Whip Cream Cheesecake Recipe
This whip cream cheesecake recipie is a no-bake cheesecake. It is light and fluffy and a perfect dessert after a heavy meal.
Chocolate Wafer Crust
1 1/4 cups chocolate wafer crumbs
1 cup fine coconut flakes
7 tablespoons unsalted butter, melted
1 small package lemon or lime jello (or you could choose a different flavor)
3 cups heavy cream
2 - 8 ounce packages cream cheese at room temperature
1 cup sugar
1 teaspoon vanilla
Mix together all ingredients and then press into a spring form pan or 10" tube pan, using about 3/4 of the mixture.
Reserve the other 1/4 for the top.
Refrigerate while you make the cream cheese filling.
Dissolve Jello in 1/2 cup boiling water and set aside to cool.
In a large mixing bowl, whip 3 cups heavy cream until stiff.
In a another bowl, whip cream cheese until fluffy. Add sugar, Jello and vanilla and mix well.
Fold in whipped cream.
Pour cream cheese filling into prepared crust and then use remaining crust to sprinkle on top. Refrigerate for at least 4 hours before serving.