No-Bake Cheesecake with Cool Whip®

Ingredients

2 (8 ounce) packages cream cheese, softened to room temperature

1 cup white sugar

3 tablespoons vanilla extract

1 teaspoon lemon extract(Optional)

1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

1 (9 inch) prepared graham cracker crust

1 (21 ounce) can strawberry pie filling

Directions

Step 1

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.

Step 2

Refrigerate until firm, 2 to 3 hours.

Cook's Notes:

Lemon extract gives a hint of tartness and is optional. I find it complements the vanilla extract.Don’t use it if you like plain cheesecake.

An 8-inch crust also works in this recipe.

Any fruit filling can be used in place of strawberry, or top cheesecake with fresh fruit.

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