no bake cheesecake cool whip recipe

Written ByJenny Smyth Posted on
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The Best no bake cheesecake cool whip recipe

I have to say, I’m a big fan of no-bake cheesecakes, and this Cool Whip recipe is one of my favorites. The first time I made it, I was surprised by how easy it was to put together – just mix the ingredients together and refrigerate until set. The texture is so creamy and smooth, and the flavor is perfectly balanced.

My family loves it when I make this dessert for special occasions or even just for a quick weeknight treat. It’s also a great way to use up leftover ingredients, like the Cool Whip and some graham crackers for the crust. Plus, it’s a healthier alternative to traditional cheesecakes, with fewer calories and less fat.

We often have it as a dessert after dinner, but I’ve also been known to serve it as a snack or even as a breakfast treat on the weekends. One of the best things about this recipe is that it’s so versatile – you can top it with fresh fruit, nuts, or even chocolate shavings for a different twist. My kids love helping me in the kitchen and making their own toppings, which makes it feel like a fun family activity.

And the best part? It’s ready in just 10 minutes! I’ve made this recipe countless times over the years, and it never fails to impress.

Whether you’re serving it at home or taking it to a potluck, this no-bake cheesecake is sure to be a hit. So next time you’re in need of a quick and easy dessert, give this recipe a try.

No Bake Cheesecake with Cool Whip

4.6 from 843 votes

This no bake cheesecake uses Cool Whip for a light and fluffy texture. It requires no oven time and sets in the refrigerator for a creamy dessert.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling

16 oz cream cheese, softened to room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
8 oz Cool Whip, thawed

👨‍🍳Directions

1In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar.
2Pour the melted butter over the mixture and stir with a fork until all crumbs are moistened.
3Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to create an even layer.
4In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
5Add 1/2 cup sugar and the vanilla extract, and continue beating until well combined and no lumps remain, scraping down the sides as needed.
6Gently fold the thawed Cool Whip into the cream cheese mixture using a spatula.
7Stir until the mixture is uniform in color and texture, being careful not to overmix to maintain a light and airy filling.
8Spread the filling evenly over the prepared crust in the springform pan.
9Smooth the top with a spatula.
10Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm and set.
11For best results, chill overnight.
12To serve, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring.
13Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices.
14Serve cold, optionally topped with fresh berries or fruit sauce.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric hand mixer or stand mixer
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 26g💛Saturated Fat: 16g❤️Cholesterol: 75mg🧂Sodium: 320mg🌾Total Carbs: 32g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 5g

📝Notes

For a firmer texture, use full-fat cream cheese and ensure it is fully softened before mixing. You can substitute a gluten-free graham cracker crust if needed. The cheesecake can be stored in the refrigerator for up to 3 days.

Watch Video Of How No Bake Cheesecake with Cool Whip Works

One of my favorite things about this no-bake cheesecake recipe is how easy it is to serve – simply slice into individual portions and garnish with fresh fruit or nuts if desired. You can also serve it chilled or at room temperature – both ways are delicious!

If you have any leftovers (which is rare!) , you can store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About No Bake Cheesecake with Cool Whip

Q: What is the purpose of using Cool Whip in this recipe?

Using Cool Whip in this recipe serves several purposes – it adds a light and airy texture to the cheesecake that’s hard to replicate with traditional cream cheese mixtures.

Q: Can I use regular whipped cream instead of Cool Whip?

No, using regular whipped cream will not give you the same consistency and taste as using Cool Whip.

Q: How long does this cheesecake take to set?

This cheesecake will typically take around 3-4 hours to set in the refrigerator.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time – simply prepare all the ingredients and store them in separate containers until you’re ready to assemble and refrigerate the cheesecake.

Q: How do I store leftover cheesecake?

You can store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze this cheesecake?

No, we do not recommend freezing this cheesecake due to its high fat content from the Cool Whip.

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