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Slice of Philadelphia no bake cheesecake with cool whip with a bite missing.

Philadelphia No Bake Cheesecake w/ Cool Whip

This Philadelphia no bake cheesecake with Cool Whip is a creamy and delicious cheesecake that delicious and also incredibly easy to make.
5 from 4 votes
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Prep Time 8 minutes
chill time 5 hours
Total Time 5 hours 8 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 388 kcal

Ingredients
 
 

Crust

  • 2 cups Graham crackers
  • 1 tablespoon Granulated sugar
  • ½ cup Butter melted, unsalted

Cheesecake filling

  • 15.87 oz Cream cheese Philadelphia
  • ⅓ cup Sour cream
  • 12 oz Cool whip
  • 2 teaspoon Vanilla extract
  • 1 cup Powdered sugar
  • 1 teaspoon Lemon zest

Instructions
 

  • Pulse graham crackers or digestive biscuits in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash them with a cup until fine crumbs form.
  • Into a small to medium mixing bowl, add the crumbs, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
  • Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan. Transfer the pan to the freezer and let the crust firm up while you make the filling.
  • In a large mixing bowl, add the softened room-temperature cream cheese, powdered sugar, vanilla extract, sour cream, and lemon zest, and mix with an electric hand mixer for about 1-2 minutes or until it's smooth and creamy.
  • Add the cool whip and fold it with a rubber spatula scraping the sides and the bottom of the bowl to ensure your mixture is well combined.
  • Pour the cheesecake batter over the crust, cover it with plastic wrap, and let it set in the fridge for at least 5 hours.
  • Top with your favorite toppings or decorate it with whipped cream around the edges of the cheesecake as I did! Serve and enjoy.

Notes

  • Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
  • Thaw your cool whip but make sure that its cold and not at room temperature like the cream cheese.
  • Use a nonstick springform pan. We use nonstick pans for all of our cheesecake recipes. This makes sure that your cheesecake will be easy to release from the pan.
  • Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and set properly.
  • Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
  • Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes.
  • Scrape down the sides and the bottom of the bowl frequently to ensure that you have a homogeneous mixture that has unmixed parts of the mixture.

Nutrition

Calories: 388kcalCarbohydrates: 39gProtein: 5gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 80mgSodium: 360mgPotassium: 142mgFiber: 1gSugar: 13gVitamin A: 995IUVitamin C: 0.3mgCalcium: 105mgIron: 1mg
Keyword Cheesecake w/ Cool Whip, No Bake Cheesecake w/ Cool Whip, Philadelphia no bake cheesecake, Philadelphia No Bake Cheesecake w/ Cool Whip
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