Cheesecake With Berries Whipped Topping Recipes

CHEESECAKE BERRY PARFAITS

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping., In each of 2 parfait glasses, layer a fourth of the cream cheese mixture and a fourth of the berries. Repeat layers. Top with additional whipped topping if desired. Chill until serving.

CHEESECAKE WITH BERRIES & WHIPPED TOPPING

Steps:

• Heat oven to 350ºF.
• Combine cracker crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Mix sour cream and 2 Tbsp. powdered sugar in medium bowl until blended. Gently stir in COOL WHIP; spread over cheesecake. Top with berries; sprinkle with remaining powdered sugar.

NO-BAKE COOL WHIP CHEESECAKE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and pre heat to 350 F. Place the graham cracker crumbs and sugar in a food processor and process until combined.
• Drizzle in the melted butter and pulse until combined.
• Press the graham cracker crust into 6 greased mini cheesecake molds. If you are using a muffin tin , make sure to use liners.
• Bake until the crusts are lightly browned, 5 to 8 minutes. Let cool completely while you make the filling.
• Beat the softened cream cheese with the sugar and vanilla until combined and fluffy.
• Fold the whipped cream topping into the cream cheese mixture.
• Fill the prepared crusts to the top of the molds a bit at a time with the cream cheese mixture, pressing down on the top with a spoon or spatula so the crust is completely covered and there are no pockets of air.
• Cover and refrigerate until firm, about 2 hours.
• Remove the cheesecakes from the molds, top with fresh berries and serve. They can also be kept chilled for up to 2 days before serving!

NO-BAKE CHEESECAKE WITH COOL WHIP®

Steps:

• Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
• Refrigerate until firm, 2 to 3 hours.

BERRY CHEESECAKE PARFAITS

Steps:

• Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP until blended.
• Layer half each of the wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
• Top with remaining COOL WHIP.