B-Safe, M-Safe, R-Safe, Recipes, Treats

Mom’s Freezer Cheesecake

Rilla G

When I was growing up there was ALWAYS a pan of frozen cheesecake in our freezer for my hard working dad, and an opened can of cherry or blueberry pie filling in the fridge to scoop on top. It’s not a healthy whole food recipe by a long stretch, but it’s definitely a childhood comfort food for me, and a very inexpensive treat to make when company is coming… Because both my hubs and son are allergic to dairy I’ve developed this dairy-free version for them; my son is also allergic to eggs so going with a frozen cheesecake was the best option. 

Dairy Free Version 

Filling Ingredients:
2 containers of So Delicious CocoWhip (thawed)
2 t vanilla extract
4 packs of 227 g plain Daiya cream cheese
1 c powdered sugar, sieved

Topping:
1 large can cherry or blueberry pie filling

Crust Ingredients:
2 boxes gluten free chocolate chip cookies (Pamela brand)
1/2 c coconut oil, melted

  1. Grind up cookies in food processor into fine crumbs, add melted coconut oil and mix. Press crumbs into the bottom of deep cupcake pans. Place in fridge.
  2. In the food processor bowl sieve 1 cup icing sugar. Add cream cheese and mix till smooth. Adding one at a time, and scraping sides between mixing, add in the two containers of thawed CocoWhip. Mix until smooth.
  3. Spread filling over crust.
  4. Freeze till set solid, overnight.
  5. Serve frozen with canned pie filling of your choice spread generously on top.
  6. Store leftovers in freezer.

Mom’s Original Recipe

Filling Ingredients:

2 envelopes Dream Whip powder
cold milk (enough to prepare dream whip – see package for amount)
8 oz. package cream cheese, softened to room temperature
1 c powdered sugar, sieved
1 t vanilla extract

Topping:

540 ml can cherry or blueberry pie filling

Crust Ingredients:

2 c graham crumbs
1/4 c butter melted
1/4 c brown sugar

  1. Mix graham crumbs with melted butter and brown sugar. Press crumbs into the bottom of an 8×8 glass baking dish. Set aside.
  2. Prepare Dream Whip with milk according to package instructions and beat till light and fluffy. Set aside.
  3. In a large bowl or food processor sieve 1 cup icing sugar. Add 1 package softened cream cheese and beat with electric beaters till smooth. Whip in prepared dream whip till combined.
  4. Spread filling over graham crust.
  5. Freeze till set solid, at least 4 hours.
  6. Serve frozen with canned pie filling of your choice spread generously on top.
  7. Store leftovers in freezer.

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