No Bake Cheesecake with Cool Whip is a simple no-bake cheesecake made with cream cheese, sugar, and cool whip. The ideal dessert to serve at family gatherings, holidays, or summer barbecues!
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This classic no-bake dessert, No Bake Cheesecake with Cool Whip, has been around for ages. My grandmother used to make it for dessert, and unlike traditional cheesecakes, it only takes a few minutes to prepare and can be served in a few hours. There is no need for a water bath or special spring form pan, so there is no hassle! This delicious cheesecake is the ideal make-ahead dessert for special occasions, particularly family get-together and holiday dinners. Additionally, because it doesn't require an oven, this simple cheesecake is the ideal summer dessert!
Ingredients
This no-bake Strawberry cheesecake recipe requires only a few simple ingredients. They should be readily available at your local supermarket.
- Cream cheese – For the cream cheese filling, use 8 oz of full fat cream cheese and work with it at room temperature. I use Philadelphia Cream Cheese.
- Sugar: granulated sugar for sweetness.
- Vanilla extract—adds a touch of vanilla flavor.
- Cool Whip—or any non-dairy whipped topping, thawed
- Graham cracker crust — I make my own crushed graham crackers, but for simplicity you can use a 10-inch no-bake graham cracker crust.
- To make the topping, use a can of cherry pie filling. You can use canned pie filling or your favorite fresh fruit, or homemade strawberry filling.
How to Make No Bake Cheesecake
- Simply place the softened cream cheese in a big bowl and use a hand mixer set to medium speed to whip it until it's creamy and smooth.
- Next, include the vanilla and sugar.
- Next, use a rubber spatula to fold in the Cool Whip.
- The creamy filling can break down if you use a hand mixer for this step.
- Lastly, fill the pie shell with the cheesecake mixture using a spoon. Using the spatula, smooth the top until it is beautiful and even.
How to Store No Bake Cheesecake
The no-bake cheesecake filling should be set and stiff enough to cut after three hours in the refrigerator. Remaining cheesecake can be kept for up to four days in an airtight container.
The dessert can be prepared in advance and frozen until serving time. For optimal results, just wrap in aluminum foil and plastic wrap or in a freezer-safe container and freeze for up to three months.
Easy Cheesecake Topping Ideas
My favorite cheesecake topping is cherry pie filling. You can use your preferred fruit pie filling; strawberry, lemon curd, and blueberry are all excellent options.
Before serving, either distribute the fruit over the cheesecake or, for a neater appearance, spoon it over each piece.
It also works nicely with fresh berries, such as fresh blueberries or strawberries, raspberries, or other fresh fruit, such as slices of peach.
Tips for the Best No Bake Cheesecake
- For easier mixing and a more creamy cheesecake, use room temperature cream cheese.
- Use a spatula to fold in the Cool Whip; do not use a mixer for this step.
- Before slicing, give the cheesecake filling three to four hours to set thoroughly. Wipe the knife with a napkin after each slice to ensure clean slicing.
- To prevent the pie filling from warming up the cheesecake, chill it before using.
- The cheesecake will set more quickly if you freeze it. After an hour or two, it should be sufficiently solid to cut.
FREQUENTLY ASKED QUESTIONS:
Before slicing, make sure the cheesecake has been chilled for at least three to four hours. Additionally, use the precise amounts specified in the recipe and measure the components carefully. It will take longer if you use two ingredients.
When the cheesecake slices easily without crumbling, it's done. It's ready to serve if you can cut it cleanly.
Before serving, place your cheesecake in the fridge for a few hours or overnight, and make sure to use full-fat whipped cream cheese. This will enable the appropriate setting of the creamy filling.
The occasion you are creating the cheesecake for and your own particular taste preferences will determine this. No-bake cheesecake can be the perfect recipe for you if you want a creamier, lighter dessert that requires less work.
Yes, it does! To keep it fresh, put it back in the refrigerator right after serving.
If properly refrigerated, a Philadelphia no-bake cheesecake can keep for up to 4 days in the refrigerator. Your cheesecake should be stored in an airtight container or wrapped tightly in plastic wrap. This will lessen the likelihood that it may dry out or absorb any smells from the refrigerator.
If you tried this No Bake Cheesecake with Cool Whip or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
No Bake Cheesecake with Cool Whip
INGREDIENTS
- 12 oz cream cheese softened
- 1 teaspoon vanilla extract
- ½ cup sugar
- 8 oz Cool Whip thawed
- 1 prepared graham cracker pie crust or homemade
- 21 oz cherry pie filling or homemade strawberry pie filling
INSTRUCTIONS
- Using a hand mixer, beat the cream cheese in a large bowl until it becomes creamy.
- Beat in the vanilla extract until thoroughly blended.
- Stir in the cream and sugar until well mixed and no lumps remain.
- Using a spatula, fold in the whipped topping.
- Spread the cream cheese mixture evenly over the prepared graham cracker pie shell.
- Cheesecake should be chilled for four hours or until it is sufficiently firm to cut.
- Before serving, cover the cheesecake with cherry pie filling.
NOTES
- For optimal results, use thawed Cool Whip and room temperature cream cheese.
- Your preferred cheesecake topping, such as fresh berries, slices of fresh fruit, or other pie filling flavors, can be used.
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