This post sponsored by Kraft.
You have to choose a favorite dessert. Have to.
What do you choose?
I 100% go for cheesecake. Plain cheesecake. Not too sweet, but sweet enough cheesecake.
Nothing beats it.
The problem with cheesecake is that it’s kind of a pain to make. There’s a lot of beating and mixing to get it nice and smooth. Then there’s a lot of crossing your fingers that it won’t crack. Or that your springform pan won’t leak. Or that the center won’t still be jiggly when you cut into it.
But this Fluffy Cheesecake recipe is definitely no fuss. It’s no-bake, the ingredient list is short, and it takes only minutes to prepare. The only hard part about the recipe is waiting 3 hours for it to chill in the fridge.
Plus, it’s a real classic. This is the first time I’ve ever made it but I’ve had it several times over the years at parties and such. And it’s good no matter how it’s served. With cherry pie filling on top like you see here or plain or with chocolate drizzled on top! You really can’t go wrong with this cheesecake!
If you’ve never tried this classic recipe, it really is the fluffiest cheesecake you will ever try! And so simple! You won’t even believe how quick and easy it is.
You just take softened PHILADELPHIA Cream Cheese and mix that with a little bit of sugar. Once that’s is good and combined, you stir in a container of COOL WHIP. Then you scoop the cheesecake filling into a graham cracker crust! That’s it.
No really, that’s it.
Then it sits for 3 hours or so to firm up a bit and then you can slice it and top it with some cherry pie filling.
So tell me, have you tried this delicious classic recipe?
- 1 pkg. 8 oz. PHILADELPHIA Cream Cheese, softened
- 1/3 cup sugar
- 1 tub 8 oz. COOL WHIP Whipped Topping, thawed
- 1 ready-to-use graham cracker crumb crust 6 oz.
- 1-1/2 cups cherry pie filling
Beat cream cheese and sugar together until well combined. Stir in COOL WHIP.
Spoon the mixture into the graham cracker crust.
Refrigerate for at least 3 hours.
Serve with cherry pie filling on top.