No-Bake Cheesecake with Cool Whip Recipe

This No-Bake Cheesecake with Cool Whip is the creamiest, smoothest and easiest dessert, and it doesn’t require any baking. This no-fuss cheesecake with a buttery graham cracker crust and a creamy light velvety filling is perfect for any occasion and can be topped with your favorite toppings!

I’m a food blogger and wife and I love making easy, but delicious desserts, so I’m always on the hunt for recipes that make me happy in my kitchen. That’s why this Easy Cheesecake with Cool Whip is the most loved dessert in my house — it’s so easy to make, but only has the rich, creamy texture of something that should come from a bakery! It doesn’t matter if I’m making it for a family get together or just whipping it up for my husband because he deserves a little something sweet; this recipe works every time!

Main Ingredients

• Homemade Cheesecake Crust – This forms the base of the cheesecake, giving it an a buttery, slightly crunchy texture that is the perfect foil for the smooth filling. Traditionally made with crushed graham crackers and melted butter, it adds richness and structure to the dessert.
• Cool Whip – This secret ingredient gives it that light and fluffy airiness without heavy whipping cream. It folds into the cream cheese without a hitch, adding a smooth, fluffy texture to the cheesecake while avoiding the fuss of whipping cream from scratch.
• Cream Cheese – The base of the cheesecake, providing a creamy, tart, and rich foundation. It gives it the signature creaminess and helps the filling keep its shape so that every mouthful melts.
• Sugar – An absolute must to balance flavors, sugar helps sweeten the cheesecake as well as mellow out the tanginess of cream cheese, creating a well-rounded flavor.
• Strawberry Filling — A lively, fruity layer that brings both sweetness and refreshing counterpoint to the creamy filling. It adds visual interest and packs a punch of berry flavor in every bite.
• Vanilla Extract – A tiny but mighty ingredient that adds warm, aromatic notes to the cheesecake taste. It makes the cream cheese richer and gives it a doubtlessly gentle layer of flavor.

Instructions to Make No Bake Cheesecake

1. Make the Crust — Mix crushed graham crackers with melted butter in a bowl, until the texture resembles wet sand. Pack the mixture firmly into the bottom of a springform pan or pie dish, and refrigerate it to set.
2. Beat the Cream Cheese and Sugar —In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth and creamy. Mix in the vanilla extract, until combined.

3. Add the Cool Whip – Change to the whisk attachment and fold in the Cool Whip on low speed until fluffy and incorporated. Don’t overmix, as you’re trying to maintain that airy texture.
4. Assemble and Chill – Gently pour the cheesecake filling over the chilled crust and spread it evenly as Bob suggests with a spatula. Allow the cheesecake to rest: Refrigerate for at least 4 hours, or preferably overnight, so that the cheesecake can set completely.

5. TOP AND SERVE — After the cheesecake is set, pour the strawberry filling on top, spreading horizontally as needed. Slice, chill, and enjoy this easy, no-bake treat!

How To Store

Once you've made your No-Bake Cheesecake with Cool Whip, cover it with a layer of plastic wrap or place it in an airtight container to avoid odours. Store in refrigerator up to 4–5 days and it will stay creamy and fresh. For longer storage, freeze it (without the topping) for up to 2 months and thaw in the refrigerator before serving.

Other Topping Ideas

• Chocolate Ganache – A smooth and decadent chocolate ganache glaze for the cheesecake topping! Just melt up some chocolate with heavy cream, allow it to cool slightly, and drizzle over it for a decadent baby!
• Fresh Berries – A combination of strawberries, blueberries, raspberries, or blackberries provides a fresh and vibrant contrast to the rich cheesecake. For bonus points, stir the berries with a little honey or lemon juice before scattering them into place.
• Caramel and Nuts – Pour some warm caramel sauce on the cheesecake then add a topping of chopped pecans or walnuts. As you mix the sticky, creamy, nutty bites together, you just can't eat it fast enough.
• Lemon Curd – Top with tangy lemon curd for refreshing citrus flavor that counters the sweetness of the cheesecake. Spread a thin coating on top or swirl it in for a gorgeously marbled effect.

Pro Tips

• Use Soften Cream Cheese - Keep your cream cheese at the room temperature before you mix, it helps to make smooth lump free filling. Cold cream cheese can lead to a grainy texture.
• Don’t Overmix the Cool Whip – The Cool Whip should be folded in carefully, to keep the filling light and airy. Too much mixing can deflate the whipped texture, resulting in dense cheesecake.
• Chill for Maximum Firmness — Before you dig in, refrigerate your cheesecake for at least 4 hours, ideally overnight, to get your cake fully set and sliceable. You must not rush this step, or your cheesecake will be too soft.
• Use a Springform Pan (for easy removal)_ A springform pan of course makes it easy to remove the cheesecake without ruining the crust. If you use a regular pie dish, line it with parchment paper for neater slices.
• Extra Flavor- Change the Crust — Graham crackers can be swapped for crushed Oreos, digestive biscuits or even crush-up pretzels for a unique twist. Sprinkling a dash of cinnamon or cocoa powder further intensifies the flavor!

FREQUENTLY ASKED QUESTIONS:

If you tried this No Bake Cheesecake with Cool Whip or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

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Recipe

No-Bake Cheesecake with Cool Whip Recipe

This No-Bake Cheesecake with Cool Whip is the creamiest, smoothest and easiest dessert, and it doesn’t require any baking. This no-fuss cheesecake with a buttery graham cracker crust and a creamy light velvety filling is perfect for any occasion and can be topped with your favorite toppings!

5 from 3 votes

Print Recipe Pin Recipe

Course: Dessert, quick and easy

Cuisine: American

Prep Time: 10 minutes minutes

4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 10 servings

Calories: 306kcal

Author: Imsen

Cook ModePrevent your screen from going dark

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INGREDIENTS

For the Crust:

• ▢ 2 cups graham cracker crumbs
• ▢ ½ cup unsalted butter melted

For the Cheesecake Filling:

• ▢ 16 oz cream cheese Softened
• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 8 oz Cool Whip

For the Topping:

• ▢ 1 cup Strawberry filling or other fruit topping

INSTRUCTIONS

• Make the Crust — Mix crushed graham crackers with melted butter in a bowl, until the texture resembles wet sand. Pack the mixture firmly into the bottom of a springform pan or pie dish, and refrigerate it to set.
• Beat the Cream Cheese and Sugar —In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth and creamy. Mix in the vanilla extract, until combined.
• Add the Cool Whip – Change to the whisk attachment and fold in the Cool Whip on low speed until fluffy and incorporated. Don’t overmix, as you’re trying to maintain that airy texture.
• Assemble and Chill – Gently pour the cheesecake filling over the chilled crust and spread it evenly as Bob suggests with a spatula. Allow the cheesecake to rest: Refrigerate for at least 4 hours, or preferably overnight, so that the cheesecake can set completely.
• TOP AND SERVE — After the cheesecake is set, pour the strawberry filling on top, spreading horizontally as needed. Slice, chill, and enjoy this easy, no-bake treat!

NOTES

• CHILLING IS A MUST – Make sure to allow the cheesecake to chill at least 4 hours, preferably overnight, until it sets. By skipping this step, you may have a soft, runny texture that won’t hold its shape when sliced.
• Use Full-Fat Cream Cheese – Use full-fat cream cheese, look for the dreaded 99% fat-free or whipped style spread. Lower-fat options can soften the filling too much, losing the rich, creamy consistency.
• Pack the Crust Tight — When making the graham cracker crust, pack it tight with the back of a spoon or the bottom of a glass. This will help prevent the crust from crumbling as you cut and serve the cheesecake.

NUTRITION

Calories: 306kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 178mg | Potassium: 137mg | Fiber: 1g | Sugar: 18g | Vitamin A: 466IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg

Keyword No bake cheesecake, No bake cheesecake with cool whip

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