My family has made a very similar recipe for years. Only change is instead of powdered sugar or heavy cream we use 1 can of sweetened condensed milk to fill the place of both. We also add 1/4 c lemon juice to make it perfect. It’s a birthday favorite every year!
So easy and sooo good. If you are a cheesecake lover you must try this. It’s lighter and fluffier than baked cheesecake. I used a prepared “light” graham cracker crust from the store and 1/3 less fat cream cheese to save some calories. Unfortunately it is so good that I have eaten a slice every day since I made it! My fiance loves it too and he’s not a big cheesecake lover.
i made this and loved loved loved it although i changed it a bit. i used arrowroot biscuits and instead of the cherry top i decided to make a strwberry cheesecake. i made the recipie as normal but added about 7 fresh purreed strawberrys to the actuall cream cheese mixture and left out the toppingand it tasted absolutly gorgeous. will definatly make again soon yum
I made this to take to a family gathering for Christmas. The only changes I made was to use a premade graham cracker pie crust and used cool whip in place of the whipped heavy cream, both purely out of convenience. It turned out so tasty everyone asked for the recipe and there wasn’t a single bite left when it was time to come home!
This is really good base. I liked it because it is so easy to make and it doesn’t need baked. I changed a couple of things. The butter really needs to be melted and mixed together with the suger before adding to the graham crackers,or it will not hold together for the crust. The Cream Cheese MUST be soften. Just leave it sit out for about 20 minutes,then while still in the inside package,lightly knead with your fingers. I added 1 -2 T of Lemon Juice to the filling so it tasted more like a real Cheesecake.
3/4 cup(s) graham cracker crumbs
2 Tbsp light butter, melted
2/3 cup(s) low fat cream cheese
6 Tbsp fat-free cream cheese
3 Tbsp fresh lemon juice
2 large egg white(s)
1 1/2 tsp vanilla extract
1/2 cup(s) sugar
3/4 cup(s) light fruit pie filling, cherry
Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.
In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.
In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.
Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.