No Bake Cool Whip Cheesecake Recipes

NO-BAKE CHEESECAKE

Steps:

• Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
• Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

NO-BAKE COOL WHIP CHEESECAKE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and pre heat to 350 F. Place the graham cracker crumbs and sugar in a food processor and process until combined.
• Drizzle in the melted butter and pulse until combined.
• Press the graham cracker crust into 6 greased mini cheesecake molds. If you are using a muffin tin , make sure to use liners.
• Bake until the crusts are lightly browned, 5 to 8 minutes. Let cool completely while you make the filling.
• Beat the softened cream cheese with the sugar and vanilla until combined and fluffy.
• Fold the whipped cream topping into the cream cheese mixture.
• Fill the prepared crusts to the top of the molds a bit at a time with the cream cheese mixture, pressing down on the top with a spoon or spatula so the crust is completely covered and there are no pockets of air.
• Cover and refrigerate until firm, about 2 hours.
• Remove the cheesecakes from the molds, top with fresh berries and serve. They can also be kept chilled for up to 2 days before serving!

NO-BAKE CHEESECAKE WITH SOUR CREAM

Steps:

• Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl. Fold in whipped topping. Spread into graham cracker crust. Refrigerate for at least 30 minutes before serving.

NO BAKE CHEESECAKE II

Steps:

• Beat cream cheese, sugar, and vanilla extract until smooth. Fold in Cool Whip.
• Fill pie crust and top with pie filling. Chill 1 to 2 hours before serving.

EASY NO BAKE CHEESECAKE

Steps:

• Put the cream cheese in a bowl and heat for 30 secs in a microwave.
• Stir in sour cream, sugar, and vanilla extract.
• Fold in the cool whip.(If you choose to have strawberries or any type of fruit or topping)Cut strawberries and line the bottom of the pie crust. Then add a thin layer of strawberry glaze over the top.
• Then put the cheesecake mixture in the pie crust. (If using strawberries, put remaining strawberries and glaze on top).
• Put in fridge until ready to serve.