A creamy, no-bake cheesecake with a buttery graham cracker crust, fluffy Cool Whip filling, and sweet strawberry topping. Perfect for easy entertaining!
Nutrition
High in calories, saturated fat, and sugar from cream cheese, butter, and powdered sugar with minimal fiber or protein per serving.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
No-Bake Cheesecake with Cool Whip Recipe
Ambitious Foodie (Imsen)
10
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
For The Crust:
For The Cheesecake Filling:
For The Topping:
Equipment
Mixing bowl
Stand Mixer
Springform pan
Pie dish
Refrigerator
Instructions
Mix crushed graham crackers with melted butter in a bowl, until the texture resembles wet sand. Pack the mixture firmly into the bottom of a springform pan or pie dish, and refrigerate it to set.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth and creamy. Mix in the vanilla extract, until combined.
Change to the whisk attachment and fold in the Cool Whip on low speed until fluffy and incorporated. Don't overmix, as you're trying to maintain that airy texture.
Gently pour the cheesecake filling over the chilled crust and spread it evenly with a spatula. Refrigerate for at least 4 hours, or preferably overnight, so that the cheesecake can set completely.
After the cheesecake is set, pour the strawberry filling on top, spreading horizontally as needed. Slice, chill, and enjoy this easy, no-bake treat!
No-Bake Cheesecake with Cool Whip Recipe
Ambitious Foodie (Imsen)
10
servings
0
per serve
0
minutes
A creamy, no-bake cheesecake with a buttery graham cracker crust, fluffy Cool Whip filling, and sweet strawberry topping. Perfect for easy entertaining!
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
For The Crust:
For The Cheesecake Filling:
For The Topping:
Equipment
Mixing bowl
Stand Mixer
Springform pan
Pie dish
Refrigerator
Instructions
Mix crushed graham crackers with melted butter in a bowl, until the texture resembles wet sand. Pack the mixture firmly into the bottom of a springform pan or pie dish, and refrigerate it to set.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth and creamy. Mix in the vanilla extract, until combined.
Change to the whisk attachment and fold in the Cool Whip on low speed until fluffy and incorporated. Don't overmix, as you're trying to maintain that airy texture.
Gently pour the cheesecake filling over the chilled crust and spread it evenly with a spatula. Refrigerate for at least 4 hours, or preferably overnight, so that the cheesecake can set completely.
After the cheesecake is set, pour the strawberry filling on top, spreading horizontally as needed. Slice, chill, and enjoy this easy, no-bake treat!
Nutrition
High in calories, saturated fat, and sugar from cream cheese, butter, and powdered sugar with minimal fiber or protein per serving.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
