 | | Directions | 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 McCormick® Pure Vanilla Extract or McCormick® 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. |
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Prep Time: 15 minutes
Servings: 8
|  | | Ingredients | | - | | 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) |
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| | Nutrition (per serving) | Calories: 439 Calories
Fat: 31 Grams
Protein: 5 Grams
Cholesterol: 60 Milligrams
Carbohydrates: 35 Grams
Sodium: 267 Milligrams
Fiber: 0 Grams
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