0 from 15 votes
No Bake Cheesecake with Cool Whip
This simple no bake cheesecake is one of the easiest desserts you’ll ever make! A graham cracker crust gets topped with a Cool Whip and cream cheese filling that’s light, fluffy, and delicious.
Prep Time
20 mins
chill time
8 hrs
Total Time
8 hrs 20 mins
Servings: 12 people
Calories: 442 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- ½ cup salted butter melted
- 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 Extra creamy cool-whip thawed
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.
Cup of Yum
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
- Store any leftover cheesecake in the fridge in an airtight container for up to five days.
- Make sure all the ingredients are at room temperature to ensure the smoothest cheesecake.
- Be careful to not over whip the filling, you don’t want to add too much air to the mixture, stop once it is smooth.
- Switch out the graham crackers for another cookie such as Oreos or Vanilla Wafers.
Nutrition Information
Calories
442kcal
(22%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
86mg
(29%)
Sodium
360mg
(15%)
Potassium
151mg
(4%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
1094IU
(22%)
Vitamin C
1mg
(1%)
Calcium
114mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 442
% 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.