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    You are in: Home / Dessert / nobake cheesecake Recipe
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    nobake cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    CoolMonday's Note:

    I found this recipe on the back of a cool whip label... and liked it because I don't have to use the oven.... I live in Nevada and try not to heat up the house

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    Ingredients:

    Serves: 10

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      beat cream cheese, sugar and lemon juice in large bowl with elec mixer on medium speed until well blended.
    2. 2
      gently stir in 2 cups of cool whip.
    3. 3
      spoon into crust.
    4. 4
      Refrigerate 3 hours until set.
    5. 5
      spread remaining coolwhip over top.
    6. 6
      decorate with berries (strawberries, blueberries or whatever).

    Ratings & Reviews:

    • on September 30, 2009

      55

      Been making this for years, everyone always asks for recepie. Its good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2009

      55

      My kids loved this recipe, it is sooo easy and taste great. I also made little cupcakes with oreo crust bottom. GREAT for kids partys.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2008

      55

      I have been looking for this recipe for about 9 years I tried it from the cool whip container and yes it is awesome. Very light and fluffy. I'm just glad you posted it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for nobake cheesecake

    Serving Size: 1 (98 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 359.9
     
    Calories from Fat 241
    66%
    Total Fat 26.7 g
    41%
    Saturated Fat 16.0 g
    80%
    Cholesterol 49.9 mg
    16%
    Sodium 259.8 mg
    10%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 0.3 g
    1%
    Sugars 20.0 g
    80%
    Protein 4.5 g
    9%

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