This no bake cheesecake is made with Cool Whip and just a few other ingredients. It's light, creamy, and loaded with the best cream cheese flavor! It's so, so good and so easy to make. In fact, just 15 minutes of work is needed to put it together, then the fridge takes care of the rest from there!
I swear this no bake cheesecake recipe is the quickest and easiest way to get your cheesecake fix in!
I mean, traditional baked cheesecakes are notoriously difficult to make. You need to be careful not to over-mix the batter, bake it at the perfect temperature - for just the right amount of time - and then let it cool slowly to avoid cracks. It's stressful and it takes a lot of time. Yeah, woof.
Anyway, sometimes I just want to eat cheesecake without all the fuss. And that's where this no bake cheesecake comes in! This cheesecake recipe is totally foolproof: there are no water baths, no cracking, and no waiting around for hours and hours. All you have to do is mix, pour, and then let it chill!
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Why You'll Love This No Bake Cheesecake with Cool Whip
The filling. Since this cheesecake is made with Cool Whip, the smooth and creamy filling has an extra light and airy texture that's just to die for!
It's a crowd favorite. There are only a few desserts that both kids and adults love equally, and this Cool Whip cheesecake is one of them. My 2-year-old especially can't get enough of it.
Simple ingredients. Only a handful of super common ingredients are all you need for this cheesecake. You might even have all of them at home already!
For the crust:
- Crushed graham crackers
- Granulated sugar
- Melted butter
For the filling:
- Cream cheese- two packages at from temperature. I used full-fat cream cheese for the best texture.
- Granulated sugar- for the perfect amount of sweetness.
- Cool Whip- or any whipped cream topping, thawed.
- Vanilla extract- for the best flavor.
How To Make No Bake Cheesecake With Cool Whip
Step 1: Prepare The Ingredients
Again, you'll want to make sure that you use room-temperature cream cheese. So, just make sure you leave both packages of cream cheese out at room temperature for about 10 minutes before starting the recipe. This will help ensure your cheesecake ends up having a smooth texture later on.
Also, make sure that you let the Cool Whip thaw as well. This will make it easier to mix and combine into the other ingredients.
Step 2: Make The Crust
Now it's time to make the graham cracker crust.
First, you'll want to crush the graham crackers. So, to do that, you'll want to give 'em a wiz in a food processor or blender. Alternatively, you can add them into a Ziplock bag and use a rolling pin to crush them into fine graham cracker crumbs.
Then, add the crumbs to a bowl with the melted butter and sugar and mix to combine everything. Pour the mixture into a pie dish or cheesecake mold lined with parchment. Then, use a flat-bottomed glass or the back of a spoon to press the graham cracker crumbs into an even layer. Refrigerate it for an hour to set.
Step 3: Make The Cheesecake Filling
In a large bowl, beat together the softened cream cheese, vanilla extract, and sugar with an electric mixer until it's creamy and there are no lumps.
After the mixture is smooth, gently fold the Cool Whip into the cream cheese filling and mix until it's all evenly combined.
Step 4: Assemble The Cheesecake
Once the filling is combined, spoon it on top of the prepared graham cracker crust and spread it into an even layer. Then, cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least three hours or overnight. The longer you let it chill, the firmer it will become. So if you like a softer cheesecake, give it less time to set. If you want a really firm one, give it a full night in the fridge.
When you're ready to serve, top with fresh berries or your favorite toppings. I personally love a classic strawberry cheesecake, but feel free to get creative! Enjoy!
No Bake Cheesecake Topping Ideas
There are so many ways to top this delicious no bake cheesecake! Here are a few delicious toppings to try:
- Strawberry compote
- Chocolate sauce
- Caramel sauce
- Cherry pie filling
- Strawberry pie filling
- Whipped cream
- Chopped nuts
- Lemon curd
- Your favorite fruit filling
You can also flavor the cheesecake filling itself. Just fold in a dollop of your favorite jam or a little melted chocolate. Or, you could even squeeze in some lemon or lime juice for a tart, citrusy flavor.
If you have any leftovers, you can store them either by covering the entire dish with plastic wrap or by transferring the slices of cheesecake individually to an airtight container. Stored like this, the cheesecake will stay good for up to 5 days.
To store it even longer, you can freeze it. Just wrap it tightly in plastic wrap, then place it in a freezer-safe container, and it will stay good for up to 2 months stored like this. Then, when you're ready to eat it, just thaw it in the fridge overnight.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! This is the perfect make-ahead cheesecake recipe. Just assemble the cheesecake, cover it with plastic wrap, and store it in the fridge until you're ready to serve. You can keep it in the fridge for about 5 days for the best results.
How do you thicken a no bake cheesecake filling?
The cream cheese mixture is what gives you a smooth, thick filling. You'll want to make sure you use full fat cream cheese and gently fold the Cool Whip into the cream cheese mixture, so it stays nice and thick. Also, the longer you refrigerate the cheesecake, the thicker the creamy filling will be.
How long does no bake cheesecake take to set in the fridge?
It will take at least 3 hours for a no bake cheesecake to set in the fridge. You can eat it after an hour or so, but the filling won't be as thick and firm.
More Dessert Recipes
- Cool Whip pie
- No bake mini cheesecake bites
- Reese's peanut butter pie
- Sopapilla cheesecake
- Cherry cheesecake
- Custard pie
- Mississippi mud pie
Graham cracker crust:
- 1 ½ cups crushed graham crackers
- ⅓ cup granulated sugar
- ¼ cup melted butter
No bake cheesecake filling:
- Two 8-ounce packages of cream cheese (room temperature)
- ⅓ cup granulated sugar
- 8 ounces Cool Whip/whipped cream topping (thawed)
- 2 teaspoons vanilla extract
- Crush the graham crackers into crumbs either in the blender, food processor, or a ziploc bag.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl to make the graham cracker crust.
- Line a small cheesecake mold with parchment paper and press the crumbs into it. Refrigerate for at least 1 hour.
- Combine cream cheese, sugar, and vanilla extract in a bowl and mix with an electric mixer until creamy. Add the Cool Whip and fold it into the mixture.
- Refrigerate for at least 3 hours. Top with more whipped cream and fresh berries before serving and enjoy!
Serving Size:1 serving
Amount Per Serving: Calories: 476Total Fat: 34gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 73mgSodium: 303mgCarbohydrates: 39gFiber: 1gSugar: 29gProtein: 5g