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piece of no-bake cheesecake with cherry topping
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5 from 2 votes

No-Bake Cheesecake with Cool Whip

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 smooth and creamy no-bake cheesecake that’s delicious with fresh fruit or your favorite pie filling.
Prep Time20 minutes
Chilling Time12 hours
Total Time12 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 342kcal
Author: Cara Lanz

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)

US Customary - Metric

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.
Nutrition facts do not include Cherry Topping. Refer to Cherry Topping recipe for nutrition data.

Nutrition

Calories: 342kcal | Carbohydrates: 39g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 607mg | Potassium: 233mg | Fiber: 1g | Sugar: 28g | Vitamin A: 396IU | Vitamin C: 0.4mg | Calcium: 245mg | Iron: 1mg