No-Bake Cheesecake with Cool Whip is a light and refreshing dessert you can make without turning on the oven. It sets up perfectly in the refrigerator into a smooth and creamy no-bake cheesecake that’s delicious with fresh fruit or your favorite pie filling.
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Baking a traditional cheesecake can be kind of intimidating. There’s the whole water bath to figure out, trying not to over or under-bake it, worrying about the pan leaking, cracks … it’s just kind of a lot.
That’s why I love this no-bake cheesecake recipe. It’s so easy, you won’t feel like you need to wait for a holiday or special occasion to make it.
The cream cheese filling is smooth, creamy, and tangy, and the buttery graham cracker crust is thick and sturdy.
Top with delicious Cherry Topping or Balsamic Strawberries, and a sprinkle of Chocolate Shavings. Or make these showstopper White Chocolate Shards for oohs and aahs!
You’re going to love this
- Easy recipe for no-bake dessert with simple ingredients — there’s nothing complicated here
- Refreshing creamy cheesecake to serve on a sweltering summer day.
- Special enough for holiday entertaining and easy enough for a random Tuesday.
Ingredients
Refer to the recipe card for the full ingredient list.
Homemade Graham Cracker Crust
Graham crackers. A graham cracker crust is a classic with cheesecake. You can make the no bake graham cracker crust with any flavor of graham cracker or cookie you love — gingersnaps, Oreos, vanilla wafers, or chocolate wafer cookies.
Brown sugar. The brown sugar in the graham cracker crust adds a rich molasses flavor and helps hold the crust together.
Cinnamon. Cinnamon brings warm spiciness to the cookie crust, but you can skip it if you like.
Cheesecake Filling
Cream cheese. Use full-fat blocks of cream cheese for firm, yet smooth and creamy filling.
Soften the cream cheese at room temperature for at least 30 minutes so it will mix up light and fluffy without lumps.
Powdered sugar. Powdered sugar sweetens and thickens the cream cheese filling.
Sour cream. Sour cream adds tang and creaminess to this cheesecake.
Lemon juice. Lemon juice reacts with the sour cream and helps thicken the cheesecake, without adding lemon flavor. You won’t taste it.
Cool Whip. Whipped topping makes this no-bake cheesecake light and creamy. Both Cool Whip and TruWhip work well in this recipe.
How to Make No Bake Cheesecake with Cool Whip: Step-by-Step Instructions
Step 1: Crush graham crackers with a food processor or zip lock bag and rolling pin.
Combine graham cracker crumbs, brown sugar, and cinnamon in a medium bowl. Add the melted butter and stir until combined.
Step 2: Tightly pack the crumbs into a 9-inch springform pan. Use a sturdy measuring cup or glass to press it up the sides and into the crease of the pan.
Place the pan into the freezer for 15-20 minutes.
Step 3: Whip the softened cream cheese and powdered sugar in a large mixing bowl with a hand mixer or stand mixer until it is light and fluffy.
Add the sour cream, vanilla extract, and lemon juice. Mix until smooth with no lumps.
Step 4: Fold the whipped topping into the cream cheese mixture until completely combined. The cream cheese mixture is quite thick, so you’ll need a sturdy spatula and a little elbow grease.
Be careful not to overmix. Do not use your mixer, or the filling won't be as firm.
Step 5: Pour the filling into the prepared crust. Use an offset spatula or knife to evenly spread the filling in the pan and smooth out the top.
Cover the cheesecake tightly with aluminum foil or plastic wrap and refrigerate 12 hours or overnight. The longer you chill it, the more set up it will be.
Step 6: To serve, run a knife between the outside of the graham cracker crust and the inside of the pan to loosen the crust. Remove the sides of the springform pan. To cut clean slices, wipe the knife clean between each cut.
Serve with fresh berries, whipped cream, a drizzle of chocolate or caramel sauce, or your favorite fruit pie filling — or a fork.
Cherry Topping for Cheesecake
Turn this easy cheesecake recipe into a delicious no-bake cherry cheesecake recipe with this luscious Cherry Topping.
Add a few easy mix-ins to a simple can of cherry pie filling to give it rich, homemade cherry pie filling flavor without any of the hassle.
Spoon the cherry filling over the top of your cheesecake or serve it on the side -- or both! Make your dessert even more special with a sprinkle of chocolate shavings.
You can also serve this delicious topping on cake, ice cream, even your morning bowl of oatmeal!
This easy homemade cherry cheesecake recipe is the perfect dessert for a family gathering, special occasions, or anytime!
Expert Tips
- Use full-fat blocks of cream cheese, not cream cheese spread. Cream cheese spread has a thinner consistency and won’t firm up as well.
- Use room temperature cream cheese and sour cream to ensure they blend together completely into a smooth and creamy mixture without lumps.
- Give this cheesecake plenty of time to firm up in the refrigerator. Overnight is best. It’s worth the wait!
- Stir the Cool Whip into the cream cheese mixture with a sturdy spoon or spatula to keep the cheesecake filling as firm as possible.
Common Cheesecake Mistakes
No-bake cheesecakes are much easier to make than traditional cheesecakes, but things can still happen. Here’s how you can side-step the most common mistakes.
1. Graham cracker crust is too crumbly.
No-bake graham cracker crusts need plenty of butter, sugar to bind the crust, to be firmly packed into the pan, and plenty of chill time in the refrigerator.
2. Cheesecake filling is lumpy.
No one wants lumps in their Cool Whip cheesecake. That’s why it’s important to use room temperature cream cheese and sour cream in the no bake cheesecake filling.
3. Cheesecake filling is too runny.
Overmixing the cream cheese or the whipped topping can easily lead to a soft no-bake cheesecake. So will rushing the chill time. It will still taste fantastic, but the slices just won’t come out as clean. Be careful not to overmix and allow the cheesecake to set up in the fridge for at least 6 hours, but preferably 12 hours or overnight.
4. Cheesecake slices are messy.
After all that work and waiting for the cheesecake to firm up, you deserve those nice, clean edges. Use a sharp knife, then clean the knife with hot water and wipe it dry before each cut.
Recipe FAQs
Yes. No-bake cheesecake is a great make ahead dessert you can make 1-2 days in advance.
Yes! Wrap the whole cheesecake, or sections or slices of cheesecake, in plastic wrap and again in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator.
Store leftovers tightly wrapped in plastic wrap for up to 5 days.
Sour cream helps make the cream cheese mixture even creamier, adds a bit more tang, and, when combined with the lemon juice, helps firm up the no-bake cheesecake mixture.
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📖 Recipe
No-Bake Cheesecake with Cool Whip
Ingredients
No-Bake Cheesecake Crust
- 2 ½ cups graham cracker crumbs 18-19 graham cracker sheets
- ⅓ cup brown sugar dark or light
- ½ teaspoon ground cinnamon
- 10 tablespoons melted butter
No-Bake Cheesecake Filling
- 24 ounces full-fat cream cheese, room temperature (3) 8 oz blocks
- 1 cup powdered sugar
- ½ cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice
- 8 ounces whipped topping Cool Whip or TruWhip
Cherry Cheesecake Topping (optional)
Instructions
Make the no-bake graham cracker crust
- Crush 18-19 graham crackers into 2 ½ cups of crumbs with a food processor or a ziptop bag and rolling pin.
- Mix the graham cracker crumbs, brown sugar, and cinnamon together with a fork to break up the brown sugar. Add the melted butter and stir until combined.
- Tightly pack the crumbs into a 9-inch springform pan. Use a sturdy measuring cup or glass to press them up the sides and into the crease of the pan. Place the pan into the freezer for 15-20 minutes.
Make the no-bake cheesecake filling
- Whip the softened cream cheese and powdered sugar in a large mixing bowl with a hand or stand mixer until it is light and fluffy. Add the sour cream, vanilla, and lemon juice. Mix until it is perfectly smooth and creamy with no lumps.
- Add the whipped topping and fold it into the cream cheese mixture until it is completely combined and smooth. The cream cheese mixture is quite thick so you’ll need a sturdy spatula and a little elbow grease. Be careful not to overmix or use your mixer for this or it will result in a less-firm filling.
- Pour the filling into the graham cracker crust. Use an offset spatula or knife to evenly spread it in the pan and smooth out the top.
- Cover the cheesecake tightly with aluminum foil or plastic wrap and refrigerate 12 hours or overnight. The longer you chill it, the more set up it will be.
- Run a knife between the outside of the graham cracker crust and the pan to loosen the crust. Remove the sides of the springform pan. To cut clean slices, wipe the knife clean between each cut.
- Serve with fresh fruit, a drizzle of caramel or chocolate, your favorite pie filling — or a fork.
Video
Notes
- No-bake cheesecake is a great make ahead dessert you can make 1-2 days in advance.
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- Freeze the whole cheesecake or individual slices wrapped in plastic wrap and again in aluminum foil for up to 3 months. Place it in the refrigerator to thaw.
- Make a no-bake cherry cheesecake with this delicious Cherry Topping recipe that starts with a simple can of cherry pie filling.
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