No Bake Cheesecake Recipe with Cool Whip
This no bake cheesecake recipe with Cool Whip is a creamy, effortless dessert that’s perfect for any occasion. With a buttery graham cracker crust and a light, fluffy filling, it’s ready in minutes and requires no oven. Simply mix, chill, and top with your favorite fruits or chocolate. It’s beginner-friendly, customizable, and a guaranteed crowd-pleaser. Prep it ahead for stress-free entertaining.
Equipment
- 9-inch springform pan
- Mixing bowl
- Spatula
- Measuring cups and spoons
- Hand mixer or whisk
- Food processor or ziplock bag
Ingredients
- Graham cracker crumbs: 1 ½ cups for the crust.
- Granulated sugar: ¼ cup for the crust and ½ cup for the filling.
- Unsalted butter: ½ cup melted, for the crust.
- Cream cheese: 16 oz 2 packages, softened.
- Cool Whip: 8 oz tub thawed.
- Vanilla extract: 1 tsp for flavor.
- Lemon juice: 1 tbsp for a slight tang.
- Optional toppings: Fresh berries chocolate sauce, or whipped cream.
Instructions
Step 1: Prepare the Graham Cracker Crust
- Mix graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl. Stir until the mixture resembles wet sand. Press it evenly into the bottom of a 9-inch springform pan.
- Use the back of a spoon to compact the crust. Chill it in the fridge for 15 minutes to set.
Step 2: Soften the Cream Cheese
- Place the cream cheese in a large mixing bowl. Let it sit at room temperature for about 30 minutes. This ensures a smooth, lump-free filling.
- If you’re in a hurry, microwave the cream cheese for 15 seconds. Check and stir to avoid overheating.
Step 3: Beat the Cream Cheese and Sugar
- Using a hand mixer, beat the cream cheese and ½ cup sugar until creamy. This takes about 1-2 minutes. Scrape down the sides of the bowl as needed.
- Add vanilla extract and lemon juice during mixing. These add a bright, balanced flavor.
Step 4: Fold in the Cool Whip
- Gently fold the thawed Cool Whip into the cream cheese mixture. Use a spatula to combine until smooth and fluffy. Be careful not to overmix to keep the airy texture.
Step 5: Assemble the Cheesecake
- Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula. Cover the pan with plastic wrap or foil.
- Place the cheesecake in the refrigerator. Chill for at least 4 hours, or preferably overnight, to set.
Step 6: Add Toppings and Serve
- Remove the cheesecake from the springform pan. Slice and serve with your favorite toppings. Fresh strawberries, blueberries, or a drizzle of chocolate work wonderfully.
- Serve chilled for the best texture. Store leftovers in the fridge for up to 5 days.
Notes
When making this no bake cheesecake, ensure the cream cheese is fully softened to avoid lumps. Chill the cheesecake for at least 4 hours for a firm set. Add toppings just before serving to keep them fresh and vibrant.