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No Bake Cool Whip Cheesecake
This no bake cool whip cheesecake is what dreams are made of. With a rich and creamy smooth filling, you can't help but reach for another piece. This is one tasty cheesecake recipe you won't want to share, and I feel the same.
Prep Time
10
minutes
mins
Chill
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Vegetarian
Servings:
12
slices
Calories:
299
kcal
Author:
Nicole Durham
Cost:
Recipe $7.14 / Serving $0.60
Equipment
Measuring Cups
Electric Mixer
Mixing Bowls
Measuring Spoons
Ingredients
8
ounces
cream cheese softened
($1.86)
½
cup
Granulated sugar
($0.18)
1
cup
sour cream
($1.00)
1
Tablespoon
Vanilla extract
($0.09)
1
tub
(8oz) whipped topping, thawed
($1.07)
1
Prepared graham cracker crust
($2.94)
US Customary
-
Metric
Instructions
In a large mixing bowl, cream together sugar and cream cheese until smooth.
Blend in the sour cream and vanilla until well mixed.
Fold in Cool Whip until incorporated.
Spoon batter into prepared graham cracker crust. Level top and cover with plastic wrap or lid.
Place in fridge to chill for at least 4 hours before slicing and serving.
Notes
Substitute sour cream with Greek yogurt or homemade whipped cream for Cool Whip.
Soften cream cheese before use to prevent unblended chunks.
Chill cheesecake in the freezer for 2 hours to firm and speed up setting.
Store covered cheesecake in the fridge for 3-5 days.
Nutrition
Serving:
1
slice
|
Calories:
299
kcal
|
Carbohydrates:
41.1
g
|
Protein:
4.9
g
|
Fat:
12.8
g
|
Saturated Fat:
6.9
g
|
Polyunsaturated Fat:
1.6
g
|
Monounsaturated Fat:
3.2
g
|
Cholesterol:
26
mg
|
Sodium:
302.1
mg
|
Potassium:
139.6
mg
|
Fiber:
2
g
|
Sugar:
20.2
g
|
Vitamin A:
81.5
IU
|
Vitamin C:
0.2
mg
|
Calcium:
204.6
mg
|
Iron:
1.1
mg