This is a favorite at all holiday and sabbat celebrations in our home. Everyone loves it, even though it’s not your traditional cheesecake. Anyone can make it, even a child. It is quick and easy to make, and tastes so good.
This recipe is for two cakes, but you can halve everything for one if you don’t need that much. We always make two so that there is sure to be enough for everyone.
2 packages of cream cheese
16 ounces of whipped topping
2/3 cup sugar
2 graham cracker crusts
- Combine the first three ingredients in a large bowl with an electric mixer.
- Pour the filling between the two crusts, and smooth out to the edges.
- Place the crust pan covers over the ‘cakes’ and place them in the refrigerator for an hour, or until you need them.
- To save money, I buy all store brand items for this recipe.
- Sprinkle mini chocolate chips over the top of the cheesecake.
- Add strawberry slices around the outer edge, and a whole strawberry in the center.
- Place cherries around the outer edge, and a dollop of whipped topping in the center. Place another cherry into the center of the topping.
- Purchase mini graham cracker crusts for making mini cheesecakes so that each person can have their own. Top these with cherries, strawberries or kiwi, and a dollop of whipped topping.
For the holidays:
- The holiday cheesecakes I made (pictured) have five dollops of whipped cream, one at the center.
- One cheesecake has peppermint Hershey’s kisses pushed into the dollops, and dark chocolate shavings covering the top.
- The second cheesecake has Hershey’s Special Dark chocolate (half) squares pushed into the dollops, then a drizzling of chocolate syrup.
What toppings do you enjoy on your cheesecake?
There’s nothing healthy about these cheesecakes. They’re made only for special family occasions because people love them. They are not a typical dessert item for me. I do make allowances for special family recipes once in a while, when an occasion calls for it, even though I try very hard to eat healthy most of the rest of the time.