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

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Course: Dessert, quick and easy

Cuisine: American

Prep Time: 10

Total Time: 4 10

Servings: servings

Calories: 306kcal

Author: Imsen

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

Keyword No bake cheesecake, No bake cheesecake with cool whip

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