cool whip cheesecake recipe

Written BySheba G Updated On
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The Best cool whip cheesecake recipe

I’ve been making this cool whip cheesecake recipe for years, and it’s a staple in my household. My kids love helping me in the kitchen, and this recipe is always a hit with them. The best part about this recipe is that it’s incredibly easy to make, and it’s perfect for any occasion.

Whether you’re looking for a quick dessert to serve at a family gathering or a special treat to enjoy on a weeknight, this cool whip cheesecake recipe is a great choice. I’ve even started making it for everyday desserts, as it’s just so delicious and easy to prepare. One of the things I love about this recipe is the fact that it uses cool whip instead of traditional heavy cream.

This makes the cheesecake lighter and fluffier, while still maintaining that rich and creamy texture we all love. My family is always impressed when I serve this up, and I’m sure your guests will be too! The combination of the graham cracker crust and the cool whip topping is simply divine.

It’s a match made in heaven, if you ask me! The best part about this recipe is that it’s also relatively healthy compared to traditional cheesecakes. With fewer calories and less fat, you can indulge in this delicious treat without feeling too guilty.

Plus, the graham cracker crust adds a nice crunch to each bite.

Cool Whip Cheesecake

4.9 from 1992 votes

This no-bake cheesecake uses Cool Whip for a light and airy texture. It is simple to prepare and requires no oven, making it perfect for warm days.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (8 ounce) container Cool Whip, thawed

👨‍🍳Directions

1In a small bowl, combine the graham cracker crumbs and 1/4 cup sugar.
2Pour in the melted butter and stir until the mixture resembles wet sand.
3Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed glass.
4In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
5Add the 1/2 cup sugar and vanilla extract, then beat on medium speed until well combined and fluffy, about 2 more minutes.
6Gently fold the thawed Cool Whip into the cream cheese mixture using a spatula until no white streaks remain.
7The mixture should be light and smooth.
8Pour the filling over the prepared crust and spread it evenly with the spatula.
9Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
10The cheesecake is ready when the filling is firm to the touch and no longer jiggles.
11For best results, chill overnight.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 45mg🧂Sodium: 220mg🌾Total Carbs: 32g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 4g

📝Notes

Tips: Ensure the cream cheese is fully softened to room temperature to avoid lumps. You can top the cheesecake with fresh berries or a fruit sauce before serving for added flavor.

Watch Video Of How Cool Whip Cheesecake Works

This cool whip cheesecake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want something delicious for your family to enjoy after dinner.

One of my favorite things about this recipe is how well it holds up even after refrigeration overnight – making it perfect for meal prep or last-minute gatherings.

With its simple ingredients and easy-to-follow instructions, you’ll be whipping up your own cool whip cheesecake in no time.

❓ Frequently Asked Questions About Cool Whip Cheesecake

Q: What is cool whip?

Cool whip is a type of whipped topping made from dairy products such as milk and cream. It’s often used as a substitute for heavy cream in recipes.

Q: Can I use regular whipped cream instead of cool whip?

No, you cannot use regular whipped cream as a substitute for cool whip in this recipe. The light and airy texture of cool whip is what makes this cheesecake so unique.

Q: Do I need to chill the cheesecake before serving?

Yes, it’s recommended to chill the cheesecake in the refrigerator for at least 30 minutes before serving. This will help it set properly and make it easier to slice.

Q: Can I make this recipe without a water bath?

No, using a water bath is crucial in making this cheesecake set properly. The water bath helps to cook the cheesecake evenly and prevent cracking.

Q: How long does the cheesecake take to bake?

The cheesecake typically takes around 45-50 minutes to bake in a preheated oven at 325°F (160°C). Make sure to check on it every 10 minutes or so until it reaches your desired level of doneness.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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