No Bake Cheesecake With Cool Whip - Quick & Easy Dessert

This no bake cheesecake with Cool Whip is quick, easy, and foolproof. It's made with just a few simple ingredients and takes 15 minutes of work to put together. Even though it's simple, it doesn't sacrifice any flavor! This cheesecake is light, creamy, and loaded with the best cream cheese flavor.

An Easy No Bake Cheesecake Recipe

I swear this no bake cheesecake recipe is the quickest and easiest way to get your cheesecake fix in!

I mean, traditional 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 no bake cheesecake with Cool Whip 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!

Why You'll Love This Recipe

• The filling is to die for. 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.
• It's made with 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!

Ingredients Needed

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.

By the way, if you're picking up cream cheese, you might as well grab some extra so you can make this Biscoff cookie cheesecake or cream cheese fruit dip next!

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 for the Cool Whip cheesecake.

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!

Expert Tips For The Best No Bake Cheesecake

Want that perfect texture and flavor every time? These are the tips I always follow when I make this cheesecake recipe:

• Soften the Cream Cheese: Let the cream cheese come to room temp before mixing. If it’s too cold, it won’t blend smoothly, and you might end up with little lumps in your filling.
• Fold, Don’t Stir: Once you add the Cool Whip, fold it in gently with a rubber spatula instead of stirring it hard. This keeps the filling fluffy and helps it set better.
• Let It Chill Long Enough: I recommend chilling the cheesecake for at least 4–6 hours, but overnight is even better. The longer it chills, the firmer and easier it is to slice. Needless to say, this is the perfect make-ahead dessert!
• Use a Store-Bought Crust for Ease: You can definitely make your own crust, but store-bought graham cracker crusts make this recipe come together in minutes. Bonus: you can reuse the plastic lid as a dome for storage!
• Clean Slices Every Time: For clean, pretty slices, use a sharp knife and wipe it off between each cut. Run it under warm water and wipe it with a paper towel to help the knife glide through the cheesecake.

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
• Sprinkles
• 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.

How To Store No Bake Cheesecake

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.

No Bake Cheesecake Recipe FAQs

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 do I make this recipe without Cool Whip?

If you want a homemade version, you can use whipped cream instead. Whip 1 ½ cups of cold heavy cream with 3 tablespoons of powdered sugar until it holds stiff peaks. Then fold that into the cream cheese mixture as you would the Cool Whip.

How long does no bake cheesecake take to set in the fridge?

It will take at least 4 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. With that said, no bake cheesecakes are best if you let them chill in the fridge overnight.

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