Five-Minute Four-Ingredient No-Bake Cheesecake

Updated on May 20, 2015
Prepare this delicious (and beautiful!) cheesecake in minutes with a pre-made graham cracker pie crust.
Prepare this delicious (and beautiful!) cheesecake in minutes with a pre-made graham cracker pie crust.

My grandmother passed this recipe down to me when I started my own family. She made the creamiest, most fabulous cheesecakes for church and for every potluck dinner. Years later, as the cook of the family, this is what I make. So if you want this easy recipe for an elegant dessert (for any occasion), this is the one. Perhaps it will become your specialty too!

Ingredients

Together with a pre-made graham cracker crust, these are the only ingredients you will need.
Together with a pre-made graham cracker crust, these are the only ingredients you will need.
  • 14 oz sweetened condensed milk
  • 8 oz sweetened whipped cream
  • 1/3 cup lemon or lime juice
  • 8 oz cream cheese, softened

Instructions

  1. One of two important steps in this recipe is to leave the cream cheese out at room temperature for a couple of hours. It will become soft and smooth, making it easier to create a smooth texture when you combine ingredients. Unsoftened cream cheese will leave lumps. To test the texture, see if the cream cheese will spread easily with a spatula.
  2. In a mixing bowl, combine all ingredients except lemon/lime juice. Use a hand mixer on low speed to blend well, for about two minutes. The second important step is to add lemon or lime juice last. The citrus will begin to harden the mixture almost immediately.
  3. Pour mixture into the waiting graham cracker crust. For a gluten-free alternative, use muffin cups.
  4. Refrigerate for 1 1/2 hours. Serve chilled.
  5. Serves 16.

Combine

Combine all ingredients at low speed, adding lemon or lime juice last.
Combine all ingredients at low speed, adding lemon or lime juice last.

Pour and Chill

After mixing, pour immediately into a prepared crust. Refrigerate for 60 to 90 minutes.
After mixing, pour immediately into a prepared crust. Refrigerate for 60 to 90 minutes.

Delicious and Beautiful Additions

Top your cheesecake with whipped cream and halved berries, or any fruit that is in season.
Top your cheesecake with whipped cream and halved berries, or any fruit that is in season.

To make this recipe your own, there are several things you can change or add:

  • Chocolate cookie crust instead of graham. Incorporate a few crumbled Oreo cookies into the batter. Pour into a prepared chocolate cookie crust and top with a few whole or halved cookies.
  • Fresh strawberries, with or without glaze. Cut a few strawberries into quarters and place in a zip-lock bag. Gently whack the bag against a counter a few times to release the juices. Add a little vanilla and pour berries onto cheesecake before serving.
  • Key lime juice. This will produce a tart cheesecake. For an even tarter flavor, reduce the amount of sweetened whipped cream.

Enjoy Your Cheesecake!

Keep this quick and easy recipe handy for nice occasions, pot lucks, or gatherings.
Keep this quick and easy recipe handy for nice occasions, pot lucks, or gatherings.

Add your own personal touches or keep it simple. Everyone loves this recipe and it is so easy to prepare. My sister-in-law is allergic to most food colorings and this was the first cheesecake she was able to eat. If you are avoiding fat, use fat-free cream cheese and whipped cream.

3.3 stars from 446 ratings of Four Ingredient No-Bake Cheesecake
Nutrition Facts
Serving size: 1 slice (of 16, excluding toppings)
Calories 248
Calories from Fat126
% Daily Value *
Fat 14 g22%
Carbohydrates 28 g9%
Protein 4 g8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Questions & Answers

    Comments

      0 of 8192 characters used
      Post Comment

      • profile image

        Lyndajane 

        4 weeks ago

        Best new recipie I have tried in a long time. So easy and so good !

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        6 months ago from West Virginia

        I've done that before. Then I dipped the little bit sticking out in crumbled graham crackers and drizzle with chocolate. Happy Easter! Thanks for taking the time to comment and let me know how it turned out.

      • profile image

        Colleen 

        6 months ago

        This turned out great. Will definitely make again. Actually thinking about using the filling for a strawberry treat I make. You take strawberries and twist off the leaves. This usually leaves a little V shaped hole. If it’s too small I cut out a little more to make it deeper. Then I take the cream cheese filling and pipe some into each strawberry.

      • profile image

        Kelly 

        6 months ago

        Has anyone froze this delicious cheesecake?

      • profile image

        3y 

        9 months ago

        I am going to try this.

      • profile image

        trudy clark 

        17 months ago

        this is so awesome and so easy to fix. ty

      • profile image

        Trance 

        19 months ago

        I have only a cup and barely more of sweetened condensed milk. Ideas?

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        20 months ago from West Virginia

        About a week, but it never lasts that long in my house.

      • profile image

        Maya 

        20 months ago

        How long can the pie last in the fridge before serving? 2 days ok?

      • profile image

        Suzanne 

        20 months ago

        Thank you for this recipe it was always a family favourite before I moved away. When i came home my mums memory is fading and she cannot remember where the recipe has gone, I would love to make it again and hopefully it will jog a memory.

      • profile image

        Lisa 

        21 months ago

        This was *delicious*, though I made a couple of adjustments after reading reviews. Some people who wanted a cheesecake complained that this was not like a cheesecake. Others who thought it would taste lemony said it only had a slight lemon taste. I was looking for a lemon pie, so I added the rind of one lemon with the lemon juice. Also, since some people said they made this before without the cool whip, I decided to only use 4oz. I think next time I'll try omitting the cool whip and putting it on top instead. It was so lemony and creamy, and so ridiculously easy! It's a keeper!

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        21 months ago from West Virginia

        Haven't heard of the bananas thing. I will have to give it a try. I probably make this too much...

      • profile image

        Tonze 

        21 months ago

        I have the very same recipe, but mine includes 2 large mashed bananas. I have been making it for years & it is always a hit.

      • profile image

        DIANA MOORE 

        21 months ago

        sweet JESUS!!!

      • profile image

        petrajones 

        22 months ago

        Can you substitute the lemon juice?

      • profile image

        Joyce 

        2 years ago

        Thank you all so much. I've copied and pasted onto my word program all the ingredients plus many of the helpful comments from here. I read them all. Will make this tomorrow.

      • profile image

        Rachel L Alba 

        2 years ago

        Anything with cream cheese has to be good, as far as I'm concerned. I made this pie today but left out the graham cracker crust (even though I love it) because my husband and I are taking in much less carbs, according to dr.s orders. I tasted it and it is so delicious and so pretty. Thanks for this great low carb dessert.

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        2 years ago from West Virginia

        You can taste the lemon, however it's really not that strong. The acid from the juice is needed for it to harden, but the sweetness of the sweetened condensed milk and cream cheese will downplay it. Not near as lemony as icebox pie.

      • profile image

        Stephanie Poteete 

        2 years ago

        Can you taste the lemon? I want a thicker, creamier cheesecake. Is this closer to creamy cheesecake or a lemon icebox pie?

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        2 years ago from West Virginia

        Yes, just don't let it get too hot. It will start melting the whip cream when you mix it.

      • profile image

        Ccole1213 

        2 years ago

        Can you soften cream cheese b microwaving?

      • profile image

        Evelyn 

        2 years ago

        this is a great recipe have done this one a lot. mix it up by adding drained mandarin oranges or fresh raspberries or strawberries to the mix. you can add a little of powdered jello to have color.

      • sagolia profile image

        sagolia 

        2 years ago

        OMG looks delicious! I wasn't lucky the first time I made cheesecake - will have to try this though.

      • Snowsprite profile image

        Fay 

        2 years ago from Cornwall, UK

        It looks really tasty. I like the idea of few ingredients and no cooking.

      • Kristen Howe profile image

        Kristen Howe 

        2 years ago from Northeast Ohio

        This looks delicious, since it's so easy to make. I would love to try it out sometime and be adventurous. Thanks for sharing this recipe.

      • Barb Panarello profile image

        Barb Panarello 

        3 years ago

        How does one pie crust feed 16????

      • ChitrangadaSharan profile image

        Chitrangada Sharan 

        3 years ago from New Delhi, India

        This looks so mouth watering and easy to make!

        I love recipes with few ingredients and simple procedure. Lovely pictures and helpful instructions. This is certainly going on my Dessert pin board.

        Thanks, voted up and pinned!

      • cam8510 profile image

        Chris Mills 

        3 years ago from Flagstaff, AZ

        I have a chocolate pie crust in my freezer right now.....I have no idea why. But it certainly would come in handy with this recipe. Sounds awesome. Good job on the hub.

      • rebeccamealey profile image

        Rebecca Mealey 

        3 years ago from Northeastern Georgia, USA

        Your photos say it all! Delicious!

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        3 years ago from West Virginia

        Thanks for the read and share Thelma. If you use fruit on top, add it right before you serve. I put kiwi on top before I refrigerated once and it got a little soupy. I hope you like it :)

      • Thelma Alberts profile image

        Thelma Alberts 

        3 years ago from Germany

        Wow! You have loads of comments. I have to try this and maybe add some fruits on it. Thanks for sharing the recipe. Shared in fb.

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        3 years ago from West Virginia

        The only time it hasn't worked for me is when I don't measure and not put enough in, or put other fruit on top. Maybe I could suggest a little extra juice and make sure you whip it quickly after you put it in last. Refrigerate and it should stiffen up for you.

      • profile image

        Cindy 

        3 years ago

        Love it, make it often although mine doesn't thicken. I have no idea why. I've used fresh lemon and lime and just store bought lemon juice. Still doesn't thicken :(. But I do love it

      • poetryman6969 profile image

        poetryman6969 

        3 years ago

        Looks great! Looks tasty too.

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        3 years ago from West Virginia

        I am glad your family liked it. I hope you a great Christmas!

      • profile image

        Heather 

        3 years ago

        I made one following the recipe for Thanksgiving and my husband deemed it the best he has had. I'm making 2 for Christmas!

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        3 years ago from West Virginia

        You could add some chocolate as well, however you have to have the citrus juice to get the pie to harden up, if not it will stay soupy. There is a chemical reaction involved to get it hard. Using a chocolate crust and a little on top would be a great way to add some chocolate and change it up a bit. Thanks for reading.

      • Victoria Lynn profile image

        Victoria Lynn 

        3 years ago from Arkansas, USA

        Wow, you have a lot of comments on this one! Such an easy recipe! I'm going to pin it for later use. I wonder if I could add some chocolate flavoring instead of lemon or lime juice . . . ?

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Many have asked about fresh whipped cream and I am sorry if the answer got buried. Fresh cream is looser then coolwhip, as well as not as sweet. So I recommend a bit more lemon juice. I recommend adding the lemon juice last because it is the reaction to the cream. That being said, as long as they are mixed quickly, it won't be a problem. The lack of sugar in a fresh cool whip will alter the taste a bit, getting the more tart taste. So, to get closer to the taste, I would either use cool whip, or maybe add a bit more juice, as well as a bit more sugar to compensate. Let me know how it works out!

      • profile image

        I Heart Cheesecake 

        4 years ago

        Thank you for this simple & delicious recipe!! I had given up attempting to bake my favorite dessert at home for years as the standard recipes always came out dry / mealy and nothing close to the creamy dreamy melt-in-your-mouth goodness that should be cheesecake. My search for that perfect recipe led me to weird ingredients I'm not fond of (sour cream), extra efforts via methods I'm not comfortable with (water baths), and other high maintenance tips & tricks that I just didn't have time for. Your no-bake version caught my attention not only with the title promising low maintenance results with 5 mins & 4 ingredients, but because the ingredients are delicious to begin with, and there's no chance of me ruining them in the oven, how bad could it end up? Turns out, not bad at all ... Instead, it turned out amazing!!!

        Couple notes / questions: I used fresh home-whipped cream in place of the cool whip and wasn't sure if I should've still followed your order for mixing, i.e. lemon juice last? I thought all the mixing or acid might ruin my fresh whip so instead I mixed cream cheese with condensed milk until smooth, added lemon juice and mixed again, and lastly folded in whipped cream (no further machine mixing after this step).

        For one thing, I did not notice the mixture immediately harden with the addition of the lemon as you had cautioned -- is this because of my revised order? Which order would you recommend with fresh whipped cream? Secondly, my texture was nowhere near as fluffy or tall as your photo, is this due to the fresh substitution? Or because I did not mix a second time? My pie turned out maybe an inch tall in a 9inch pan. Any suggestions?

        Lastly, I got more of a tart citrus taste than cheesecake taste. No complaints, as key lime cheesecake is actually one of my favorites, however just curious if yours turns out sweeter given the cool whip, and if maybe I should add more sugar to the fresh cream or batter itself if I wanted a more traditional taste?

        Thanks again for the great recipe, and for your input!

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        All together, I just put a bit extra on top. Just make sure the juice is last

      • profile image

        skiwi 

        4 years ago

        Hi!

        Thanks for your recipe.

        I have a question for you:

        Do you mix cream cheese + condensed milk + whip cream at the same time?

        or do you keep the whip cream for the top of the cake (like your pic)?

        Thank you!

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Just whipped cream- we just add chemicals here in America lol. Just whip up some heavy whipping cream with a little sugar.

      • profile image

        Jess australia 

        4 years ago

        Hi just wondering if whip'n'ice is the same ir similar to cool whip? You buy it in a carton frozen at cake suppliers

      • profile image

        Samantha 

        4 years ago

        I just made this with strawberry flavored cream cheese in a shortbread crust and it is wonderful! We'll be trying blueberry flavored next! Thanks for a quick and easy recipe!

      • kathheaton profile image

        kathheaton 

        4 years ago

        My mother use to make this very cheesecake here in Australia,in the 60's, when I was a child....we use to always make them for parties and family gaterings

      • profile image

        lucie 

        4 years ago

        vanessa "cool whip"whipping cream or creme a foutter you find this in frozen section

      • profile image

        joan 

        4 years ago

        I'm with Sasha

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        I am sure you can give it a try, let me know how it taste please. Thanks for reading hun

      • profile image

        Hailey1203 

        4 years ago

        Hello, I love the idea of this recipe!

        Would there be anyway to add coffee liquer to it though?

      • profile image

        Ellen 

        4 years ago

        can you tell me what is cool whip

      • Toytasting profile image

        Toy Tasting 

        4 years ago from Mumbai

        Thanks for such an amazing recipe. It looks so easy. I will surely try this out soon. :)

      • Sasha Kamen profile image

        Sasha Kamen 

        4 years ago from Dallas, Texas, USA

        I like the creaminess of this, but I can barely taste the cream cheese. Cream cheese is the whole point of cheesecake. I would definitely in the future use real whipped cream instead of Cool Whip, which has a kind of a plastic texture and very little taste, and only 4 ounces instead of 8.

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Thanks Kannryan, I am not sure if I got feedback on the peanut butter, however here is one that I have tried before that is super easy and quite good. Hope you like it, and if you do throw some peanut butter in the original one, let me know how it goes please. I think a lot of people have thought of it, so I am sure they would like to know. Thanks for reading and I am glad the pie was enjoyed, my grandmother would love how popular her recipe has become. :) Link--http://www.food.com/recipe/easy-no-bake-peanut-but...

      • profile image

        Kannryan@comcast.net 

        4 years ago

        I seen this recipe posted on fb. Gave it to my friend to bring to my house for dessert. Everyone loved it and wanted the recipe. This one will Definitely be added to my favorites. Did anyone add peanut butter? I think adding peanut butter would also make a great peanut butter cheesecake.

      • profile image

        Suziqusy 

        4 years ago

        It was so easy and delicious. I will be making this often. Thank you :)

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        About and hour or so Irishcub, hope you enjoy it!

      • profile image

        irishcub 

        4 years ago

        Should this set in the fridge , if so how long .. Thank you..

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Chemicalized whipped cream

      • profile image

        Vanessa 

        4 years ago

        Hi, sounds great but what is cool whip?

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Thanks for letting me know how it went, awesome to know that you can make it with such alternatives.

      • profile image

        Cher 

        4 years ago

        I just finished making this and it is SO simple and delish! (I licked the beaters) lol I had too much for my 1 gram crust, so I put oreo cookie halves on the bottom of cupcake cups and put the rest of the filling in, then I sprinkled crushed up oreo cookie crumbs on top! ;) Thanks SO much for the recipe Kaiyan!

      • profile image

        Dee Sosa 

        4 years ago

        I made it with my Tofu cream cheese and non-dairy (Tub) cool whip - added the oreo's and it came out fantastic - and you are right the lemon juice made the recipe set and the oreo's made a sweet difference!! Thanks this is a keeper at my house!

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Thanks for commenting Heather, you cannot just omit the citrus, it wont stiffen up. However if you scroll down a bit, one lady had a similar question and I found one that used sugar to stiffen it up. Check the link, she said it turned out well. Let me know what you think, thanks.

      • Heather Howe profile image

        Heather Howe 

        4 years ago

        Thank you for posting this. I have a question about the citrus... I am allergic to it as well as the gluten :( can you suggest a substitution?

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Thanks for the feedback Dorothea, that is why I share these recipes. Glad to hear you finally get some cheesecake :)

      • profile image

        Dorothea 

        4 years ago

        Glutino has a ready made gluten free crust that tastes just like a regular graham cracker crust. Just tried this and it was great! thanks for sharing - I am celiac and have not had cheesecake in quite a while...

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        While you are mixing the first three ingredients, I would add a drop at a time and taste until you get the desired strength. Then add your juice to harden it up. Let me know how it turns out. Thanks for reading!

      • profile image

        Brandi 

        4 years ago

        If i wanted to add peppermint extract to the original recipe how much should I add so it's not to strong?

      • profile image

        Lisa Gratrix 

        4 years ago

        Has anyone tried to incorporate Peanut Butter? My children love it and think it would be great with this cheesecake recipe!

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Thanks for reading and all those great crust ideas! I will definitely have to try a few.

      • rjpointer profile image

        rjpointer 

        4 years ago

        I love the simplicity of this recipe.

        You could use a gluten free shortbread recipe to make individual crusts for this in muffin/cupcake pans.

        I'm gluten sensitive and I used the left over batter from a recipe I made for Christmas cookies for a lovely crust... all I did was substitute a good all purpose gluten free flour in the recipe.

        Chocolate Shortbread

        http://goboldwithbutter.com/?p=3943&umal=1

        Here's a couple more crust candidates:

        Red Velvet Shortbread (would need to substitute to make gluten free)

        http://www.bhg.com/recipe/cookies/red-velvet-short...

        Gluten Free Melt-In-Your-Mouth Shortbread

        http://www.food.com/recipe/gluten-free-melt-in-you...

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Glad you liked it, it is a keeper in my house too. It is quite versatile as well, haven't tried it as a tartlet with a shortbread crust, wow that sounds good!

      • profile image

        Dawn 

        4 years ago

        I just made this for the mini tartlets and the cake and it was delish. My neighbor came over and said it was the best she had ever tasted. I made the shortbread crust with it and it melted in our mouth. My 3 granddaughters ate almost all the tartlets. This is a keeper. Will make again. The recipe makes a nice amount to make diff things with it.

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Raquel, you need the citrus juice for the pie to harden, About 10-15 comments up I gave a link for one made with sugar instead to harden, it got good feedback, so maybe that would work so you wouldn't have the lemony taste.

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Please do, my mom just went vegan.....

      • profile image

        Raquel 

        4 years ago

        If I make a cookies and cream what do I leave out the citrus juice? Also, what size condensed milk?

      • profile image

        Dee 

        4 years ago

        I want to try this with Tofu cream cheese and non-dairy whipped topping we are all lactose. Report later!

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Glad it turned out good for you Angel, that is why I post these recipes :)

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Awesome Arlene, that is what I like to hear, never tried it that way, may have to next time :)

      • profile image

        Angel Dula 

        4 years ago

        made this exactly the way you said!!! IT IS SOOOOO GOOD:)

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        You can go to Hubpages.com to be a member, however you can always browse us without it. I hope you try to like the recipe!

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Start with the softened cream cheese and mix with sweetened condensed milk till no bumps, hand mix preferable, though you don't need one, a whisk will do. Fold the cool whip in till consistent color, then squeeze in juice quickly. Remix till incorporated, will start to get thicker. Pour in baking cups or crust, refrigerate an hour or so.

      • profile image

        gloria sukeforth 

        4 years ago

        I would love to join and get more reciepes

      • profile image

        Angel Dula 

        4 years ago

        sweetheart could you please tell me exactly how you mix it! I want to make it ASAP :) Do you beat cream cheese first then add other ingredients making sure juice is last??? Looks so fluffy and good want to make sure I do it right:) THANKS

      • profile image

        Cheryl 

        4 years ago

        This is a wonderful recipe! I read the comments for helpful hints for the recipe, not for tips on self improvement! Evidently there are many angry, superior people here. Very sad. Thanks for a great recipe!

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        http://www.yummly.com/recipe/Philadelphia_oreo-No_... that one a go, looks like regular sugar will set this one. Let me know if it was any good if you do try it. Thanks for reading and commenting.

      • profile image

        PK 

        4 years ago

        Hello Kaiyan717, Thanks for posting your recipe. Is there any other ingredient I could use to set the cheesecake besides lemon or lime juice? I need to avoid citrus. Thank You.

      • profile image

        Rhonda 

        4 years ago

        Sounds yummy, and I must make soon!!! Also, based on some of these rude comments manners must not have been taught in every household. I bet these same rude comnenters sit shaking their heads and wondering what this world is coming too....or what is wrong with this society. Simply look in your mirrors...you will see what is wrong.

      • profile image

        Cheryl9 

        4 years ago

        Thank you for sharing this my husband just found out he has celiac and love sweets he will love this I'm sure and to the rude person with the smart comments was that all necessary really !! Please !!

      • profile image

        arlene 

        4 years ago

        if you put your cream cheese in the microwave for above 30 too 40 sec. then cut up do not put in the mixer as it comes it well be so nice and smooth

      • profile image

        sue 

        4 years ago

        You can buy gluten free crackers. They are NOT graham crackers, but usually in GF sections and are very similar.

      • profile image

        nobody 

        4 years ago

        my filling recipe is 1 pkg. dream whip in a box...1.. 250gram pkg cream cheese....and 1/2 cup sugar.........prepare dream whip as directed...beat cr cheese with sugar....blend into dream whip...pour onto crust and cool 1 hour....delicious

      • profile image

        Cincin 

        4 years ago

        What do you put on top is it more cool whip ?

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Cool whip is the kind in the tub, if that is not available, just make some fresh whipped cream. I do not think the can stuff will work, will probably break down when you mix it though.

      • kaiyan717 profile imageAUTHOR

        kaiyan717 

        4 years ago from West Virginia

        Never tried it, bet it will do just fine :)

      • profile image

        Thank you Grammer Nazi's 

        4 years ago

        I hope you feel much better after bashing someone for their spelling.

        Try to have a nice day if you can.

      • profile image

        Momo 

        4 years ago

        Not sure if I missed it, but cud u use whipped cream cheese instead of the brick lol? Thought it would be easier and quicker. Spreadable right away. Any downside? Thanks!!! All u nasty people need to get a grip. It's a friggen recipe. Deal w ur own anger issues somewhere else. Dam

      • profile image

        Gail from Australia 

        4 years ago

        Just wondering is the Cool Whip...whipped cream in a can...??? Forgive the ignorance I haven't heard of this before and would dearly love to make this tart...

      • jabawaki profile image

        jabawaki 

        4 years ago from Highlands Ranch, Colorado

        This is EXCELLENT. I can't believe how good this taste. No, it's not the Cheesecake factory - but it is a 5 minute 4 ingredient cheesecake that is wonderful. My son and I ate 1/2 of it in one sitting. If you make this for your guest, they will never know how simple this is to make, they will think you took extra effort to make something so delicious. Thank you so much for posting this.

      working

      This website uses cookies

      As a user in the EEA, your approval is needed on a few things. To provide a better website experience, delishably.com uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

      For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at: https://delishably.com/privacy-policy#gdpr

      Show Details
      Necessary
      HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
      LoginThis is necessary to sign in to the HubPages Service.
      Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
      AkismetThis is used to detect comment spam. (Privacy Policy)
      HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
      HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
      Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
      CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
      Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the googleapis.com or gstatic.com domains, for performance and efficiency reasons. (Privacy Policy)
      Features
      Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
      Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
      Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
      Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
      Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
      VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
      PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
      Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
      MavenThis supports the Maven widget and search functionality. (Privacy Policy)
      Marketing
      Google AdSenseThis is an ad network. (Privacy Policy)
      Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
      Index ExchangeThis is an ad network. (Privacy Policy)
      SovrnThis is an ad network. (Privacy Policy)
      Facebook AdsThis is an ad network. (Privacy Policy)
      Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
      AppNexusThis is an ad network. (Privacy Policy)
      OpenxThis is an ad network. (Privacy Policy)
      Rubicon ProjectThis is an ad network. (Privacy Policy)
      TripleLiftThis is an ad network. (Privacy Policy)
      Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
      Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
      Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
      Statistics
      Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
      ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
      Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)