Cheesecake With Cool Whip Recipe

Cheesecake With Cool Whip Recipe

No bake cheesecake with Cool Whip offers a quick, convenient dessert that combines creamy texture and rich flavor without the need for an oven. Ideal for busy weeknights or spontaneous gatherings, this dessert eliminates the complexity of traditional cheesecake recipes.

What Is No Bake Cheesecake?

No bake cheesecake is a dessert that skips the baking process entirely. Instead, the crust and filling set in the refrigerator. This type of cheesecake includes a graham cracker crust and a creamy filling made from cream cheese, sugar, and flavorings. The absence of baking results in a softer, lighter texture compared to baked cheesecakes.

Why Use Cool Whip?

Cool Whip adds convenience and consistency to no bake cheesecakes. Unlike homemade whipped cream, Cool Whip maintains its texture and doesn’t deflate. It mixes seamlessly with cream cheese, resulting in a smooth and stable filling. This makes Cool Whip an ideal component for quick desserts, allowing you to create a sumptuous treat with minimal effort.

Ingredients and Tools Required

Essential Ingredients

For a no bake cheesecake with Cool Whip, gather the following ingredients:

  • Graham Cracker Crust: Use 1 1/2 cups of graham cracker crumbs and 1/4 cup of melted butter.
  • Cream Cheese: You’ll need 16 ounces of softened cream cheese.
  • Sugar: Add 1 cup of granulated sugar to sweeten the filling.
  • Cool Whip: Incorporate 8 ounces of thawed Cool Whip to give the cheesecake its creamy texture.
  • Vanilla Extract: Use 1 teaspoon for flavor enhancement.
  • Lemon Juice (optional): Add 1 tablespoon for a hint of tanginess.

Having the right tools and equipment makes the process smoother:

  • Mixing Bowls: Use large mixing bowls to combine the ingredients thoroughly.
  • Electric Mixer: An electric mixer ensures a smooth and creamy filling.
  • Spatula: A silicone spatula helps in evenly spreading the filling.
  • Springform Pan: Utilize a 9-inch springform pan for easy removal and serving.
  • Measuring Cups and Spoons: Accurate measurements are crucial for the best results.

By gathering these ingredients and tools, you’ll be well-prepared to create a delicious no bake cheesecake with Cool Whip.

Step-by-Step Recipe Guide

Preparing the Crust

Prepare the crust by combining 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted butter. Mix until all crumbs are moist. Press the mixture into the bottom of a springform pan, ensuring an even layer. Use the back of a spoon or a flat-bottomed glass to compact the crumbs firmly.

Mixing the Filling

In a mixing bowl, beat 16 ounces of softened cream cheese with 1 cup of granulated sugar until smooth. Add 1 teaspoon of vanilla extract and, if desired, 1 tablespoon of lemon juice for extra flavor. Fold in 8 ounces of Cool Whip, ensuring it’s fully incorporated with no lumps. Use a spatula to scrape down the sides, mixing thoroughly.

Assembling and Chilling

Pour the filling onto the prepared crust, spreading it evenly with a spatula. Smooth the top to create a flat surface. Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until set. For best results, chill overnight. Once set, remove the cheesecake from the springform pan and serve chilled.

Tips and Variations

Tips for Perfect Consistency

Achieve perfect consistency by following specific steps. Soften the cream cheese to room temperature before mixing. This makes it blend smoothly. Use an electric mixer on medium speed to avoid over-mixing, which prevents a runny filling. Gradually add sugar, blending each addition fully before adding more. This ensures a smooth texture. Finally, fold in the Cool Whip gently with a spatula to maintain its lightness.

Creative Variations to Try

Experiment with flavors and textures to keep your cheesecake interesting. Add 1/4 cup of melted chocolate to the cream cheese mixture for a chocolate cheesecake. Incorporate 1/2 cup of crushed Oreos into the filling for a cookies-and-cream twist. Mix in 1/2 cup of fruit puree, like strawberry or blueberry, to create a fruity version. Use different crusts, such as crushed pretzels or digestive biscuits, to vary the base’s flavor and texture.

Serving and Storage

Best Ways to Serve

Serve the no bake cheesecake chilled for the best texture and flavor. After removing it from the springform pan, place it on a serving platter. Slice it with a sharp knife dipped in hot water and wiped clean after each cut for clean slices. Top each slice with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce to enhance the presentation and taste.

How to Store Properly

Store the cheesecake in the refrigerator, covered with plastic wrap or foil to prevent it from absorbing odors. It remains fresh for up to 5 days. For longer storage, freeze it. Wrap it tightly in plastic wrap and then foil or place it in an airtight container. It can remain frozen for up to 1 month. Thaw it in the refrigerator for several hours before serving. Avoid refreezing once thawed to maintain texture and flavor.


No bake cheesecake with Cool Whip is a delightful dessert that’s both easy to make and incredibly satisfying. With just a few simple ingredients and minimal effort, you can create a creamy, delicious treat that’s perfect for any occasion. Whether you stick to the classic recipe or experiment with creative variations, this cheesecake is sure to impress. Don’t forget to chill it thoroughly for the best texture and flavor. Store any leftovers properly to keep them fresh, and enjoy your homemade cheesecake whenever the craving strikes.

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