Valentine's Day is this weekend and many of us are looking for those quick and easy desserts that we can whip up in no time. Well you've found one! I usually don't like instant cheesecakes, however this is like no other. It's simple with only a few ingredients - and it tastes heavenly. Feel free to jazz it up with different extracts and flavorings.

For the video tutorial & my taste test (along with my mom's) watch the tutorial video above.

Happy Valentine's Day

This recipe is for 4 medium sized cups. If you're making this recipe for two, simply cut it in half.

For 4 Cheesecakes- You'll Need:

1 8oz. Cream Cheese

1 Tub Cool Whip

2 tsp. Vanilla

1/2 C. Sugar

Vanilla Cookies (I used almond vanilla)

Red Food Color

Toppings: Candies, Cookies, Sprinkles, etc.

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4 Cups (plastic or glass)

Piping Bag

Rolling Pin

Sandwich Bag

Step 1: Whip It Good

In a mixing bowl:

Add the package of room temperature cream cheese, along with the 1/2 C of sugar.

Using an electric mixer, mix for at least 4 minutes to disintegrate the granulated sugar and remove any chunks of cream cheese.

Add vanilla extract, and mix for another minute until smooth and incorporated.

Step 2: Color Me Bad

After the mixture is smooth and creamy, add the cool whip.

Mix the cool whip gently by hand to keep it from losing too much air.

After a couple of minutes, add 2 to 3 drops of red food color, and incorporate.

Step 3: Crush & Press

In a sandwich bag:

Add a few cookies and close tightly, removing large amounts of air.

Lay the bag on a flat surface and crush the cookies using a rolling pin. When rolling over the cookies - be careful not to puncture the bag.

Place a heaping teaspoon of crumbs into each cup. Place an extra cup inside of the dessert cups. Press firmly to compact the crumbs and create a crust. If you don't have a cup that fits within your dessert cup, use the back of a spoon.

Step 4: Fill

Fill a piping bag (no tip needed) with the cheesecake filling.

Fill each cup about halfway with the cheesecake filling. Then top with cookie crumbs and gently pat with the back of a spoon. Continue to pipe cheesecake filling until you've reached the top.

If you don't want two layers - leave out the center cookie crumbs.