No Bake Cheesecake With CoolWhip Recipe

No Bake Cheesecake With CoolWhip Recipe

No-bake cheesecake with cool whip is rich, light, and fluffy. It is smooth and creamy. A dessert that sets up amazingly in the fridge. Besides, it is appetizing, and you do not need to spend much time to make it. This recipe’s essential step is adding the delectable cool whip. 

Moreover, you do not need condensed milk or gelatin for this recipe, unlike other recipes. The best part of all is that you can skip the oven since it is a no-bake, and it creates a delicious and appealing cheesecake from scratch. Likewise, no-bake cheesecake with a cool whip is the ideal summer dessert.

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Facts about Cool Whip

Cool whip is a combination of skim milk, light cream, high fructose corn syrup, and vegetable oil. It is irresistible since it is sweet, light, and fluffy. Coolwhip has been around since 1966, ever since it was first created as a substitute for homemade whipped cream. It has also added varieties like Season’s Delight, including chocolate, strawberry, and French vanilla—also, Sugar-Free, Lite, and Extra Creamy.

In the 1980s, chocolate desserts were a staple. With the popularity of mud pie, dirt cups, and pudding pops, cool whip became a go-to for adding a creamy flavor to various pie fillings and toppings for decadent cocoa desserts. Not only that but also cool whip and Jell-O were a perfect pair as early as 1974.

Facts about Cool Whip

Check out more recipes here Delicious Strawberry Topping for Cheesecake and  Chocolate Chip Reese’s Cheesecake Bars

What You Will Need for this No-bake Cheesecake with Cool Whip

Ingredients For the Filling:

  • 2 packages cream cheese
  • 3 cups of cool whip cream topping
  • 1 cup of granulated sugar
  • 3 tsp of vanilla extract
  • 1 tsp of lemon extract

Ingredients For the Graham Cracker Crust:

  • 6pcs of graham crackers
  • 3/8 cup of melted butter
  • 1/3 cup granulated sugar

Equipment

  • Mixing bowls
  • Measuring spoon
  • Measuring cups
  • Electric mixer
  • Food processor
  • Angled spatula
  • Rubber spatula
  • Springform pan
  • Plastic wrap

Adjustable Rolling Pin with Removable Rings

Step by Step to Make a No-bake Cheesecake with Cool Whip

Step 1

Put the Graham crackers and sugar in a food processor until it turns into fine crumbs.

Step 2

Place the crumbled Graham crackers and sugar in a large bowl, add the melted butter and stir with a rubber spatula till completely incorporated.

Step 3

Evenly spread and press the graham cracker into the springform pan. Refrigerate the pan for 20 minutes and proceed with the filling.

spread and press the graham cracker

Step 4

Grab a mixing bowl and beat the cream cheese with an electric mixer at medium speed till it is smooth. Then, add the sugar, vanilla, and lemon extract until fluffy. Fold in the cool whipped cream topping into the cream cheese.

Step 5

Pour the cream cheese and cool whip mixture onto the prepared springform pan, evenly spread it using an angled spatula. Then, fill the mold until there are no gaps or pockets of air left.

Step 6

Afterward, seal with cling wrap and refrigerate for at least 2 hours or until firm.

Step 7

Remove from the fridge and detach the springform pan; garnish with the desired toppings of choice. Serve and enjoy!

Servings and Preparation Time for No-bake Cheesecake with Cool Whip

Servings and Preparation Time for No-bake Cheesecake with Cool Whip

Tips and Tricks to Make No-bake Cheesecake with Cool Whip

You can use a store brought crust or make a crust ahead of time to save time. The lemon extract complements the vanilla extract and gives the cheesecake a hint of tartness.  However, do not use it if you prefer plain cheesecake.

Use fresh fruits as a garnish, but you can use chocolate chips as a topping if you are more of a chocolate lover. You can use whatever fruit you desire, such as cherries, pineapple, and strawberries. Over beating will release the air from the mixture.

Make sure to enable the cream cheese to attain room temperature before putting the cheesecake. Get all the bumps out when beating the cheese to get a smoother cheesecake. 

Tips and Tricks to Make No-bake Cheesecake with Cool Whip

Similarly, be sure that the cream cheese is soft before you begin whipping because cheesecake remains creamy. Likewise, do not over mix the cream cheese mixture because it will lose its fluffiness if beaten too much, and it will destroy the cheesecake’s texture. 

Moreover, you can prepare it on a pie plate or use a springform pan to create this recipe into one large cheesecake. Likewise, it can save you time and dirty dishes if you purchase a store-bought pre-made graham cracker pie crust. If you want to create this recipe in cupcake tins, then place the cupcake liners in each prepared mold and form the crusts in them. 

No-Bake Cheesecake With CoolWhip Recipe

No-bake cheesecake with a cool whip is rich, light, and fluffy. It is smooth and creamy. A dessert that sets up amazingly in the fridge. Besides, it is appetizing, and you do not need to spend much time to make it. This recipe’s essential step is adding the delectable cool whip.
Prep Time20 mins
Course: Dessert
Cuisine: American
Keyword: No Bake Cheesecake With CoolWhip Recipe
Servings: 10
Author: cakedecorist.com

Equipment

  • Mixing bowls
  • Measuring spoon
  • Measuring cups
  • Electric MixeR
  • Food processor
  • Angled spatula
  • Rubber Spatula
  • Springform pan
  • Plastic wrap

Ingredients
  

Ingredients For the Filling:

  • 2 packages cream cheese
  • 3 cups of cool whip cream topping
  • 1 cup of granulated sugar
  • 3 tsp of vanilla extract
  • 1 tsp of lemon extract

Ingredients For the Graham Cracker Crust:

  • 6 pcs of graham crackers
  • 3/8 cup of melted butter
  • 1/3 cup granulated sugar

Instructions

  • Put the Graham crackers and sugar in a food processor until it turns into fine crumbs.
  • Place the crumbled Graham crackers and sugar in a large bowl, add the melted butter and stir with a rubber spatula till completely incorporated.
  • Evenly spread and press the graham cracker into the springform pan. Refrigerate the pan for 20 minutes and proceed with the filling.
  • Grab a mixing bowl and beat the cream cheese with an electric mixer at medium speed till it is smooth. Then, add the sugar, vanilla, and lemon extract until fluffy. Fold in the cool whipped cream topping into the cream cheese.
  • Pour the cream cheese and cool whip mixture onto the prepared springform pan, evenly spread it using an angled spatula. Then, fill the mold until there are no gaps or pockets of air left.
  • Afterward, seal with cling wrap and refrigerate for at least 2 hours or until firm.
  • Remove from the fridge and detach the springform pan; garnish with the desired toppings of choice. Serve and enjoy!

Notes

You can use a store brought crust or make a crust ahead of time to save time. The lemon extract complements the vanilla extract and gives the cheesecake a hint of tartness. However, do not use it if you prefer plain cheesecake.
Use fresh fruits as a garnish, but you can use chocolate chips as a topping if you are more of a chocolate lover. You can use whatever fruit you desire, such as cherries, pineapple, and strawberries. Over beating will release the air from the mixture.
Make sure to enable the cream cheese to attain room temperature before putting the cheesecake. Get all the bumps out when beating the cheese to get a smoother cheesecake.
Similarly, be sure that the cream cheese is soft before you begin whipping because cheesecake remains creamy. Likewise, do not over mix the cream cheese mixture because it will lose its fluffiness if beaten too much, and it will destroy the cheesecake’s texture.
Moreover, you can prepare it on a pie plate or use a springform pan to create this recipe into one large cheesecake. Likewise, it can save you time and dirty dishes if you purchase a store-bought pre-made graham cracker pie crust. If you want to create this recipe in cupcake tins, then place the cupcake liners in each prepared mold and form the crusts in them.
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