Try a Fluffy 2-Step Easter Cheesecake in a graham cracker crust for a great springtime treat. Top this Easter cheesecake with jelly beans & you're all set!
What You Need
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
16 jelly beans
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Let's Make It
Beat cream cheese and sugar in medium bowl with whisk until well blended. Stir in COOL WHIP. Spoon into crust.
Refrigerate 3 hours or until set. Top with jelly beans just before serving.
Omit jelly beans. Top chilled cheesecake with 1 cup cherry pie filling before serving.
Prepare with PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
Substitute assorted small Easter candies for the jelly beans.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 14g
Trans Fat 0.5g
Total Carbohydrates 33g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.