This no bake cheesecake recipe with cool whip will do just the trick. Prep time is about 15 minutes and in less than an hour you'll have a cool and creamy dessert that's perfect for summer entertainment.
You can't go wrong with this easy dessert. If you love the taste of cheesecake, but not all the work, then this recipe is for you. It's quick and easy to make, plus it doesn't require any baking. You'll only need a few ingredients that you probably already have in your kitchen.
Graham Cracker Crust. In medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it is well-combined. It should resemble damp sand. Pro Tip: If you are using graham crackers, pulse them in a blender or food processor until they are a fine crumb.
1 1/2 Cups Graham Cracker Crumbs, ½ cup Butter, ¼ Cup Granulated Sugar
Press the graham cracker mixture in a 9-inch pie pan or springform pan. Place in the refrigerator. Pro Tip: This will allow the crust to set up as the butter firms up again.
Prepare the No-Bake Cheesecake Filling. In a bowl, combine the room temperature cream cheese, sugar, and vanilla extract. Mix with a hand-held mixer or stand mixture until smooth.
Fresh fruit. Any kind of fresh berries work, but we love strawberries, blueberries, raspberries the most. Pie filling. Yes, just crack open a can of cherry pie filling, blackberry pie filling, or blueberry pie filling. There are so many to choose from and a little added on top are tasty and pretty. Whipped cream. It just takes minutes to whip up real heavy whipping cream and it adds such a rich finish. Chocolate sauce or a thicker fudge topping are a wonderful combination with this creamy dessert. Caramel sauce drizzled on top gives this a delicious finish. Strawberry sauce or other berry sauce. It can add just enough bright flavor without being too overpowering.
Storing Cheesecake
Refrigerate leftovers for up to 5 days. Cover with plastic wrap or aluminum foil to keep the dessert from drying out or taking on odors from other items in the refrigerator.
Make this in a 9 X 13 Cake Pan
This recipe is enough to fill a 9-inch springform pan or a 9 X 13 cake pan.