Don't miss another recipe! Get our daily picks delivered right to your inbox!   
home > recipes > meals / dishes > desserts > cheesecakes

Cool Whip Cheesecakes

recipe at a glance
Rating: 5/5
2 reviews

ready in: 2-5 hrs
serves/makes:   16

recipe id: 36082

recipe tools

Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly


8 ounces cream cheese, softened
1/2 cup sugar
1 container (12 ounce size) Cool Whip
2 (8 inch size) cookie or graham cracker pie crusts
1 can pie filling, or other topping as desired


In large bowl, beat cream cheese and sugar with electric mixer. Stir in cool whip with a spatula or mixing spoon. Divide between prepared pie shells. Top with favorite pie filling. Chill well.

Notes: To reduce fat and calories: use reduced fat or no-fat cream cheese and Cool Whip.

added by

Moira, Grand Forks, North Dakota USA


330 calories, 16 grams fat, 42 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes

more recipes like cool whip cheesecakes

comments & reviews

number of 5 star votes on this recipe
number of 4 star votes on this recipe
number of 3 star votes on this recipe
number of 2 star votes on this recipe
number of 1 star votes on this recipe
number of unrated comments on this recipe0

Registered Member at
Member since:
Jul 8, 2001

REVIEW: 5 star recipe rating
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!

Guest at

REVIEW: 5 star recipe rating
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!

View more cheesecake recipes
View more desserts recipes
Recipe Newsletter
Subscribe to our free email newsletter to get our daily recipe picks, cooking tips, and more!

free recipe newsletter signup!