Five Minute Cool Whip Cheesecake

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This delicious dessert made with Cool Whip is an old family favorite we call “Cool Whip cheesecake.” My grandma's been making it as long as I can remember.

COOL WHIP cheesecake uses cream cheese, Cool Whip and powdered sugar for the filling, and a canned blueberry pie filling as a sweet, easy topping for a cheesecake that whips up in about five minutes. She makes a version with homemade Nilla wafer crust, but I take the even easier route with storebought graham cracker crust. Cream cheese, Cool Whip and powdered sugar make up the filling, and a canned blueberry pie filling makes a sweet, easy topping for a cheesecake that “whips up” in about five minutes.
Yield: 8 slices

No-Bake Cool Whip Cheesecake

Cream cheese, Cool Whip and powdered sugar make up the filling, and a canned blueberry pie filling makes an easy topping for No-Bake Cool Whip Cheesecake.

Prep Time 5 minutes
Total Time 5 minutes


  • 6 oz cream cheese
  • 1 cup Cool Whip
  • 1 cup powdered sugar
  • 1 Premade graham cracker crust, uncooked
  • 10 oz blueberry pie filling


  1. Blend together cream cheese, Cool Whip and powdered sugar.
  2. Spoon into graham cracker crust.
  3. Top with blueberry pie filling.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 359Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 21mgSodium: 243mgCarbohydrates: 44gFiber: 0gSugar: 21gProtein: 4g
COOL WHIP cheesecake recipe

Beat the cream cheese, powdered sugar and Cool Whip on low until just mixed.

graham cracker five minute cheesecake

Spoon the COOL WHIP filling into the graham cracker crust.

easy blueberry cheesecake

Top with blueberry pie filling.

COOL WHIP cheesecake

Serve immediately, or refrigerate for about an hour for a firmer cheesecake.

I always keep the filling the same, but we do sometimes change up the toppings with cherry pie filling or blackberry pie filling. My grandparents have a nice row of blackberry bushes by their house up in Washington, so I love to pick blackberries in the summer and make my own topping (obviously, this makes it more of an all-day task rather than an easy five minute cheesecake). Strawberries mixed with a little sugar make a nice topping as well. For the fourth of July, my grandma sometimes makes a large pan of this and decorates it like a flag, with blueberries in the corner where the stars go, and stripes of cherry filling for the flag stripes. It's very festive.

This freezes well and can be made in advance for a holiday or for a nice dessert for unexpected company…or any old day! I'm a big fan of regular old, no-particular-occasion desserts (especially when I'm pregnant!), so this is a big hit in our house. Something about sitting out in the yard on a warm summer day with a nice chilled berry pie makes me feel so domestic. And with this Cool Whip cheesecake, I can pull it off in less time than it takes Nate to light up the backyard tiki torches.


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9 thoughts on “Five Minute Cool Whip Cheesecake”

  1. I’ve also utilized this recipe for years!! I’ve never put the pie filling on top, but what a great idea =) 

  2. Hmm…wonder if I can use light cream cheese and light cool whip to make it a little more low calorie/diet friendly?! Definitely going to try it! Thanks for sharing 🙂

  3. I have made this cool whip cheesecake for years but I have never put powdered sugar in it. My double recipe uses: 3-8oz. cream cheese, 3-12oz. cool whip, 1tsp. vanilla, 1/8 cup sugar, 2 gram. cracker crust. Mix cream cheese (room temp.) and
    all other ingre. together. Spread in gram. cracker crust and refrigerate at least 1 hour. U can top with pie filling (my family likes cherry) or let everyone top their own.

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