|1. Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended and smooth. |
2. Gently stir in whipped topping. Spoon into crust.
3. Refrigerate 3 hours or until set. Garnish with fresh strawberries or serve with Easy Strawberry Sauce (recipe follows), if desired. Store leftover cheesecake in refrigerator.A Taste for Health Tip: Use reduced fat cream cheese, light frozen whipped topping and reduced fat graham cracker crust for a savings of 82 calories and 10gfat per serving.
Easy Strawberry Sauce: Mix 1/2 cup strawberry jam with 1/4 teaspoon McCormickÂ® Pure Vanilla Extract or McCormickÂ® Pure Almond Extract .
No-Bake Cheesecake Tarts: Prepare cheesecake filling as directed. Use 12 graham cracker tart crusts in place of the crumb crust. Fill each with 1/3 cup filling. Refrigerate 3 hours or until set. Makes 12 servings.
|Prep Time: 15 minutes|
|-||2 packages (8 ounces %3cu%3eeach%3c/u%3e) cream cheese, softened|
|-||1/2 cup sugar|
|-||1 tablespoon McCormick® Pure Vanilla Extract |
|-||1 package whipped topping, thawed (8 ounce pkg)|
|-||1 prepared graham cracker %3cu%3eor%3c/u%3e vanilla crumb crust (6 ounces)|
|Nutrition (per serving)|
|Calories: 439 Calories |
Fat: 31 Grams
Protein: 5 Grams
Cholesterol: 60 Milligrams
Carbohydrates: 35 Grams
Sodium: 267 Milligrams
Fiber: 0 Grams