Tuesday, July 26, 2011
Don't forget to come back to the Recipe Shoebox each day this week for a new cheesecake recipe and later this week they'll be a cheesecake link-up party in honor of National Cheesecake Day on July 30.
1 pkg. (8-ounces) cream cheese, softened
1/2 cup sugar (or small package [3.4-ounces] of instant pudding mix)
1 Tbs. lemon juice (omit if using pudding mix instead of sugar)
1 container (8-ounces) Cool Whip
1 (6-ounce) prepared graham cracker crust
Desired toppings: pie filling, additional Cool Whip, cookie or graham cracker crumbs, chocolate syrup for drizzling
In a large bowl, cream together cream cheese, sugar (or pudding mix), and lemon juice (if using) until smooth and lump free. Mix in Cool Whip just until thick, creamy, and combined.
Pour immediately into prepared graham cracker crust. Refrigerate at least 4 hours (or if you're in a hurry, stick in the freezer for 1-2 hours) or until set. Serve cold with desired toppings. Blueberry pie filling is our favorite topping.
Makes 6-8 servings. Enjoy!
For chocolate variation: Substitute the sugar with a package (3.4-ounces) of instant chocolate pudding and proceed the same as above. Top with additional Cool Whip, Oreo cookies, and crumbs if desired.
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