Easiest Way to Make Baked Ricotta Cheesecake With Biscuit Base

No Bake Cheesecake Ii

Continue baking for 1 1/2 hours, or until the top is light golden brown and cake is pulling away from the sides of the pan.

Recipe Summary No Bake Cheesecake Ii

Very easy recipe and light texture. Great summer dessert recipe. To make 2 pies, multiply recipe by 1.5.

Ingredients | Baked Ricotta Cheesecake With Biscuit Base

2 (8 ounce) packages cream cheese, softened

2 cups frozen whipped topping, thawed

1 cup white sugar

1 teaspoon vanilla extract

1 (21 ounce) can apple pie filling

1 (9 inch) prepared graham cracker crust

Directions

Beat cream cheese, sugar, and vanilla extract until smooth. Fold in Cool Whip.

Fill pie crust and top with pie filling. Chill 1 to 2 hours before serving.

Info | Baked Ricotta Cheesecake With Biscuit Base

prep: 30 mins additional: 2 hrs total: 2 hrs 30 mins Servings: 12 Yield: 1 - 9 inch cheesecake

TAG : No Bake Cheesecake Ii

Desserts, Cakes, Cheesecake Recipes, No-Bake Cheesecake Recipes,

Baked Ricotta Cheesecake With Biscuit Base - Pour the mixture into prepared pan.

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