Dream Whip Cheesecake with Easy Graham Cracker Crust

by Maria on July 2, 2013

Dream Whip CheesecakeMy husbands mother used to make this Dream Whip Cheesecake for special occasions when he was growing up. He loves it and often requests for me to make it. It has a great fluffy consistency that is a little lighter than the no-bake cheesecakes my mom made using cool whip. This cheesecake when made with a homemade graham cracker crust is irresistible. I can’t be trusted within 20 feet of it.  I made it for my husband on Father’s Day and must confess I ate at least half of it myself.

I am planning on making another one of these beauties on the Fourth of July, because it looks so festive. Let’s hope I can restrain myself a little better this time……

Dream Whip Cheesecake

Ingredients:

1 8 ounce package cream cheese, softened
1 cup powdered sugar
1 box (2.6 ounce) Dream Whip, prepare both envelopes according to package directions
1 graham cracker crust, see recipe below or buy a premade crust, but it is so worth it to make your own
1 can pie filling of your choice (I prefer cherry)

Directions:

  • Add powdered sugar to the softened cream cheese. Mix until well combined
  • Gently stir in prepared dream whip
  • Evenly spread filling in completely cooled graham cracker crust
  • Top with pie filling

* This recipe works well in a 9×9 square pan if you do not have a 8 or 9 inch pie tin. Occasionally, when I make this in an 8″ pie tin, I have a little too much crust mixture and filling. I use it to make an additional cheesecake in a small glass dish I have, it’s the perfect size to hide in the back of the fridge and eat all by myself during nap time. :)

Easy Homemade Graham Cracker Crust

Ingredients:

1 sleeve of graham crackers, finely crushed (approx. 1 1/2 – 2 cups)
1/2 cup salted butter, melted
1/4 cup sugar

Directions:

  • Preheat oven to 375°
  • Stir sugar into graham cracker crumbs
  • Drizzle melted butter over graham cracker/sugar mixture
  • Stir until well combined
  • Press into a 8 or 9 inch pie tin (can use a 9×9 square pan if you do not have a pie tin) taking special care to get the sides as well as the bottom as evenly spread as possible.
  • Press firmly, I like to use a plastic baggie on my hand when I do this
  • Bake for 7-8 minutes
  • Let cool completely before filling with cheesecake mixture

Enjoy!

Happy 4th of July!!!!!

Maria

 

 

 

 

 

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