No-Bake Cool Whip Cheesecake

No-Bake Cool Whip Cheesecake

Leah Maroney 

Prep: 20 mins
Cook: 5 mins
Refrigerate: 2 hrs
Total: 2 hrs 25 mins
Servings: 6 servings

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 crust.

They're rich and fluffy all at the same time... the perfect decadent, yet cool summer dessert. We topped them with fresh summer berries, but you can top them with whatever fruit you like. Make them ahead of time, to cut down on prep the day you are serving.


  • 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 to Make It

  1. Gather your ingredients.

    No-Bake Cool Whip Cheesecake
     Leah Maroney
  2. Place the graham crackers and sugar in a food processor and process until completely crumbled. Drizzle in the melted butter.

    No-Bake Cool Whip Cheesecake
    Leah Maroney 
  3. Press the graham cracker crust into 6 greased mini cheesecake molds. If you are using a muffin tin, make sure to use liners. Bake for 5 to 10 minutes at 350 F or until lightly browned.

    No-Bake Cool Whip Cheesecake
     Leah Maroney
  4. Beat the softened cream cheese with the sugar and vanilla extract until combined and fluffy.

    No-Bake Cool Whip Cheesecake
     Leah Maroney
  5. Fold the whipped cream topping into the cream cheese mixture.

    No-Bake Cool Whip Cheesecake
    Leah Maroney 
  6. Fill the prepared molds with the cream cheese filling. Fill the molds a little bit at a time. Then press down on the top of the filling with a spoon or spatula so they completely fill the mold and there are no gaps or pockets of air.

    cool whip cheesecake
    Leah Maroney
  7. Cover and refrigerate for 2 hours, or until completely chilled and firm.

  8. 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!


  • 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 cupcake 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.


  • 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.
  • Don't overmix the cream cheese mixture. If it's beaten too much it will lose some of its fluff.