|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 57g||73%|
|Saturated Fat 38g||191%|
|Total Carbohydrate 76g||27%|
|Dietary Fiber 2g||8%|
|Total Sugars 61g|
|Vitamin C 6mg||32%|
|*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.|
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.
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
Gather your ingredients.
Place the graham crackers and sugar in a food processor and process until completely crumbled. Drizzle in the melted butter.
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.
Beat the softened cream cheese with the sugar and vanilla extract until combined and fluffy.
Fold the whipped cream topping into the cream cheese mixture.
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.
Cover and refrigerate for 2 hours, or until completely chilled and firm.
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!
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.
- 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.
- 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.