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Today we bring you an amazing, splendid, and spectacular no-bake cheesecake with a cool whip. The most exciting bit of this recipe is you do not even need an oven to make it.

This no-bake cheesecake is easy and fast to make. So if you want a cake recipe that doesn’t require an oven, this is the one you should embrace.

no bake cheesecake with cool whip — cheesecake

If you have been having challenges making a no-bake cheesecake, worry not we have gotten you sorted with this amazing recipe. After trying out this amazing recipe, you will not even need to buy a cheesecake from a pastry shop, you will instead be making it yourself. You can also check out our caramel pecan pie recipe.

We are going to walk you through every step needed to make the best no-bake cheesecake.

These are some of the ingredients needed for this recipe; graham cracker crumbs, dark brown sugar, unsalted butter, cool whip, full-fat cream cheese, sour cream, granulated sugar, confectioners sugar, lemon juice, and pure vanilla extract.

Important Notes For no bake cheesecake

The no-bake cheesecake can be stored in a refrigerator for 3 to 5 days. All you need to do is place it in an airtight container and place it in the fridge.

For longer storage; place the cheesecake in a freezer-safe container and place it in the freezer, the cheesecake will last in the freezer for 3 months without going bad.

Furthermore, for the cream cheese and sour cream, please make sure they are at room temperature, beating cold cream cheese and sour cream tends to harden and wastes time. Being at room temperature eases work and saves time.

For the toppings, you can use caramel strawberry sauce, salted caramel, lemon curd, berries, and many others.

Please use lemon juice for it helps brighten up the flavor of the cheesecake.

For the crust, you can use packed light brown sugar instead of dark brown sugar depending on what is available.

Therefore, below is the full recipe for no-bake cheesecake with a cool whip;

Ingredients For The No Bake Cheesecake With Cool Whip

For The Graham Cracker Crust

2 cups of graham cracker crumbs
⅓ cup of packed dark brown sugar
½ cup of unsalted butter, melted

For The Cheesecake

1 ¼ cup of cool whip, thawed
680 grams of full-fat cream cheese
¼ cup of sour cream
½ cup of granulated sugar
2 tablespoons of confectioners sugar
2 tablespoons of lemon juice
1 teaspoon of pure vanilla extract

Equipment for no bake cheesecake

An electric hand mixer or stand mixer
A refrigerator
Measuring scale( to measure in grams)
Measuring cups
Measuring spoons
Rubber spatula
Knife
Mixing bowls

Steps To Follow For No Bake Cheesecake With Cool Whip

Firstly, make the graham crust. In a medium-sized bowl, stir together the graham cracker crumbs, dark brown sugar, and unsalted butter.
Then pour the stirred mixture into a 10-inch springform pan and pack it tightly. Use the bottom of a measuring cup when packing it into the bottom and on the sides.
Thirdly, freeze the crust for about 20 to 25 minutes.
In the meantime, make the cheesecake filling. Using an electric hand mixer or stand mixer, whip the cool whip into stiff peaks on medium-high speed for about 4 to 5 minutes. Keep aside.
Nextly, using an electric hand mixer or stand mixer fitted with a whisk beat the cream cheese and granulated sugar together on medium speed until entirely smooth and creamy.
Accordingly, using a rubber spatula, scrape down the sides and up the bottom of the bowl.
Add confectioners sugar, sour cream, lemon juice, and vanilla extract. Beat them for 2 to 3 minutes on medium-high speed and smooth and well combined. If lumps are still there beat until the mixture is smooth.
Using a rubber spatula or hand mixer on low speed, carefully fold the cool whip into the cheesecake filling until well combined.
At this time, remove the crust from the freezer and gently spread the filling into the crust.
Tightly cover it with plastic wrap or aluminum foil for at least 7 to 9 hours or overnight for the best results. Refrigerating it longer will give it room to set up nicely.
Using a knife, loosen the chilled cheesecake from the rim of the springform pan. Remove the rim.
Cut the cake into slices using a sharp knife.
Lastly, serve the cheesecake with toppings of your choice.

Conclusion

We genuinely appreciate everyone that has followed the no-bake cheesecake with cool whip recipe. Thank you so much.

So if you have enjoyed and have tried out the no-bake cheesecake, kindly take pictures and send them to us, we shall be delighted to have them posted to our blog.

Lastly, enjoy this week, stay blessed and stay safe.