Cheesecake Whip – FlavorRight

Cheesecake Whip


  • 14 oz. Whip’N Top™ Vanilla
  • 8 oz. Whip’N Ice™ Hershey’s
  • 4 oz. Festejos
  • 18 oz. Cream Cheese
  • 4 Eggs
  • 4 oz. Cornstarch
  • 16 oz. Cookie Crumbs
  • Chocolate sprinkles and berries



1.Preheat oven to 375 degrees.

2.Put cookie crumbs in an 8 in pan.

3.Mix the Whip’N Top Vanilla long enough to have stiff peaks In mixing bowl add cream cheese, Festejos and Whip’N Top Vanilla mixture.

4.Mix until all 3 ingredients have combined.

5.Add cornstarch and eggs to mixture, mix for about 1 minute on slow speed until eggs dissolve.

6.Pour into pan with the cookie crumbs.

7.Bake for 40 minutes.

8.Once baked, set aside to cool then refrigerate for 2 hours.

9.Add Hershey’s Whip’N Ice to the top of the dessert.

10.Decorate as desired.


1.Decorate using berries, chocolate sprinkles and Whip’N Ice Hershey’s Chocolate.