cool whip cheesecake recipe

Written ByJenny Smyth Posted on
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The Best cool whip cheesecake recipe

I’ve been making this Cool Whip Cheesecake recipe for years, and it’s always a hit with my family. It’s a classic dessert that’s easy to make and requires minimal ingredients.

The best part is that it’s incredibly versatile – you can serve it at any occasion, from birthday parties to everyday desserts. My kids love helping me mix the batter and then waiting for it to set in the fridge.

Once it’s chilled, we slice it up and enjoy it together as a family. I’ve even made it for potlucks and family gatherings, where it’s always the first dessert to disappear.

One of the things I love about this recipe is that it’s surprisingly healthy – the Cool Whip adds a creamy texture without adding too much sugar. Plus, using a pre-made crust makes the whole process a breeze.

I’ve experimented with different flavors by adding extracts like vanilla or almond, but the original recipe is still my favorite.

Cool Whip Cheesecake

4.9 from 1112 votes

This no-bake cheesecake uses Cool Whip for a light and airy texture. It is quick to prepare and requires no oven, making it perfect for warm days.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

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

For the Filling

1 (8 oz) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (8 oz) container Cool Whip, thawed

👨‍🍳Directions

1In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
2Pour melted butter over the mixture and stir until all crumbs are moistened.
3Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
4In a large 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 vanilla extract, then beat until well combined and no lumps remain.
6Gently fold the thawed Cool Whip into the cream cheese mixture using a spatula until fully incorporated and the filling is light and fluffy.
7Spread the filling evenly into the prepared crust, smoothing the top with the spatula.
8Refrigerate the cheesecake for at least 4 hours, or until set and firm to the touch.
9For best results, chill overnight.
10Slice and serve cold.

🔧Equipment

9-inch pie plate
Mixing bowls
Electric mixer
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 55mg🧂Sodium: 240mg🌾Total Carbs: 32g🥦Dietary Fiber: 0g🍬Sugars: 23g🥩Protein: 4g

📝Notes

For a firmer texture, use full-fat cream cheese and let it soften completely before mixing. You can top with fresh berries or a fruit sauce before serving.

Watch Video Of How Cool Whip Cheesecake Works

This Cool Whip cheesecake is always a good idea for any occasion, whether it is a family dinner, a potluck, or a holiday celebration. It is simple to make, requires no baking, and tastes like a classic cheesecake without the fuss.

I love that I can prepare it the night before and just pull it out of the fridge when guests arrive. For storage, keep the cheesecake covered in the fridge for up to 5 days, or freeze it for up to 2 months wrapped tightly in plastic wrap and foil.

To serve, let it sit at room temperature for 10 minutes for a softer texture, or slice it cold for cleaner cuts. You can top it with fresh berries, chocolate sauce, or caramel for extra flair.

It is a versatile dessert that always disappears quickly at my house, and I am sure it will at yours too.

❓ Frequently Asked Questions About Cool Whip Cheesecake

Q: What is Cool Whip?

Cool Whip is a brand of whipped topping made from a mixture of water, vegetable oil, and milk protein concentrate. It’s often used as a substitute for heavy cream or whipped cream in recipes.

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

Yes, you can use other types of whipped cream instead of Cool Whip, but keep in mind that the texture and flavor may be different.

Q: How long does this cheesecake take to set in the fridge?

The cheesecake typically takes 4-6 hours to set in the fridge, depending on its size and temperature.

Q: Can I freeze this cheesecake?

Yes, you can freeze this cheesecake for up to 3 months. Just thaw it overnight in the fridge before serving.

Q: Is this cheesecake suitable for vegetarians?

This cheesecake is suitable for vegetarians, as long as you use a vegan-friendly pre-made crust or make your own crust using vegan ingredients.

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