Introduction

This PHILADELPHIA No-Bake Cheesecake with Cool Whip is a creamy, light, and fluffy dessert that requires no oven! Using Philadelphia cream cheese ensures a rich, smooth filling, while Cool Whip adds a perfect airy texture. It’s ideal for holidays, potlucks, or hot summer days when you want a sweet treat without heating up the kitchen.

Simple to prepare and make-ahead friendly, this cheesecake can be topped with fruit, chocolate, or caramel to suit any occasion. Its versatility and ease make it a favorite for both beginners and experienced bakers.

Ingredients

Crust:

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup melted butter

Cheesecake Filling:

• 2 (8-oz) blocks Philadelphia cream cheese, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 (8-oz) tub Cool Whip, thawed

Optional Toppings:

• Cherry, strawberry, or blueberry pie filling
• Fresh berries
• Chocolate drizzle or caramel sauce

Instructions

1. Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch pie dish or springform pan. Chill in the refrigerator for 15–20 minutes.
2. Prepare the Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, beating until fully combined. Gently fold in Cool Whip until light and fluffy. Do not overmix.
3. Assemble: Spoon the cheesecake filling over the chilled crust and smooth the top with a spatula.
4. Chill: Refrigerate for at least 4 hours, preferably overnight, until fully set.
5. Serve: Top with your favorite pie filling, fresh berries, or chocolate/caramel drizzle before slicing and serving.

This no-bake cheesecake is simple to make but looks impressive and tastes indulgent, perfect for any occasion.

Serving and Storage

Serve chilled directly from the refrigerator. Slice carefully with a sharp knife for clean pieces. Add toppings right before serving to keep the dessert visually appealing and fresh.

Storing Leftovers

• Refrigeration: Store in an airtight container in the fridge for up to 4–5 days.
• Freezing: Cheesecake can be frozen before adding fresh toppings. Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Tips

• Ensure cream cheese is fully softened for a smooth, lump-free filling.
• Fold in Cool Whip gently to maintain the light, airy texture.
• Press the crust firmly to prevent it from crumbling when slicing.
• Chill the cheesecake for at least 4 hours, preferably overnight, for best results.
• Optional toppings can be customized to suit the season or event.

Conclusion

This PHILADELPHIA No-Bake Cheesecake with Cool Whip is a quick, easy, and incredibly satisfying dessert. With a creamy filling, buttery crust, and endless topping possibilities, it’s perfect for holidays, potlucks, or simply indulging on a warm day.

Easy to prepare, make-ahead friendly, and universally loved, it’s a no-fuss cheesecake recipe that will become a staple in your dessert repertoire.

FAQ

Can I make this cheesecake ahead of time?

Yes, it’s ideal to make ahead. Refrigerate overnight to allow the flavors to meld and the filling to set perfectly.

Can I use regular whipped cream instead of Cool Whip?

Yes, whipped cream can be folded in, but Cool Whip provides more stability for slicing.

Can I make it in a springform pan?

Absolutely! A springform pan makes it easy to remove the cheesecake without disturbing the crust.

How long will it keep in the fridge?

Stored in an airtight container, it will stay fresh for up to 4–5 days.

Can I freeze this cheesecake?

Yes, freeze before adding fresh toppings. Wrap tightly and freeze up to 2 months. Thaw in the refrigerator before serving.