Easy No Bake Cheesecake — Cream Cheese and Cool Whip is my go to dessert for those days when I want something sweet, creamy, and comforting without turning my kitchen into a sauna. You know the feeling, you want cheesecake, but you do not want to deal with a water bath, cracking tops, or checking the oven every five minutes. This is the kind of recipe I make when company texts, “We are on our way,” and I still want to look like I have my life together. It is also the dessert I bring to potlucks because it travels well and people always ask for the recipe. If you have a fridge and a little patience for chilling time, you can make this. 
How to Make No Bake Cheesecake
I have made this so many times that I can pretty much do it on autopilot, but I still love walking past the fridge and sneaking a little taste once it is set. The vibe here is simple: a crunchy crust, a fluffy cream cheese filling, and whatever topping you are craving that day. The secret is letting your cream cheese soften so it blends smoothly, and folding in Cool Whip gently so the filling stays light.
What you will need
- Graham cracker crumbs (about 1 and 1/2 cups, or crush your own)
- Butter melted (6 tablespoons)
- Cream cheese softened (16 ounces)
- Powdered sugar (3/4 to 1 cup, depending on how sweet you like it)
- Vanilla extract (1 to 2 teaspoons)
- Cool Whip thawed (8 ounces)
- Pinch of salt (optional, but it helps)
If you are in a cheesecake mood and want to make a whole little dessert lineup, I also love keeping this easy no bake lemon eclair cake in mind for summer parties. Same low effort energy, big payoff.
Step by step directions
1) Make the crust. Mix the graham cracker crumbs with melted butter until it looks like wet sand. Press it firmly into a 9 inch pie dish or an 8 to 9 inch springform pan. I use the bottom of a measuring cup to pack it down. Pop it in the fridge while you make the filling.
2) Mix the base. In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla, and a tiny pinch of salt. Beat again until creamy, and scrape down the sides so there are no hidden lumps.
3) Fold in the Cool Whip. This part is important. Use a spatula and fold gently until you do not see streaks. Do not overmix or it can lose that fluffy feel.
4) Fill and chill. Spoon the filling into the crust and smooth the top. Cover and refrigerate for at least 6 hours, but overnight is even better if you can.
5) Top and serve. Add your toppings right before serving so everything looks fresh and pretty.
This is the kind of dessert that makes people think you worked harder than you did, which is honestly one of my favorite kinds of recipes.
How to Store No Bake Cheesecake
Once it is set, this dessert is pretty easy to manage. The main thing is keeping it cold so the filling stays firm and creamy. I treat it like any chilled dairy dessert and it has never let me down.
Here is what works best in my house:
In the fridge: Cover the cheesecake tightly with plastic wrap or foil, or store it in an airtight container if your dish fits. It keeps well for about 4 days. The crust may soften slightly over time, but the flavor is still great.
In the freezer: You can freeze it if you want to make it ahead. Freeze it uncovered for about 1 hour first so the top firms up, then wrap it well. It will keep for up to 1 month. Thaw overnight in the fridge.
If you are making a few things ahead for a get together, you might also like a savory make ahead snack like this baked cranberry cream cheese dip. It is a totally different direction, but it is another one people hover around at parties.
“I made this for my daughter’s birthday dinner because I did not have time to bake. Everyone went back for seconds and my brother asked if it was from a bakery. The texture was perfect after chilling overnight.”
Easy Cheesecake Topping Ideas
Toppings are where you can make this dessert feel brand new every time. The base is creamy and sweet, so it plays well with fruit, chocolate, and even a little crunch. I usually pick toppings based on the season or what I already have in the pantry.
Here are a few favorites:
Fresh berries: Strawberries, blueberries, raspberries, blackberries, or a mix. If the fruit is not super sweet, a tiny sprinkle of sugar helps.
Cherry pie filling: The classic, and it is classic for a reason.
Blueberry sauce: If you love blueberry cheesecake, you should peek at this easy no bake blueberry cheesecake for extra inspo.
Caramel and pecans: This combo makes it taste like fall. I also keep this easy no bake pecan pie cheesecake bookmarked because it is dangerously good.
Crushed cookies: Oreos, chocolate wafers, or even graham crackers sprinkled on top for extra crunch.
Chocolate drizzle: Melt chocolate chips with a tiny splash of cream, then drizzle once cooled a bit.
Lemon curd: Bright and tangy, especially good if the filling feels rich to you.
My personal habit is doing half the cheesecake with one topping and half with another, especially if I am serving picky eaters. It feels like a fun little “choose your own adventure” dessert.
Tips for the Best No Bake Cheesecake
I have learned these tips the real way, meaning I have messed up so you do not have to. None of this is hard, but a few small details make the difference between “pretty good” and “people begging for the recipe.”
Soften the cream cheese fully. Cold cream cheese is the fastest way to end up with little lumps. I leave it out for about 45 to 60 minutes. If you are in a rush, cut it into cubes to speed it up.
Use powdered sugar, not granulated. Powdered sugar melts into the filling easily and keeps the texture smooth.
Fold the Cool Whip gently. I know I already said it, but it matters. You want that airy texture, not something heavy.
Chill longer than you think. This is not the dessert to rush. Six hours is the minimum, and overnight is the glow up.
Press the crust firmly. If the crust is loose, slices can fall apart. Pack it in like you mean it.
Slice cleanly. Run a knife under hot water, wipe it dry, then slice. Repeat for pretty cuts.
When I am planning a comfort food weekend, I will sometimes pair dessert planning with dinner planning, and this easy southern baked macaroni and cheese is one of my favorite cozy mains to go with a chilled dessert after.
Recipe FAQ
Can I use homemade whipped cream instead of Cool Whip?
Yes. Use about 2 and 1/2 to 3 cups of whipped cream (whipped to stiff peaks). It will taste a little less sweet than Cool Whip, which some people actually prefer.
Why is my no bake cheesecake filling runny?
Most of the time it is either under chilled or the cream cheese was too warm and loose. Also make sure you are not overmixing after adding the Cool Whip. Give it more fridge time and it usually firms up.
Can I make this in a pan instead of a pie dish?
Absolutely. An 8×8 or 9×9 pan works, and a springform pan is great if you want clean, tall slices. Just press the crust firmly and line the pan with parchment if you want easy lifting.
How long does it take to set?
I plan for 6 to 12 hours. If I am serving it for an event, I make it the night before so I am not stressed the day of.
Can I make Easy No Bake Cheesecake — Cream Cheese and Cool Whip ahead of time?
Yes, and it is honestly better that way. Easy No Bake Cheesecake — Cream Cheese and Cool Whip tastes best after a full chill because the filling sets and the flavors blend. I usually top it right before serving for the freshest look.
A sweet little final note before you grab a fork
If you take one thing from this post, let it be this: Easy No Bake Cheesecake — Cream Cheese and Cool Whip is all about keeping it simple and giving it enough chill time to work its magic. Once you have the basic method down, you can switch up crusts and toppings and make it your own. If you want to compare versions, this No-Bake Cheesecake with Cool Whip Recipe – Allrecipes is a helpful reference, and I also like the cozy, home style approach in No Bake Cheesecake with Cool Whip – Meatloaf and Melodrama. Put it in the fridge tonight, and tomorrow you will have that creamy slice waiting for you like a little reward.
No Bake Cheesecake
Ingredients
Method
- Make the crust by mixing graham cracker crumbs with melted butter until it resembles wet sand. Press it firmly into a 9-inch pie dish or an 8 to 9-inch springform pan.
- Refrigerate the crust while you prepare the filling.
- In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla, and a tiny pinch of salt. Beat again until creamy, ensuring there are no lumps.
- Fold in the Cool Whip gently with a spatula until no streaks remain. Do not overmix.
- Spoon the filling into the crust, smoothing the top before covering and refrigerating for at least 6 hours, preferably overnight.
- Add your desired toppings right before serving.