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Cool Whip Cheesecakes
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Easiest cheesecake ever. Cream cheese, Cool Whip, and sugar combine to make the creamy, no-bake filling. Top away with pie filling, fresh fruit, or other toppings as desired.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
5 reviews
ingredients
8 ounces cream cheese, softened
1/2 cup sugar
1 container (12 ounce size) Cool Whip, thawed
2 (8 inch size) cookie or graham cracker pie crusts
1 can (20 ounce size) pie filling, or other topping as desired
directions
Place the cream cheese and sugar in a large mixing bowl. Beat on medium speed with an electric mixer until combined and fluffy. Stir in the Cool Whip by hand.
Divide the cheesecake batter between the prepared pie shells. Top with pie filling and place in the refrigerator until chilled.
This recipe can be made with reduced fat or fat-free cream cheese and Cool Whip.
recipe tips
Make sure the cream cheese is at room temperature for easier mixing.
Fold in the Cool Whip gently to keep the mixture light and fluffy.
For a healthier version, use reduced-fat cream cheese and Cool Whip but note that the texture may be softer.
Let the cheesecakes chill long enough to fully set the filling.
Get creative with layers - alternate layers of cheesecake filling and fruit or chocolate for a fancy dessert.
Garnish with mint leaves or citrus zest for a fresh garnish.
Try different crusts like chocolate cookie crusts for a different flavors.
common recipe questions
Can I use a homemade pie crust instead of store-bought?
Yes, a homemade crust can be used. Just make sure it's fully baked and cooled before adding the filling.
What can I substitute for sugar?
You can use a sugar substitute like stevia or erythritol, but adjust the amount according to its sweetness compared to sugar.
Is it necessary to use an electric mixer?
An electric mixer provides a smooth, fluffy texture, but you can also mix by hand or with a whisk, although it might require more effort.
Can I make this recipe with different flavors of cream cheese?
Flavored cream cheese like strawberry or blueberry can add a nice flavor twist but the texture may be different (as the flavored cream cheeses usually have a different texture from plain cream cheese).
How long should I chill the cheesecake before serving?
Chill for at least 2-3 hours, or until the filling is set.
Can I freeze the cheesecake?
Yes, you can freeze it. Thaw in the refrigerator before serving.
What are some other toppings besides canned pie filling?
Fresh fruits, chocolate shavings, caramel sauce, or whipped cream make delicious toppings.
How can I make a chocolate version of this cheesecake?
Mix in melted chocolate or cocoa powder into the cream cheese mixture.
Can I make mini cheesecakes with this recipe?
Yes, use mini pie crusts or make in a muffin tin with liners.
nutrition data
330 calories, 16 grams fat, 42 grams carbohydrates, 3 grams protein per serving.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
July 15, 2020
Good recipe, but not enough cheesecake taste. I used the 8 ounces of cream cheese and 8 ounces of Cool Whip, but couldn't taste the cream cheese. I added chocolate chips because chocolate and cherries are so good together. Used a prepared Oreo cookie crumb crust Might try again with more cream cheese. I did put half the cherries in the middle of the pie. Rest on top with chocolate sprinkles over the top.
July 23, 2019
This recipe was a life saver, specially when you are on low carb and kids are hungry now. Thank you. I have wasted half the day finding your recipe. 5 stars plus
July 27, 2018
I got this recipe from a co worker a few years ago and me and my kids LOVE it so easy and quick
November 10, 2013
I changed this a little. First, I mixed graham cracker crumbs, sugar, and butter and filled mini muffin tins with the mixture and patted it into the bottom of cups to make a crust. I then froze that. While that froze I mixed the cream cheese, sugar, and cool whip and then swirled in the pie filling (I used cherry). I then put that in the muffin tins and froze it. Popped the frozen mini cheesecakes out and served them. Bitesize deliciousness!
July 6, 2013
Wanted to make this as low fat/calorie as possible so I used fat free cream cheese, splenda, fat free cool whip, sugar free cookies for the homemade cookie crust, and topped it with fresh sliced strawberries that I had sprinkled with splenda. Light and refreshing cheesecake!