Delicious Frozen Cheesecake

Janice Bowman


When I was a child, my mom made a tastey no bake, refridgerated cheesecake. She passed away in 1983. I did not have her recipe, so I made up my own version to serve at Thanksgiving in 1996. When I tried to serve it, it was a soupy mess but tasted so good. When I got home, I froze the left overs and later ate it straight out of the freezer. It was the best cheesecake I had ever had. It is good alone or topped with pie filling/ fresh fruit. This recipe is always a big hit when I make it and is such a compliment because I made up the recipe. These ingrediants make two pies and are great gifts.

pinch tips: How to Make a Pie Shell & Lattice Top





15 Min


No-Cook or Other


keebler ready made grahamcracker crusts (regular size)
3 pkg
8 oz. kraft philadelphia cream cheese
2 can(s)
14 oz. eagle brand sweetened condenced milk
1 small
8 oz. cool whip
1 tsp
mc cormick pure vanilla extract

Directions Step-By-Step

Blend together cream cheese (room temperature), vanilla, and sweetened condenced milk with an electric hand mixer until all cream cheese is disolved into the mixture.
Fold in about 3/4 of the tub of Cool Whip.
Pour into 2 graham cracker crusts, cover with the plastic top and freeze.
Serve frozen. Top each piece with Comstock cherry pie filling (or pie filling of your choice) and enjoy. It also tastes good plain, or topped with fresh fruit.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #holiday