Chewin'

the News

July 2007

Julie's Easy Freezer Cheesecake

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Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Ingredients:
Cream cheese	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Powdered sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Non-dairy whipped topping, thawed	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Graham cracker crust	1	2	3	4	5	6

Assembly Directions:

Cream the cream cheese in a mixer until smooth. Add powdered sugar and mix until blended. Add whipped topping and beat until combined. Spread filling evenly in graham cracker crust.

Freezing Directions:

If using store bought graham cracker crusts, flip the protective liner over and use it as a lid. Place cheesecake in gallon freezer bag. Seal, label and freezer.

If using homemade crust, flash freeze cheesecakes until solid. Place in gallon freezer bag. Seal, label and freeze.

Serving Directions:

Thaw and enjoy.

Comments:

You can substitute light whipped topping for regular. You can also substitute reduced fat cream cheese for regular cream cheese. These are great with cherries or strawberries on top.

Nutritional Info: 

Per Serving: 393 Calories; 23g Fat (52.8% calories from fat); 3g Protein; 42g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 262mg Sodium. 

Exchanges: 1/2 Lean Meat; 4-1/2 Fat; 2-1/2 Other Carbohydrates.

Nutritional Info:  lighter version

Substituted light whipped topping for regular whipped topping and reduced fat cream cheese for regular cream cheese.

Per Serving: 342 Calories; 16g Fat (43.0% calories from fat); 4g Protein; 43g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 352mg Sodium. 

Exchanges: 1/2 Lean Meat; 3 Fat; 3 Other Carbohydrates.

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