Print This Recipe

My Mom has been making this cheesecake for as long as I can remember. It’s a lighter, fluffier version of a baked cheesecake. It’s great to make in the hot summer months, especially when you don’t want to heat up your oven for hours to bake a traditional cheesecake.

You can use any type of topping you prefer. Our family likes either blueberry or cherry the best, but you can use peach or strawberry, or even plain.

You can make it festive by using fresh blueberries in the top left corner and stagger rows of strawberries cut in half across the length of the rest of the cheesecake, alternating between a plain white row, and the strawberries, then you have an “American Flag” design, perfect for 4th of July!

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop. *If you have our first cookbook, this recipe can be found in our original cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes”.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

Fill out your e-mail address to receive our newsletter and/or recipes!
E-mail address:
Select your interests:
Occasional Newsletter:
Recipe List:
Prep Time: 15 Minutes
Cook Time: 8 Minutes
Total Time: 22 Minutes
Servings: 12


  • CRUST:
  • 2 1/2 cup crushed graham crackers
  • 2 Tbsp granulated sugar
  • 3/4 cup (1 1/2 sticks) butter, melted
  • 2 (8-oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 3 tsp. vanilla extract
  • 12 oz. container of Cool Whip, (or 1 1/2 cups whipping cream + 3 Tbsp powdered sugar, whipped, my preference)
  • 1 can pie filling (cherry, blueberry, or whatever type of you prefer)


  1. CRUST:

  2. Preheat oven to 300°F. Combine graham cracker crumbs, 2 Tbsp sugar, and 3/4 cup melted butter and pat into a 9"x13" cake pan. Bake for 8 minutes. Set aside to cool.


  4. Whip cream cheese and sugar until light and fluffy. Stir in vanilla. Fold in whipped cream. Pour over cooled crust. Spoon pie filling over cream cheese mixture. Cover with plastic wrap and refrigerate for 2-3 hours.

Leave a Reply

Your email address will not be published. Required fields are marked *