No Bake Cheesecake With Cool Whip Food

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NO-BAKE CHEESECAKE WITH COOL WHIP®



No-Bake Cheesecake with Cool Whip® image

This is my favorite easy cheesecake recipe. When I want cheesecake in a flash, I make this no-bake style. I love to share it with friends and family. It's as easy as 1-2-3! Top with additional graham cracker crumbs and whipped topping, if desired.

Provided by cafecook

Categories     Desserts     Cakes     Cheesecake Recipes     No-Bake Cheesecake Recipes

Time 2h10m

Yield 10

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened to room temperature
1 cup white sugar
3 tablespoons vanilla extract
1 teaspoon lemon extract
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can strawberry pie filling

Steps:

  • Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
  • Refrigerate until firm, 2 to 3 hours.

Nutrition Facts : Calories 492.5 calories, Carbohydrate 57.4 g, Cholesterol 49.3 mg, Fat 25.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 14.8 g, Sodium 286 mg, Sugar 42.1 g

NO-BAKE COOL WHIP CHEESECAKE RECIPE



No-Bake Cool Whip Cheesecake Recipe image

Easy no-bake cool whip cheesecake is a creamy, super creamy cheesecake that only has a few delicious ingredients.

Provided by Leah Maroney

Categories     Dessert     Cake

Time 2h25m

Yield 6

Number Of Ingredients 9

2 (8 ounce) packages cream cheese (softened)
2 (8 ounce) tubs whipped cream topping
2/3 cup granulated sugar
2 teaspoons vanilla extract
For the Graham Cracker Crust
1 1/2 cups graham cracker crumbs
5 tablespoons butter (melted)
1/3 cup granulated sugar
garnish: blackberries, blueberries, raspberries

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!

Nutrition Facts : Calories 711 kcal, Carbohydrate 67 g, Cholesterol 102 mg, Fiber 2 g, Protein 7 g, SaturatedFat 30 g, Sodium 420 mg, Sugar 52 g, Fat 48 g, ServingSize 6 cheesecakes (serves 6), UnsaturatedFat 0 g

EASY NO BAKE CHEESECAKE



Easy No Bake Cheesecake image

This is an easy recipe that doesn't take long to fix. My husbands family has me make several of these around the holidays. To start with you need to have a store bought graham cracker pie crust.

Provided by nparret

Categories     Cheesecake

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 graham cracker pie crust
8 ounces cream cheese (softened)
1/3 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
8 ounces Cool Whip (thawed)
fresh strawberries (optional)
strawberry glaze (optional)

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.

Nutrition Facts : Calories 432, Fat 30.5, SaturatedFat 17.7, Cholesterol 43.8, Sodium 277.1, Carbohydrate 36.4, Fiber 0.5, Sugar 26.5, Protein 4.7

THE BEST NO-BAKE CHEESECAKE



The Best No-Bake Cheesecake image

Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.

Provided by Food Network Kitchen

Categories     dessert

Time 8h45m

Yield 10 to 12 servings

Number Of Ingredients 11

12 ounces graham crackers (about 18 sheets), broken into pieces
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
11 tablespoons unsalted butter, melted
1 1/2 cups heavy cream
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
2 tablespoons lemon juice (from 1 lemon)
2 tablespoons sour cream
2 teaspoons vanilla-bean paste
Fresh berries, for serving

Steps:

  • For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
  • Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
  • For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
  • Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
  • Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
  • Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
  • Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

EASIEST NO-BAKE CHOCOLATE CHEESECAKE



Easiest No-Bake Chocolate Cheesecake image

This no-bake chocolate cheesecake is the easiest-and possibly the fluffiest-you'll ever make, thanks to a premade crust and whipped topping.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 8 servings

Number Of Ingredients 5

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Beat cream cheese, chocolate and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP.
  • Spoon into crust. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 470, Fat 34 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 75 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

STRAWBERRY-TOPPED NO BAKE CHEESECAKE



Strawberry-Topped No Bake Cheesecake image

Make and share this Strawberry-Topped No Bake Cheesecake recipe from Food.com.

Provided by Trisa

Categories     Cheesecake

Time 10m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 7

1 graham cracker pie crust
1 (8 ounce) package cream cheese (softened)
1/3 cup sugar
1 cup sour cream
2 teaspoons vanilla extract
1 (8 ounce) container Cool Whip
1 can blueberry pie filling or 1 can fresh strawberries

Steps:

  • Beat cream cheese till smooth.
  • Add sugar, blend in sour cream and vanilla.
  • Fold in cool whip.
  • Blend well.
  • Spoon into pie crust.
  • Chill at least 4 hours.
  • top with pie filling or strawberries.

Nutrition Facts : Calories 681.6, Fat 40.1, SaturatedFat 22, Cholesterol 61.6, Sodium 407.5, Carbohydrate 76.4, Fiber 1.2, Sugar 37.8, Protein 5.5

CHILLED NO-BAKE CHEESECAKE



Chilled No-Bake Cheesecake image

This recipe was one my Mom would make often and it always received many compliments. I now bring it to potluck dinners. I love how easy it is to make and the no bake part! It makes a 9 x 13 pan!

Provided by karen_pc

Categories     Cheesecake

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 5

1 prepared graham cracker pie crust, I recommend # 116887, doubled
2 (250 g) packages cream cheese
2 (300 ml) cans Eagle Brand Condensed Milk
1/2 cup lemon juice
1 (540 ml) can cherry pie filling or 1 (540 ml) can raspberry pie filling

Steps:

  • Mix softened cream cheese and Eagle Brand and lemon juice very well.
  • Pour into cooled grahem crust.
  • Refridgerate for 2 hours.
  • Top with fruit before serving.

NO-BAKE CHEESECAKE WITH SOUR CREAM



No-Bake Cheesecake with Sour Cream image

This no-bake cheesecake with sour cream is very simple and easy. When a dessert is needed quickly, this one is quick to make. Everyone seems to like it. It doesn't matter whether I provide toppings or keep it plain. This one is a success at my house and church gatherings.

Provided by Kerri Brogen

Categories     Desserts     Cakes     Cheesecake Recipes

Time 45m

Yield 8

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
⅓ cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared graham cracker crust

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.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 36.1 g, Cholesterol 43.3 mg, Fat 27.8 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 16.1 g, Sodium 268.6 mg, Sugar 23.1 g

NO BAKE STRAWBERRY CHEESECAKE



No Bake Strawberry Cheesecake image

My best friend shared this recipe with me over 30 yrs ago and it's still a favorite in our house! Of course, the "cook time" is actually the "chill time". Yummy! No leftovers with this cheesecake!

Provided by txgammi

Categories     Cheesecake

Time 2h5m

Yield 2 pies

Number Of Ingredients 5

8 ounces cream cheese
1/2 cup sugar
10 ounces Cool Whip
1 box frozen strawberries
2 graham cracker pie crust

Steps:

  • Mix thoroughly 8 oz Cream Cheese and 1/2 cup Sugar.
  • Add Cool Whip.
  • Mix thoroughly.
  • Add thawed Strawberries and mix until well blended.
  • Pour into pie crusts.
  • Chill.

Nutrition Facts : Calories 2221, Fat 135, SaturatedFat 68.2, Cholesterol 124.7, Sodium 1737.5, Carbohydrate 241.6, Fiber 3.7, Sugar 174.5, Protein 20.3

FABULOUS NO-BAKE CHEESECAKE



Fabulous No-Bake Cheesecake image

You will love, love, love this cheesecake recipe and best of all, it's no bake!!! Not only is it easy, peasy to make but everyone will love it! Even my guys asked for another piece because it was not too sweet! Instead of regular, I used light cream cheese, light sour cream and light Cool Whip, and it came out light and fluffy! The Wilderness brand pie filling raspberry premium is out of this world and tastes heavenly on top of this cheesecake.

Provided by SallyCooks

Categories     Cheesecake

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 (16 ounce) package vanilla wafers
1/2 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) carton sour cream
1/2 cup sugar
1 tablespoon vanilla
1 (16 ounce) container Cool Whip
1 (21 ounce) can Wilderness brand pie filling, raspberry premium

Steps:

  • Crush vanilla wafers in food processor and then mix with melted butter. Pat in 9 x 13" pan.
  • Mix cream cheese, sour cream, sugar and vanilla with an electric mixer until creamy.
  • Fold in Cool Whip.
  • Spoon this mixture onto the crushed vanilla wafer crust.
  • Refrigerate until firm - overnight is best.
  • When ready to serve, cut into slices and put on a dollup of Wilderness Pie Filling Raspberry Premium. If you prefer, you can use another Wilderness Pie Filling Premium like Strawberry or Peach or you can use fresh fruit to garnish.
  • Another suggestion is to add a small squirt of Reddi-Whip to the slice before adding the pie filling.
  • Refrigerate leftovers.
  • Note: My original recipe called for 2/3 cup sugar but I cut it down to 1/2 cup. Feel free to add 2/3 cup if you like your cheesecake sweeter.

Nutrition Facts : Calories 743.3, Fat 55.3, SaturatedFat 34.2, Cholesterol 95.3, Sodium 375.3, Carbohydrate 56.1, Fiber 0.9, Sugar 20.8, Protein 7.5

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