Ah, cheesecake. How I love thee – let me count the ways… Sometimes, you want cheesecake NOW! And sometimes, you want to control the fat and calories a little more. This recipe is fast and easy. You can even do it without any gluten-free specialty ingredients if you want.
1 crumb or nut crust
1 8 oz. block of cream cheese (can be low-fat – I think even fat-free works)
1/3 cup sugar
1/2 tub of Cool Whip (can be low-fat of fat-free)
Beat together cream cheese and sugar. Fold in Cool Whip. Scoop into crust. Chill and serve.
A crumb crust is really easy. Just use enough crumbs from your favorite gf cookies or gf cornflakes (you may need a little sugar if you use cornflakes) to cover the pie plate, and enough melted butter to stick it all together. Obviously, I don’t generally measure this stuff. Bake at 350 degrees for 7 to 10 minutes, so it will stay together better. You can skip the crust part if you want and just sprinkle the cookies on top.
My favorite way to make the crust is using about 1/2 Health Valley Rice Bran crackers (they taste like graham crackers, but way different texture), and half pecans. You can also use just pecans and butter for this crust, and it is still superb.