No-Bake Cheesecake with Cool Whip

This is AMAZING!! The only cheesecake I’ll ever make again!

I love cheesecake, but they’re so time-consuming! This is the quickest cheesecake I’ve ever made. I put it together in about 15 minutes, and it’s delicious! I used a store-bought graham cracker crust, and being diabetic, I used a sugar substitute (King Arthur’s Baking Sugar Alternative, which I highly recommend!), which I cut down by half. A cup of sugar sounded like way too much and I knew the sugar substitute would be even sweeter, so 1/2 cup turned out to be just right. I used sugar-free Cool Whip as well, but I did use full-fat cream cheese. My substitutions didn’t change the texture or the taste at all, and I licked the bowl clean once I had the filling in the crust!! I didn’t use the lemon extract, just used an extra bit of vanilla. I didn’t even bother measuring the vanilla, just poured it in the bowl until it looked like enough. I’ve become a lazy cook in my old age, and often skip steps or change recipes to suit my own taste or ways of cooking. They say you need to be more precise with baking, but I haven’t had a failure yet! On the whole, I think this is a pretty forgiving recipe, and can be made pretty much however you want to. I didn’t find that it made too much at all. I was able to put all the filling in the crust without it spilling over or not fitting. Right now, my cheesecake is in the fridge, waiting for it to set so I can help myself to a piece. May have to wait until tomorrow.

After reading reviews I decided to just change vanilla to 2 tablespoons and used lemon juice about 1 tablespoon instead of lemon extract. I used 10 in Graham cracker pie crusts. Filling filled pie crust perfectly. And cheesecake filling was delicious! Definitely will make again. Thank you for recipe!

I loved it !!! so easy and so yummy ..

So delicious! Used fat free cream cheese and only used 1/4 cup of sugar and it’s still outstanding. Would highly recommend this quick and easy recipe!

This recipe is perfect as is. I use all the filling and mound it up. I do use cherries because of strawberry allergies. I have substituted splenda for the sugar and it still comes out great. Vanilla extract works. When the cherries are put on top by the spoonful they come gracefully down the sides of the cheesecake. looks impressive when sliced.

I prefer Martha Stewart’s recipe for no bake cheesecake. Her sugar is added in the form of sweetened condensed milk… 1 can if using 2 blocks of cream cheese. It comes out sooooo smooth and creamy. No worry about sugar granules. Definitely use lemon juice over lemon extract.

I didn’t use the strawberry or lemon extract. I added some heavy whipping cream and semi sweet chocolate chips. Added a little almond extract also. It came out so thick and creamy. Great recipe for hot summer days when you don’t want to use the oven.

Half the vanilla! Seriously. Made this a second time- I used half the vanilla, and extra cool whip. I also used the juice of 1 lemon rather than extract. My family absolutely loved it. It was gone in an instant, the last time I made it it sat around due to the overwhelming vanilla flavor that drowned everything out. I also made my own crust in a 9×9 and added cinnamon to it. Oh yes, I used blueberries not cherries. Chefs kiss!

I liked the cheesecake, however in my opinion and the others that had it also agreed to leave out the lemon extract, and maybe omit 1 TBSP of vanilla. 3 TBSP is a lot. The mixture has a great consistency, and fits well inside of the extra serving ready made crust. But I would definitely make it again with the changes.

Good, but not a home-run. I used lemon instead of vanilla. Then to top I picked my honeyberries. They added just enough tartness, super yummy. I also will not use cool whip, real cream for me always.

When I made it. I used only 1- 8oz package of cream cheese, 8 oz of Powdered sugar (powdered sugar makes it more smooth, 1-8oz coolwhip(can also use 12 oz.) Use Vanilla or not. 1 Can of any flavor you like pie filling (you don’t have to use the whole can if you don’t want to) with this recipe ratio all you have to do is remember the number “8” 8 oz of all the ingredients except for the can of pie filling. Even the graham cracker crust can be 8″.

Made two, found it very sweet

I love this recipe the only thing I change is I prefer cherry topping over strawberry and make them as mini cheese cakes so I use nilla wafers

This was very easy to make and it turned out great everyone who tried it loved it! Next time I’ll make at least 2 or 3 at a time for everyone to enjoy

I really enjoyed this. I actually had 6 mini pie crusts. I did the recipe half of everything. 1 package of cream cheese, ½ of the cool whip, ½ cup of sugar, 1 ½ tablespoons of vanilla & the lemon extract. I don’t really care for cherry flavored toppings. I had strawberries. 3 of my pies I warmed strawberry jam & put strawberries on top. The other I just sliced some strawberries on top. It was extremely good. I loved it. Thanks for this recipe.

As everyone else said, the amount of filling AND canned pie toppings is enough for 2 whole “cakes.” It’s sickly sweet. If I were to make this again, I would cut the sugar and cheese in half to test the sweetness and density. I might also go through the effort of making homemade strawberry or cherry topping because the canned stuff is expensive and fake tasting. After taking this photo and putting my lids on, I see the pie shell came with a recipe, and as suspected, calls for half the cheese, half the sugar, 1 cup whipped cream and only 1 tsp vanilla, and this would make 1 “cake.” Hope this helps.

Amazing and simply delicious recipe! I’m always looking for a recipe in my 13-year-old daughter can execute. I used half of a real lemon juiced instead of extract. I used a pecan graham cracker crust, Mexican vanilla and topped with dark cherries.

I only made the filling. I didn’t have any lemon extract so I used 2 Tbsp vanilla extract and 1 Tbsp plus 1 tsp lemon juice. I put it in individual containers that I had saved from cheesecake cups I bought at the store. I got a total of 7 containers. This is absolutely perfect. It’s creamy and delicious. I won’t be buying cheesecake cups from the store anymore.

I use homemade whipped cream, first time I made this, added cocoa powder and vanilla to it. Then used a chocolate pudding mix in the cream cheese, folded in the chocolate whipped cream. Opted to not use strawberry topping, but will definitely try that version very soon!

So easy and delicious. It does make a lot of filling, but I am not complaining. Just more delicious cheesecake to eat!!