- 2 8 oz pkg cream cheese, softened
- 1/2 cup sugar
- 1 tablespoon Pure Vanilla Extract
- 1 tub (8 ounces) Cool Whip whip topping, thawed
- 1 prepared graham cracker or vanilla crumb crust
Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended and smooth.
Gently stir in whipped topping. Spoon into crust.
Refrigerate 3 hours or until set. Garnish with fresh strawberries or serve with Easy Strawberry Sauce (recipe below), if desired. Store leftover cheesecake in refrigerator.
Easy Strawberry Sauce:
Mix 1/2 cup strawberry jam with 1/4 teaspoon Vanilla Extract.