No bake cheesecake cool whip powdered sugar

This no-bake cheesecake features a smooth, rich, and creamy filling that's impossible to resist. Plus, the easy recipe doesn't require an oven — so it's perfect for busy holidays when the kitchen is full.

How to Make No-Bake Cheesecake

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

No-Bake Cheesecake Ingredients

These are the simple ingredients you'll need to make this easy no-bake cheesecake recipe:

· Cream cheese: This no-bake cheesecake starts with two packages of cream cheese.
· Sugar: A cup of white sugar adds the perfect amount of sweetness.
· Extracts: Vanilla extract enhances the overall flavor. Lemon extract is optional, but it adds welcome brightness.
· Cool Whip: A container of frozen whipped topping (such as Cool Whip) is the secret ingredient in this no-bake dessert.
· Pie crust: Use a store-bought graham cracker crust or make your own at home.
· Pie filling: The recipe calls for a can of strawberry pie filling, but you can use whatever flavor you like.

How Do You Make No-Bake Cheesecake?

Here's a brief overview of what you can expect when you make no-bake cheesecake at home:

1. Make the cream cheese filling.
2. Pour the mixture into the pie crust, then top with the fruit filling.
3. Chill the pie until set.

How Long Does No-Bake Cheesecake Last?

Stored correctly (in an airtight container in the fridge), this no-bake cheesecake will last for about five days.

Can You Freeze No-Bake Cheesecake?

Yes, you can freeze no-bake cheesecake! It's a great option if you don't plan to finish it within five days. Wrap the cheesecake in at least one layer of storage wrap, then at least one layer of aluminum foil. Freeze for up to three months, then thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"So easy and delicious," raves one Allrecipes community member. "It does make a lot of filling, but I am not complaining. Just more delicious cheesecake to eat!!"

"Great recipe," according to Kanathia Narcisse. "Just like my grandmother's. I used shortbread cookies for the crust. It was amazing."

"Easy and tasty," says Gary Cole. "Didn't have lemon extract, so I used almond. Topped with cherry pie filling. I turned out great. Was a big hit at Thanksgiving."

Editorial contributions by Corey Williams

Ingredients

• 2 (8 ounce) packages cream cheese, softened to room temperature

• 1 cup white sugar

• 3 tablespoons vanilla extract

• 1 teaspoon lemon extract (Optional)

• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

• 1 (9 inch) prepared graham cracker crust

• 1 (21 ounce) can strawberry pie filling

Directions

1. Combine cream cheese, sugar, vanilla, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping.

2. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.

3. Refrigerate until firm, 2 to 3 hours.

Tips

An 8-inch crust also works in this recipe.

Lemon extract gives a hint of tartness, and I find it complements the vanilla extract. You can leave it out if you prefer plain cheesecake.

Any fruit filling can be used in place of strawberry, or top cheesecake with fresh fruit.

I Made It Print

Nutrition Facts (per serving)

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Nutrition FactsServings Per Recipe 10Calories 493% Daily Value *Total Fat 25g32%Saturated Fat 15g74%Cholesterol 49mg16%Sodium 286mg12%Total Carbohydrate 57g21%Dietary Fiber 1g4%Total Sugars 42gProtein 4gCalcium 42mg3%Iron 1mg6%Potassium 81mg2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Can I use powdered sugar instead of granulated sugar in cheesecake?

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