No Bake Cheesecake With Cool Whip
Enjoy this easy No Bake Cheesecake With Cool Whip recipe! Made with cream cheese, Cool Whip, graham cracker crust, and pie filling. Quick, creamy, and no oven required!
10 Servings
Ingredients
- 2 8-ounce packages cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 tablespoons vanilla extract
- 1 teaspoon lemon extract optional
- 1 8-ounce container Cool Whip, thawed
- 1 9-inch prepared graham cracker crust
- 1 21-ounce can strawberry pie filling, or topping of choice
Instructions
Prepare Ingredients
- Begin by gathering all ingredients. Ensure the cream cheese is softened to room temperature for smooth blending, and thaw the Cool Whip ahead of time.
Blend the Cheesecake Base
- In a large mixing bowl, combine the cream cheese, sugar, vanilla extract, and optional lemon extract. Use an electric mixer to beat the mixture until it is smooth and creamy, free of lumps.
Incorporate the Cool Whip
- Gently fold the Cool Whip into the cream cheese mixture using a spatula. This step ensures the cheesecake filling is light and fluffy. Avoid overmixing to maintain the desired texture.
Assemble the Cheesecake
- Pour the prepared cheesecake filling into the graham cracker crust. Spread it evenly across the crust using a spatula to create a smooth surface.
Add the Topping
- Spoon the strawberry pie filling over the top of the cheesecake, spreading it evenly to cover the surface. You may use alternative toppings if desired.
Chill the Cheesecake
- Place the cheesecake in the refrigerator and allow it to chill for at least 2 hours, or until the filling is firm to the touch. For best results, let it chill overnight.
Serve and Enjoy
- Once chilled, slice the cheesecake into portions and serve. Refrigerate leftovers promptly.
Notes
To make this cheesecake gluten-free, use a gluten-free graham cracker crust or create your own using crushed gluten-free cookies mixed with melted butter. Ensure all other ingredients, including the Cool Whip and pie filling, are certified gluten-free.