Cool Whip Cheesecake
Servings 12 people
No Bake Cheesecake is prepped in just 20 minutes using ingredients like extra creamy cool whip, powdered sugar, and cream cheese! Provides a dozen thick, fluffy, and creamy slices!
Ingredients
Crust
- ½ cup salted butter melted
- 2 cups graham cracker crumbs
- ¼ cup powdered sugar
Cheesecake Filling
- 24 ounces cream cheese softened
- 1 cup powdered sugar
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 16 ounces Extra Creamy Cool-Whip thawed
Optional Toppings
Instructions
Crust
- Melt the butter in a medium bowl and add the graham cracker crumbs and ¼ cup of powdered sugar and stir until evenly moistened.½ cup salted butter, 2 cups graham cracker crumbs, ¼ cup powdered sugar
- Transfer the crust mixture to a springform pan and spread out, then use the bottom of a cup to press the mixture into the bottom and sides of the pan. The mixture does not need to come all the way up the sides. Set the pan aside.
Cheesecake Filling
- Add the cream cheese to a stand mixer fitted with a paddle attachment and cream at medium speed until smooth. Scrape down the sides of the bowl.24 ounces cream cheese
- Add the powdered sugar, sour cream, lemon juice, and vanilla extract and mix at low speed until the sugar is incorporated then increase the speed to high and whip for 1 minute. Scraping down the sides as needed so everything is evenly combined and there are no lumps.1 cup powdered sugar, ¼ cup sour cream, 1 tablespoon lemon juice, 2 teaspoons vanilla extract
- Fold in the cool whip with a rubber spatula until evenly incorporated. The mixture will be thick and stiff.16 ounces Extra Creamy Cool-Whip
- Spread the filling mixture out in the prepared crust, the filling may come above the crust in the pan, but that's okay. Make sure to really press the filling in since it's a bit aerated and you don't want large bubbles. Just be careful around the edges so you don't pull the crust back into the filling. Smooth out the top and cover with aluminum foil.
- Chill in the refrigerator for 8 hours. When ready to slice, run a chef's knife under hot water to heat the blade, then slice. Clean and heat the blade after each slice for clean and even cuts.
Topping
- Top with whipped cream, strawberry sauce, chocolate sauce or your other favorite toppings before serving.Whipped Cream, Strawberry Sauce, Chocolate Sauce
Notes
- I recommend using full-fat cream cheese, sour cream, and cool whip in this recipe. However, low-fat options would also work, it just may not be as creamy.
- Homemade whipped cream can be used in place of cool whip, however, when I used it during testing I found that the cheesecake didn't stay as stable at room temperature for as long as when made with cool whip. This to me was the main reason I chose to stick with cool whip because no-bake cheesecakes are traditionally a summer dessert and I wanted it to be a bit more heat-friendly.
- Speaking of heat, this cheesecake really should stay out in the heat for too long as it will still soften, and as it softens it becomes hard to slice and move since the crust will also soften when the butter begins to warm up.
- What I love about this recipe is that it has the signature tang of a baked cheesecake and once chilled it has the "crumb" sort of texture that's thick and creamy. I'd actually rather eat and make this cheesecake than a traditional New York Style.
- You could make this with an Oreo crust.
Nutrition
Calories: 443kcal | Carbohydrates: 36g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 360mg | Potassium: 151mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1106IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg
Find it online: www.sugarandsoul.co/no-bake-cheesecake/