No-Bake Cool Whip Cheesecake Recipe

No-bake cool whip cheesecake

The Spruce/Julia Hartbeck

Prep: 20 mins
Cook: 5 mins
Chill Time: 2 hrs
Total: 2 hrs 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
711 Calories
48g Fat
67g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 711
% Daily Value*
Total Fat 48g 61%
Saturated Fat 30g 150%
Cholesterol 102mg 34%
Sodium 420mg 18%
Total Carbohydrate 67g 24%
Dietary Fiber 2g 8%
Total Sugars 52g
Protein 7g
Vitamin C 6mg 32%
Calcium 102mg 8%
Iron 1mg 6%
Potassium 192mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

No-bake Cool Whip cheesecakes are not only super easy to make, but also totally adorable. No one will know that you didn't spend hours baking these little cheesecakes. They use only six ingredients— if you don't make your own graham cracker crust.

They're rich and fluffy all at the same time and, thanks to the lack of baking part, make for the perfect decadent yet refreshing summer dessert. Top them with fresh summer berries, but you can top them with whatever fruit you like. Make them ahead of time and store them in the fridge to cut down on prep the day you are serving.

No-Bake Cool Whip Cheesecake Tester Image

"This dessert offers a nearly effortless way to get your cheesecake fix. I made it in muffin cups and the individual portions were the perfect size. The garnish of fresh berries is as pretty as it is delicious with the light, creamy and slightly tangy filling. A dollop of lemon curd would be delicious too." —Danielle Centoni

A Note From Our Recipe Tester


For the Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs

  • 1/3 cup granulated sugar

  • 5 tablespoons unsalted butter, melted, more for greasing

For the Filling

  • 2 (8-ounce) packages cream cheese, softened

  • 2/3 cup granulated sugar

  • 2 teaspoons pure vanilla extract

  • 1 (8-ounce) tub frozen whipped cream topping, thawed

  • Raspberries

  • Blueberries

  • Blackberries

Steps to Make It

  1. Gather the ingredients.

    ingredients to make no bake cool whip cheesecake

    The Spruce/Julia Hartbeck

  2. 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.

    ground graham crackers in a food processor

    The Spruce/Julia Hartbeck

  3. Drizzle in the melted butter and pulse until combined.

    ground graham crackers with butter in a food processor

    The Spruce/Julia Hartbeck

  4. Press the graham cracker crust into 6 greased mini cheesecake molds. If you are using a muffin tin, make sure to use liners.

    graham cracker crust pressed into cupcake liners in a cupcake tin

    The Spruce/Julia Hartbeck

  5. Bake until the crusts are lightly browned, 5 to 8 minutes. Let cool completely while you make the filling.

    baked graham cracker crust in a cupcake tin

    The Spruce/Julia Hartbeck

  6. Beat the softened cream cheese with the sugar and vanilla until combined and fluffy.

    beaten softened cream cheese with the sugar and vanilla in a bowl

    The Spruce/Julia Hartbeck

  7. Fold the whipped cream topping into the cream cheese mixture.

    whipped cream topping folded into the cream cheese mixture.

    The Spruce/Julia Hartbeck

  8. 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.

    cream cheese mixture in cupcake tin

    The Spruce/Julia Hartbeck

  9. Cover and refrigerate until firm, about 2 hours.

    no bake cool whip cheesecake in cupcake tin covered with plastic

    The Spruce/Julia Hartbeck

  10. 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!

    no bake cool whip cheesecake topped with berries in a cupcake tin

    The Spruce/Julia Hartbeck


  • This recipe will fill 6 mini cheesecake molds, or 18 muffin cup cheesecakes.
  • Make sure your cream cheese is very soft before you start whipping. This will ensure that the cheesecake doesn't have any lumps and stays smooth and creamy.
  • Make sure you use cream cheese, and not a cream cheese spread. These are two different products and the spread won't firm up well.
  • Don't overmix the cream cheese mixture. If it's beaten too much, it will lose some of its fluff.


  • To make this into one large cheesecake, use a springform pan or prepare it in a pie plate. You can also buy a pre-made store-bought graham cracker pie crust. This will save you time and dishes.
  • To make these cheesecakes in a muffin tin, put cupcake liners in each of the molds and form the crusts in them.
  • Feel free to top these mini cakes with whatever fruit you want, like strawberries, pineapple, or cherries.
  • You can also use your own homemade whipped cream instead of the prepared stuff.

Why Is My No-Bake Cheesecake Not Firm?

Smaller cheesecakes should firm up in 2 or 3 hours, but it's possible yours needs longer. Also, if you are making the whole cheesecake variation, you will need 6 to 8 hours in the refrigerator to completely firm up to the consistency of a baked cheesecake. Putting your cheesecake in the coldest part of the fridge, which is on the bottom shelf toward the back, should also help.