No Bake Cheesecake with Cool Whip

With cookie crumbs all over it, what's not to love?

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“Rich and airy crumb cheesecake made easily. A must-make recipe!”

Liron Sweet Cakes

Original Recipe Author

Most people out there love the rich, creamy taste of cheesecake but don’t like how difficult it is to make.

The heat and oven time required to bake one can be off-putting, and that’s why this recipe is the perfect alternative! All it takes is a few ingredients and 20 minutes of your time, and you’re good to go!

Let’s have a look!

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Why this No Bake Cheesecake with Cool Whip is A MUST-try:
No Bake Cheesecake with Cool Whip
your time to shine:+−
- Oh, and we almost forgot!

Why this No Bake Cheesecake with Cool Whip is A MUST-try:

Despite taking a different turn from the original recipes, this no-bake recipe is still as mouthwatering.
The recipe is simple and doesn’t require professional cooking skills—or ovens!
It’s the perfect recipe for warm weather as you don’t have to deal with any cooking heat, and the cool whip makes it light and refreshing.
The ingredients are readily available everywhere, so you won’t have to struggle to find them.
Bottom Line: If you want to prepare something that’s both quick and delicious, then this no-bake cheesecake with cool whip is your savior!

Read also: No Flour cookies with sesame seeds Recipe

No Bake Cheesecake with Cool Whip

With cookie crumbs all over it, what's not to love?

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Course: Dessert

Cuisine: Mediterranean

Equipment

9”-10” round baking pan (24 cm – 26 cm)

Ingredients

Crust:

▢ 7 oz. cookies or graham crackers (200 g)
▢ 1 butter stick (melted (100 g))

Cheese filling:

▢ 2 cups heavy cream (500 ml)
▢ ¾ cup sugar (150 g)
▢ 3 oz. vanilla instant pudding mix (80 g)
▢ 9 oz. 5% quark creamy soft cheese (250 g)
▢ 9 oz. 9% quark creamy soft cheese (250 g)
▢ 9 oz. full-fat cream cheese (250 g)

Instructions

Crush the cookies/crackers into tiny crumbs and mix them with the melted butter.
Pour the crushed crumbs into a baking pan and pat them down to the bottom until they’re nicely spread out.
Once done, place the pan in the freezer for about 10 minutes and let it stabilize.
As the crumbs settle, whip the heavy cream, sugar, and vanilla pudding mix together.
Gently fold the cheese into the whipped cream until completely blended, then pour it over the crust.
If you’d like, you can add berries, strawberries, chocolate, and even some of the broken cookies you have left over.
Finally, leave the cake in the fridge overnight to stabilize.

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