Name: Philadelphia No Bake Cheesecake with Cool Whip
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: For the crust:; 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; For the filling:; 2 (8 oz) packages Philadelphia cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 (8 oz) tub Cool Whip, thawed; Optional toppings:; Fresh berries; Canned pie filling (cherry, blueberry, strawberry); Chocolate drizzle or caramel sauce

Philadelphia No Bake Cheesecake with Cool Whip

Why You’ll Love This Recipe

No baking required—perfect for hot days or quick desserts.
Creamy, smooth texture with a light, airy finish.
Made with simple, affordable ingredients.
Easy to customize with different toppings.
Great make-ahead dessert for gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Sugar
Butter, melted

For the filling:

Philadelphia cream cheese, softened
Powdered sugar
Vanilla extract
Cool Whip, thawed

Optional toppings:

Fresh berries
Canned pie filling (cherry, blueberry, or strawberry)
Chocolate drizzle or caramel sauce

Directions

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan or pie dish to form the crust. Chill while preparing the filling.
In a large bowl, beat softened cream cheese until smooth and fluffy.
Add powdered sugar and vanilla extract, mixing until well blended.
Gently fold in Cool Whip until the mixture is creamy and evenly combined.
Spread filling over the prepared crust, smoothing the top.
Cover and refrigerate for at least 4 hours (or overnight) until set.
Top with fruit, pie filling, or drizzle before serving.

Servings and timing

This recipe makes about 8–10 servings. Prep time is 15 minutes, plus at least 4 hours of chilling time.

Variations

Use Oreo cookies instead of graham crackers for a chocolate crust.
Add lemon juice or zest to the filling for a citrusy twist.
Fold in mini chocolate chips or crushed candy for texture.
Make individual cheesecakes in muffin tins for portion control.
Swap the crust with crushed pretzels for a sweet-and-salty version.

Storage/Reheating

Store cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months—wrap tightly and thaw overnight in the fridge before serving. No reheating is required.

FAQs

Can I use regular whipped cream instead of Cool Whip?

Yes, but stabilize it with powdered sugar so the cheesecake sets properly.

How long does it take to set?

At least 4 hours in the refrigerator, but overnight is best for firmness.

Can I make this in advance?

Yes, it’s a great make-ahead dessert and can be prepared a day or two before serving.

Do I need a springform pan?

No, a pie dish works too, though a springform pan makes it easier to slice neatly.

Can I make this sugar-free?

Yes, use sugar-free graham crackers and powdered sweetener instead of sugar.

Can I use low-fat cream cheese?

Yes, but the texture will be slightly less rich and creamy.

Can I freeze this cheesecake?

Yes, it freezes well. Thaw overnight in the fridge before serving.

What toppings go best?

Fruit, chocolate drizzle, caramel, or whipped cream all pair perfectly.

Can I use a store-bought crust?

Yes, a premade graham cracker crust works perfectly and saves time.

Why is my cheesecake too soft?

It may not have chilled long enough. Make sure to refrigerate for at least 4 hours or until fully set.

Conclusion

Philadelphia No Bake Cheesecake with Cool Whip is the perfect easy dessert—creamy, light, and full of classic cheesecake flavor without the hassle of baking. With its versatile crust and endless topping options, it’s a recipe you’ll want to make again and again for gatherings, holidays, or just a sweet treat at home.