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 gluten-free cookies and half pecans. You can also use just pecans and butter for this crust, and it is still superb.