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A quick and easy creamy no-bake cheesecake made with cream cheese, sugar, Cool Whip, vanilla extract, and optional lemon extract, set in a store-bought graham cracker crust and topped with pie filling of choice.

Ingredients

Scale
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 tablespoons vanilla extract
  • Optional: lemon extract (amount to taste)
  • 1 (8-ounce) container frozen whipped topping (e.g. Cool Whip), thawed
  • 1 store-bought graham cracker pie crust (9-inch)
  • Topping: strawberry pie filling (or cherry, blueberry, fresh fruit, etc.)

Instructions

  1. Gather all your ingredients and prepare your work area.
  2. In a large bowl, beat the cream cheese, sugar, vanilla extract, and optional lemon extract with an electric mixer until smooth and creamy with no lumps.
  3. Gently fold in the thawed whipped topping until fully blended and the filling is light and fluffy.
  4. Pour the filling into the graham cracker crust, smoothing the top evenly with a spatula.
  5. Spoon your favorite pie filling over the top of the cheesecake filling.
  6. Refrigerate the cheesecake for 2 to 3 hours until firm and set.
  7. When set, slice and serve the cheesecake chilled.

Notes

Adjust the amount of vanilla extract to suit your taste., Lemon extract adds a bright tartness complementary to vanilla but can be omitted for a classic flavor., For a chocolate cheesecake, add 2–3 tablespoons cocoa powder to the cream cheese mixture or pour chocolate ganache on top before chilling., Use different crusts like Oreo or shortbread or make your own graham cracker crust if preferred., Dairy-free or lighter options can be achieved using dairy-free cream cheese and whipped toppings, or reduced-fat cream cheese., For clean slices, dip a sharp knife in hot water and wipe dry between cuts.

Nutrition

Find it online: https://gingerbaking.com/no-bake-cheesecake-with-cool-whip/