No Bake Cheesecake with Cool Whip
User Reviews
5
No Bake Cheesecake with Cool Whip
Description
This no bake cheesecake starts with a crust made from graham cracker crumbs, melted salted butter, and powdered sugar, pressed into the bottom and sides of a springform pan for a sturdy base. The filling is prepared in a mixer by smoothing softened cream cheese, then adding powdered sugar, sour cream, lemon juice, and vanilla extract for balanced sweetness and slight tang.
After mixing to creamy consistency, Cool Whip is folded in gently to lighten the texture without over-whipping. The thick, stiff mixture is spread over the prepared crust and chilled to set. The resulting cheesecake is rich and airy with a tender crust. It does not require baking, offering a straightforward dessert option.
The cheesecake benefits from allowing ingredients to reach room temperature for smooth mixing. Careful mixing avoids excess air incorporation which can affect texture. The crust can be varied using different cookie crumbs. Leftovers should be stored refrigerated in an airtight container and consumed within several days.
Ingredients
Crust
- ½ cup butter melted, salted
- 2 cups graham cracker crumbs
- ¼ cup powdered sugar
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup powdered sugar
- ¼ cup sour cream
- 1 Tbsp lemon juice
- 2 tsp vanilla extract
- 16 oz Cool Whip thawed, extra creamy
Instructions
Crust
- Melt the butter in a medium bowl then add graham cracker crumbs and 1/4 of the powdered sugar and mix the ingredients together until evenly moist throughout.
- Move the crust mixture to a springform pan and spread the crust out along the bottom and sides of the pan. The crumb mixture will not go all the way up the sides of the pan. Set aside.
Cheesecake Filling
- In a stand mixer with a fitted paddle attachment, add in the cream cheese and mix until the cream cheese is smooth. Scrape down the sides of the mixer bowl.
- Add powdered sugar, sour cream, lemon juice, and vanilla extract. Mix the ingredients together on a low speed until everything is creamy. Scrape down the sides of the bowl again. Then increase the speed to high and whip for about 1 more minute.
- Gently fold in the cool whip with a spatula until it is evenly mixed in. At this point the mixture will be thick and stiff.
- Spread the prepared filling onto the graham cracker crust. Smooth out the top of the filling in the pan. Cover with aluminum foil.
- Place the covered cheesecake into the fridge and chill for 8 hours.
- Serve with favorite topping like homemade whipped cream, strawberry sauce, or chocolate sauce.
Notes
- Ensure all ingredients are at room temperature before mixing to achieve a smooth filling.
- Avoid overwhipping the filling to prevent introducing too much air and altering texture.
- Leftover cheesecake should be stored in the refrigerator in an airtight container for up to five days.
- For crust variations, substitute graham cracker crumbs with crushed Oreos or vanilla wafers as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 86mg | 29% |
| Sodium | 360mg | 15% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 1094IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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