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.
Servings: 12 slices
Calories: 299kcal
Cost: Recipe $7.14 / Serving $0.60
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 (8 ounces) whipped topping, thawed ($1.07)
- 1 prepared graham cracker crust ($2.94)
Instructions
- Cream the base. In a large bowl, beat the cream cheese and granulated sugar together until smooth.
- Add dairy and vanilla. Blend in the sour cream and vanilla extract until fully combined.
- Fold in topping. Gently fold in the whipped topping until incorporated.
- Fill and chill. Spoon the filling into the prepared graham cracker crust, smooth the top, and cover. Refrigerate for at least 4 hours before slicing and serving.
Notes
- Cream cheese tip. Fully softened cream cheese helps prevent lumps in the filling.
- Substitutions. Sour cream can be replaced with Greek yogurt. Homemade whipped cream can be used instead of whipped topping.
- Faster set. Chill in the freezer for about 2 hours to firm more quickly, then transfer to the refrigerator.
- Storage. Store covered in the refrigerator for 3 to 5 days.
Nutrition
Serving: 1slice | Calories: 299kcal | Carbohydrates: 41.1g | Protein: 4.9g | Fat: 12.8g | Saturated Fat: 6.9g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3.2g | Cholesterol: 26mg | Sodium: 302.1mg | Potassium: 139.6mg | Fiber: 2g | Sugar: 20.2g | Vitamin A: 81.5IU | Vitamin C: 0.2mg | Calcium: 204.6mg | Iron: 1.1mg
