No Bake Cheesecake With Cool Whip
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This quick and easy No Bake Cheesecake with Cool Whip is a smooth and creamy dessert that’s perfect any time of year. Top with seasonal fresh berries or your favorite fruit pie filling and you’ll have a crowd-pleasing cheesecake without even having to open your oven door.
This post was originally published in April 2022
Craving a big slice of homemade cheesecake but don’t feel like cranking up the oven? I totally get it! Baking traditional cheesecakes can take a lot of work, which is why you’re going to love this simple no-fuss version!
This easy no-bake cheesecake takes just 15 minutes and a handful of ingredients. I mean, don’t you just love it when the best desserts are also so simple to make. I know I do, and no bake desserts are my absolute favorite!
These Cheesecake Bites, Peanut Butter and Coconut Cookies and Cool Whip Pineapple Pie are a few of my other go-to dessert recipes for when I need a sweet treat in a snap. Want to get extra decadent? Try this easy yet gorgeous Biscoff cheesecake!
Why We Love this Recipe?
- Easy dessert: This is truly one of the easiest desserts you’ll ever make. It’s a great recipe to get the kids involved in too. Just let them mix up all the ingredients, pour it into prepared pie crust and chill!
- Versatile: This cheesecake recipe acts as a blank canvas for any of your favorite fresh fruit or pie fillings to make a delicious dessert that takes very little effort.
- Perfect summer dessert: Even though you can make it anytime of the year, it’s especially great on hot summer days when you don’t want to heat up your oven just to make a dessert.
What’s Needed for this Easy Cheesecake Recipe?
- Cream cheese-for best results, use full fat cream cheese and let it soften to room temperature
- Sugar-white granulated sugar sweetens everything up as it breaks down in the cream cheese
- Vanilla– you can use real vanilla extract or almond extract
- Cool Whip-full fat cool whip is recommended
- Prepared graham cracker crust -you can use store bought or homemade graham cracker crust
- Fresh fruit or pie filling– to garnish your cheesecake
How to Make No Bake Cheesecake
Step 1. Combine sugar and softened cream cheese in a large bowl.
Step 2. Beat with electric mixer on low speed until well combined.
Step 3. Mix in vanilla extract until well incorporated, making sure to scrape down the sides of the mixing bowl.
Step 4. Using a rubber spatula, fold in the Cool Whip. Mix will until the cream cheese filling is well blended.
Step 5. Pour the filling into prepared graham cracker pie crust and use the back of a spoon to smooth out the top.
Step 6. Top with fresh fruit and if you like, more Cool Whip. Cover with plastic wrap and chill the cheesecake in the refrigerator for two hours.
How Long Does Cheesecake Last?
Fridge: Cover the cheesecake with the lid that comes with the crust, or a double layer of plastic wrap and it will stay fresh 5-6 days in the fridge.
Freezer: You can either freeze the whole cheesecake or individual slices. Double wrap the cheesecake in plastic wrap, followed with a layer of aluminum foil. Place it in the freezer for up to a month, or two at the most.
Can I Make Mini Cheesecake with this Recipe?
You sure can! All you have to do is buy a package of store-bought mini pie crusts (or make your own from graham cracker crumbs) and add the creamy cheesecake filling. Allow them to chill until they’ve set up and are ready to serve!
Want to make it even easier? Make this cheesecake like normal, then pipe it into phyllo shells like I did with these Oreo Cheesecake Bites. Then you don’t have to worry about a crust at all.
Tips for Making the Best No Bake Cheesecake Dessert
- If you prefer, you can make your own whipped cream instead of using Cool Whip. Make sure you start with really cold heavy whipping cream and beat with a hand mixer or a stand mixer until it forms stiff peaks. If the whipped cream isn’t firm enough, your cheesecake won’t be able to hold its form when sliced.
- Cream cheese is a key ingredient. Be sure you use full fat cream cheese, not light cream cheese or cream cheese spread.
- Avoid over mix the filling. You’ll want to use an electric mixer, not a food processor to mix everything up. Mix the ingredients just until everything comes together. Over mixing may break down the Cool Whip and will make your filling runny.
- To prevent a lumpy cheesecake filling, be sure that you use room temperature cream cheese. You want the cream cheese and Cool Whip to blend together easily for a smooth and creamy filling.
- The hardest part about this Cool Whip cheesecake recipe is allowing it to chill for a couple hours. It’s so hard to wait but in order to get nice, clean slice of cheesecake, you won’t want to hurry this step.
Can I Make this Dessert in Advance?
Absolutely! One of my favorite things about this easy recipe is that it’s great made up to several days in advance! This is a huge time saver during the holidays or for special occasions when you’re tied up preparing other dishes.
No-Bake Cheesecake Variations
Once you see how amazing this no bake cheesecake filling is, have fun changing up the toppings to make countless variations. The following flavor options are some of our favorites…
- Cherry cheesecake: If you love cherry, all you have to do is add 1/2 can of cherry pie filling over the top and you’ll have a rich and fluffy cherry cheesecake.
- Caramel apple cheesecake: Pour 1/2 can apple pie filling over the top of the cheesecake, then drizzle caramel syrup over the apples and finish it off with a sprinkle of crushed graham crackers. SO good!
- Christmas Cheesecake: This recipe makes the best fluffy cranberry cheesecake using whole berry cranberry sauce! Loosen up the can of cranberry sauce with a little fresh lemon juice or orange juice and use it just as you would any other fruit topping.
- Banana Split Cheesecake: Top the cheesecake with a layer of freshly sliced bananas, then a 1/2 can drained, crushed pineapple. Drizzle the pineapple with chocolate syrup. The finish it off with maraschino cherries and chopped nuts. It’s like a banana split in pie form!
- Lemon Cheesecake: While mixing the Cool Whip into the cream cheese, you can add about 1/2 lemon curd. For a more subtle lemon flavor, you can add lemon extract to the filling mixture. Garnish with fresh lemon slices and dust with a little powdered sugar.
- Blueberry cheesecake: Blueberry pie filling makes a great topping. Strawberry pie filling is amazing with this no bake cheesecake recipe as well.
- Chocolate cheesecake: Add some chocolate chips to the cheesecake mixture then drizzle the top with a little chocolate syrup. You could even use a chocolate graham cracker crust for even chocolate flavor.
- Peanut Butter Cheesecake: Add 1/2 cup creamy peanut butter to the cheesecake mixture, then top it off with mini-Reese’s cups.
- Caramel pecan: It is so easy to make this no bake recipe into a fluffy caramel pecan cheesecake by just folding in some chopped pecans, then topping it with caramel syrup and additional chopped pecans.
Want More Tasty Quick and Easy Desserts?
If you liked this easy no bake dessert recipe, you’ll want to give these a try too:
- Easy Lemon Cheesecake Parfaits
- Blueberry Fluff Recipe
- No Bake Chocolate Mousse
- Oreo Cheesecake Balls
- Chocolate Chip Cookie Dough Bites
- Rainbow Rice Krispie Treats
No Bake Cheesecake With Cool Whip
Equipment
Ingredients
- 1/2 cup sugar
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip
- Prepared graham cracker crust see notes below
- Fresh fruit for topping
Instructions
- Combine sugar and cream cheese in a large bowl. Beat with electric mixer on low speed until well combined.8 ounces cream cheese, 1/2 cup sugar
- Mix in vanilla extract until well incorporated, making sure to scrape down the sides of the mixing bowl.1 teaspoon vanilla extract
- Using a rubber spatula, fold Cool Whip into the cream cheese mixture.8 ounces Cool Whip
- Pour the creamy filling into prepared graham cracker pie crust and use the back of a spoon to smooth out the top.Prepared graham cracker crust
- Top the cool whip cheesecake mixture with fresh fruit and additional whipped topping. Cover with plastic wrap and chill in the refrigerator for two hours.Fresh fruit for topping
Notes
- Because this recipe is so quick and easy, we usually just use store bought crust. However, it's super easy to make a graham cracker crust from scratch, if you prefer.
- Cream cheese is a key ingredient. Be sure you use full fat cream cheese, not light cream cheese or cream cheese spread.
- To prevent a lumpy cheesecake filling, be sure that you start with room temperature cream cheese. It will blend well and give you a smooth and creamy filling.
- Be sure to read the post above for more helpful tips & tricks
Nutrition
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I really like this but I thought the cream cheese taste was a little too strong so I had a package of sugar-free Jell-O cheesecake mix and I mix that up and added it to it and it was perfect.
That’s a great idea! I’m so glad you were able to adjust it to get it just the taste you were looking for. 🙂
I have a 10 inch graham crust, do I need to double the recipe?
I would. It’s better for the crust to be a little on the thicker side. If it’s too thin, it may not hold together.
Love this cheesecake, so easy and everyone in the family loves it!! I have made it with peanut butter and drizzled hot fudge on the top. Thank you ♥️
I’m so glad you enjoyed it (and I love the peanut butter twist…I’ll have to try that next time) 🙂