Description
A creamy and delicious no-bake cheesecake made with Philadelphia cream cheese and Cool Whip, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup Cool Whip, thawed
- 1 cup sour cream
Instructions
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes to set.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Gently fold in the Cool Whip and sour cream until the mixture is smooth and well combined.
- Pour the cheesecake filling over the chilled crust, spreading it evenly. Smooth the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, remove the cheesecake from the springform pan. Slice and enjoy!
Notes
- For a fruit topping, consider adding fresh berries or a fruit compote on top of the cheesecake before serving.
- To enhance the flavor, try adding a tablespoon of lemon juice or zest to the cheesecake filling for a refreshing citrus twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg