We are taking a break from Halloween talk today because I have a recipe for no-bake cheesecake filling that I must share with you. This recipe makes the absolute best no-bake cheesecake filling I have ever tasted. It is very light in texture but packs a lot of flavor. I really think I like this as much as any of my baked cheesecake recipes. Maybe more.
Here we have the ingredients for a most perfect cheesecake filling. The ingredient list is small but the flavor is large.
These little Keebler graham pie crusts are perfect. They make the perfect single size portions for cheesecake. And they are quite delicious. They aren't called "America's #1 Crumb Crust" for nothing.
We start with two eight ounce blocks of cream cheese at room temperature. If you are planning on making this early in the morning, leave them out overnight. You want them to be fully at room temperature. There is no need to cube them if they are room temperature. Just right into a medium-to-large stainless steel bowl.
Add one cup of granulated sugar.
And one teaspoon of vanilla.
Using an electric hand mixer and the regular beater attachments, beat the cream cheese, sugar and vanilla on medium speed until smooth, about one minute.
Add in two cups of Cool Whip, thawed.
Two things here. First, fold in the Cool Whip with a large spatula to get it somewhat incorporated.
Second, fully incorporate the Cool Whip into the cream cheese mixture using the whisk attachments on your electric hand mixer. Trying to incorporate the Cool Whip thoroughly into the mixture using a spatula or a large spoon alone does not work. You are never going to get it completely mixed in. Using the whisk attachment on the electric mixer will fully incorporate all the ingredients and it adds air to the mix making it very light.
Mix the ingredients together on high speed for about 30 - 40 seconds, but no longer than one minute. Your mixture should look like this; firm and glossy.
At this point, I like to chill the cream cheese mixture just slightly. Place the bowl into the refrigerator for 15 minutes. While the cream cheese is cooling, prepare your pastry bag.
Another reason I like the large featherweight bags is that they are extremely deep, which makes it easy for you to fill. Simply fold over the top portion of the bag and add your mixture, in this case, cream cheese filling. Use a large spatula to transfer the filling to the bag. When the bag is full, unfold the top part which you folded down for filling, and work the mixture down toward the decorative tip. A few good shakes will usually get it where it needs to be. But don't shake too hard or you will have cream cheese filling all over the kitchen floor. Then fold over the top and fold down to where the filling starts and fill your pie crust(s).
The mini pie crusts come six to a pack. This recipe makes enough filling for all six with a little left over, but not enough to constitute buying another pack of six pie crusts. You can enjoy the leftover with a spoon. It is delicious.
NOTE: Place each pie crust onto a folded hand towel on the counter before filling. Otherwise, as you begin to fill each crust, the foil pan will begin to spin in circles on top of the counter making it impossible to finish the task of filling each pie crust.
When you are done, you will have six of these beauties to enjoy. Ideally, chill them in the refrigerator for at least one hour before serving.
I most enjoy blueberry pie filling with my cheesecake.
You can find canned pie filling in a wide variety of flavors in the baking aisle of any large supermarket chain.
This picture does a good job of showing the texture of these little cheescakes. Perfect consistency.
I'll give you the ingredient list here, but I will also add this to the recipe page.
2 (8 ounce) packages Philadelphia brand Cream Cheese, softened to room temperature. (Only use Philadelphia original brand cream cheese.
2 cups frozen whipped topping, thawed
1 cup granulated sugar
1 teaspoon vanilla extract
6 Keebler Mini Graham Cracker Crusts
Canned pie filling of your choice
You cannot go wrong with this recipe. It is perfect to make ahead for a planned event or if you discover you will have guests coming within a few hours. It takes minutes to prepare but you should let it chill in the refrigerator for 1 to 2 hours, if time permits.
Here we have the ingredients for a most perfect cheesecake filling. The ingredient list is small but the flavor is large.
These little Keebler graham pie crusts are perfect. They make the perfect single size portions for cheesecake. And they are quite delicious. They aren't called "America's #1 Crumb Crust" for nothing.
We start with two eight ounce blocks of cream cheese at room temperature. If you are planning on making this early in the morning, leave them out overnight. You want them to be fully at room temperature. There is no need to cube them if they are room temperature. Just right into a medium-to-large stainless steel bowl.
Add one cup of granulated sugar.
And one teaspoon of vanilla.
Using an electric hand mixer and the regular beater attachments, beat the cream cheese, sugar and vanilla on medium speed until smooth, about one minute.
Add in two cups of Cool Whip, thawed.
Two things here. First, fold in the Cool Whip with a large spatula to get it somewhat incorporated.
Second, fully incorporate the Cool Whip into the cream cheese mixture using the whisk attachments on your electric hand mixer. Trying to incorporate the Cool Whip thoroughly into the mixture using a spatula or a large spoon alone does not work. You are never going to get it completely mixed in. Using the whisk attachment on the electric mixer will fully incorporate all the ingredients and it adds air to the mix making it very light.
Mix the ingredients together on high speed for about 30 - 40 seconds, but no longer than one minute. Your mixture should look like this; firm and glossy.
At this point, I like to chill the cream cheese mixture just slightly. Place the bowl into the refrigerator for 15 minutes. While the cream cheese is cooling, prepare your pastry bag.
I use an 18" featherweight pastry bag from Wilton for all decorative food preparations. These bags can be used over and over. You simply wash them in warm soapy water when you are done and stand on end to dry. I have tried the smaller, disposable bags and they just do not work for me. My hands are large, so the larger bags are easier for me to handle. If you find the large bags to unwieldy, then by all means try the smaller disposables.
Another reason I like the large featherweight bags is that they are extremely deep, which makes it easy for you to fill. Simply fold over the top portion of the bag and add your mixture, in this case, cream cheese filling. Use a large spatula to transfer the filling to the bag. When the bag is full, unfold the top part which you folded down for filling, and work the mixture down toward the decorative tip. A few good shakes will usually get it where it needs to be. But don't shake too hard or you will have cream cheese filling all over the kitchen floor. Then fold over the top and fold down to where the filling starts and fill your pie crust(s).
The mini pie crusts come six to a pack. This recipe makes enough filling for all six with a little left over, but not enough to constitute buying another pack of six pie crusts. You can enjoy the leftover with a spoon. It is delicious.
NOTE: Place each pie crust onto a folded hand towel on the counter before filling. Otherwise, as you begin to fill each crust, the foil pan will begin to spin in circles on top of the counter making it impossible to finish the task of filling each pie crust.
When you are done, you will have six of these beauties to enjoy. Ideally, chill them in the refrigerator for at least one hour before serving.
I most enjoy blueberry pie filling with my cheesecake.
You can find canned pie filling in a wide variety of flavors in the baking aisle of any large supermarket chain.
This picture does a good job of showing the texture of these little cheescakes. Perfect consistency.
I'll give you the ingredient list here, but I will also add this to the recipe page.
2 (8 ounce) packages Philadelphia brand Cream Cheese, softened to room temperature. (Only use Philadelphia original brand cream cheese.
2 cups frozen whipped topping, thawed
1 cup granulated sugar
1 teaspoon vanilla extract
6 Keebler Mini Graham Cracker Crusts
Canned pie filling of your choice
You cannot go wrong with this recipe. It is perfect to make ahead for a planned event or if you discover you will have guests coming within a few hours. It takes minutes to prepare but you should let it chill in the refrigerator for 1 to 2 hours, if time permits.
