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–+ servings
Stephanie

No-Bake Philadelphia Cheesecake with Cool Whip is Easy!

A delicious and easy No-Bake Philadelphia Cheesecake made with Cool Whip, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup granulated sugar
  • ½ cup unsalted butter melted
  • 2 8-ounce packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 8-ounce container Cool Whip, thawed
  • 1 cup fruit topping such as strawberry, blueberry, or cherry

Method
 

  1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 30 minutes.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
  3. Gently fold in the thawed Cool Whip until the mixture is smooth and well blended.
  4. Pour the cream cheese mixture over the chilled crust in the springform pan, spreading it evenly.
  5. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
  6. Before serving, top with your choice of fruit topping. Slice and enjoy!

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 200mgFiber: 1gSugar: 20g

Notes

  • For a chocolate twist, add ½ cup of melted chocolate to the cream cheese mixture before folding in the Cool Whip.
  • You can also substitute the graham cracker crust with an Oreo crust for a different flavor profile.

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