No Bake Cheesecake With Cool Whip Prepped In 15 Minutes
This no bake cheesecake with Cool Whip is light, creamy, and loaded with cream cheese flavor! Not to mention, the buttery graham crust comes together quickly and sets up perfectly to hold all that creamy cheesecake deliciousness. Best of all, this no bake cheesecake is just as yummy as a baked cheesecake, but it's nearly effortless and done in half the time! Top it with fresh berries, chocolate drizzle, or whatever your heart desires.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No bake
- Cuisine: Cheesecake
Ingredients
Graham cracker crust:
1 1/2 cups crushed graham crackers
1/3 cup granulated sugar
1/4 cup melted butter
No bake cheesecake filling:
Two 8-ounce packages of cream cheese (room temperature)
1/3 cup granulated sugar
8 ounces Cool Whip/whipped cream topping (thawed)
2 teaspoons vanilla extract
Instructions
- 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!
Nutrition
- Serving Size: 1 serving
- Calories: 321
- Fat: 21
- Carbohydrates: 23
- Protein: 4
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