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.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.
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.
- 6 oz cream cheese
- 1 cup Cool Whip
- 1 cup powdered sugar
- 1 Premade graham cracker crust, uncooked
- 10 oz blueberry pie filling
- Blend together cream cheese, Cool Whip and powdered sugar.
- Spoon into graham cracker crust.
- Top with blueberry pie filling.
Serving Size:1 slice
Amount Per Serving: Calories: 359Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 21mgSodium: 243mgCarbohydrates: 44gFiber: 0gSugar: 21gProtein: 4g
Beat the cream cheese, powdered sugar and Cool Whip on low until just mixed.
Spoon the COOL WHIP filling into the graham cracker crust.
Top with blueberry pie filling.
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.
9 thoughts on “Five Minute Cool Whip Cheesecake”
I’ve also utilized this recipe for years!! I’ve never put the pie filling on top, but what a great idea =)
Oh yeah, the pie filling TOTALLY makes it!
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 🙂
That’s so pretty! can you write a link to your Pinterest?
Absolutely! I love Pinterest…https://pinterest.com/somedayilllearn/
Found this recipe while looking for ways to use Cool Whip after hubby bought a big tub. MmmMmm, Good!
like going to try it out
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.
I love that idea of having everyone top their own! So clever.
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