Sign up for our recipe newsletters so you never miss a new recipe!
home > recipes > meals / dishes > desserts > cheesecakes

Cool Whip Cheesecakes

recipe at a glance
Rating: 5/5 5 stars
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