When I made it I added a couple tablespoons of sour cream and a teaspoon of vanilla for flavor. This pie is nice and light, not heavy.


  • 1 pkg. (8 oz.) cream cheese
  • 1/3 cup sugar
  • 1 (8 oz.) Cool Whip
  • 1 9-in. graham cracker crust
  • 1 small can cherry pie filling (or fruit of choice, like blueberry)


Mix cheese and sugar with mixer till well-blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or overnight. Top with pie filling.

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Submitted 6/13/05.
Source: my files
Submitted By: Linda Wilson
Philly No-Bake Cheesecake