It will aerate the frosting, which adds volume and makes it light and fluffy. It’s best if you have a whisk attachment that works with your mixer (stand mixers have these, but some handhelds also have them).Īdd the frosting to a bowl and then just whip it for several minutes. The first and easiest way to get fluffy canned frosting is to whip it on high with an electric mixer.