Description
Philadelphia No Bake Cheesecake with Cool Whip is a creamy, light, and easy dessert made with a buttery graham cracker crust and a fluffy cream cheese filling. No oven needed—just mix, chill, and enjoy!
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
Instructions
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat softened cream cheese until smooth and fluffy.
- Add powdered sugar and vanilla extract; mix until fully combined.
- Gently fold in Cool Whip until the mixture is light and creamy.
- Spoon filling over the chilled crust and spread evenly.
- Cover and refrigerate for at least 4 hours, or overnight, until set.
- Top with fresh fruit, pie filling, or drizzle before serving as desired.
Notes
- Make individual cheesecakes in cupcake liners for grab-and-go servings.
- Add lemon zest to the filling for a citrusy variation.
- Oreo or chocolate cookie crusts are great for a richer base.
- This dessert is best served chilled and keeps well for several days.
- Use full-fat cream cheese for the creamiest texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 25g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
