No Bake Cheesecake With Cool Whip

Get ready to experience a slice of heaven with the “No Bake Cheesecake With Cool Whip”. Bet you can already taste the creamy texture. Perfect for all occasions, whether it’s birthdays, holidays or a fancy dinner. Most people cringe at the thought of baking but guess what, this recipe requires no baking. Just whip it up in the kitchen and refrigerate it. Best part? It���s amazingly delicious. Yes, mate, this is going to be your new favourite go-to dessert.

Your guests will absolutely love it. They’ll probably bombard you for the recipe. The creaminess from the cheesecake perfectly complemented by the light, fluffy cool whip is an absolute knock-out. Mainly because it’s simple, quick to make and lip-smacking. Ready to get your hands dirty? Let’s dive into it.

• Prep Time: 20 minutes
• Cook Time: None!
• Total Time: 3 hours 20 minutes (Including refrigeration)
• Servings: 8
• Yield: 1 cheesecake

Now that we’ve got your taste buds interested, let’s move onto the ingredients and process of making this delectable dessert.

Ingredients & Equipment You’ll Need

• 2 cups of graham cracker crumbs
• 1/2 cup of unsalted butter, melted
• 3/4 cup of granulated sugar
• 4 cups of Cool Whip
• 2 packs (8 oz each) of cream cheese, softened
• 1 teaspoon of pure vanilla extract

And for the equipment:

• 1 large mixing bowl
• 1 medium-sized mixing bowl
• Electric mixer
• Spatula
• 9″ pie plate

The cream cheese and Cool Whip make our cheesecake creamy and fluffy. And our graham cracker crust adds a nice contrast with its texture and hint of sweetness. Feel free to substitute the cream cheese with a low-fat option or use another type of biscuit for the crust. Go ahead and make it your own!

How To Make No Bake Cheesecake With Cool Whip

1. Begin by combining the graham crackers, melted butter and 1/4 cup of sugar in a medium-sized bowl. Press this mixture on the bottom of your pie plate.
2. Whip softened cream cheese, remaining sugar & vanilla extract in a large bowl until the mixture is smooth. Fold in 2 cups of the Cool Whip.
3. Spread the cream cheese mixture over the graham cracker crust. Spread the remaining Cool Whip on top.
4. Refrigerate the cheesecake for at least 3 hours or until set.
5. Cut into slices and serve chilled.

Tips For The Best Results

• Make sure cream cheese is at room temperature before mixing
• Refrigerate your cheesecake for at least 3 hours, but overnight is best to allow flavours to set.

Storage Tips

• Keep refrigerated.
• Seal tightly with either plastic wrap or foil to prevent drying out.

Frequently Asked Questions

Q: Can I make this cheesecake a day before?

A: Definitely! Making it a day before allows the flavors to well combine.


Q: Can I use flavored cream cheese?

A: Yes, flavored cream cheese can add an interesting twist to your cheesecake.


Q: Can the cheesecake be frozen?

A: Absolutely, wrap the cheesecake tightly and it can be frozen for up to 3 months.


Q: I don’t like graham crackers. Can I use something else for the crust?

A: Of course, you can experiment with other types of crusts like shortbread cookies or digestive biscuits.


Q: Can I use low-fat cream cheese?

A: Yes, It can slightly change the flavor and consistency but it’s not significant.

Nutritional Facts of No Bake Cheesecake With Cool Whip

Each serving of this cheesecake contains 475 calories, 32g of total fat, 49g of carbohydrate, and 6g of protein.

At the end of the day, this No Bake Cheesecake with Cool Whip is an easy yet tasty recipe you’d want to make over and over. Serve it with some fresh fruits or a drizzle of sauce for an extra depth of flavors. Now, go ahead, kick-off that soiree you’ve been planning or just make it as a treat for yourself. Happy Eating mates!