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This Philadelphia no bake cheesecake recipe is made with a 5 ingredient no bake cheesecake filling! It's a quick cheesecake with cool whip that is sure to be your new favorite! If you've got 5 minutes, you can make this no bake cream cheese cool whip pie! No need for cheesecake pans - a store-bough crust is all you need for this cool whip and cream cheese cheesecake!
Servings: 12 slices
Calories: 191kcal
Equipment you may need
- mixing spoons
Ingredients
- 12 oz (340 g) whipped cream cheese - cold
- 1 8-ounce container (226 g) Cool Whip - thawed but cold
- ½ cup (60 g) powdered sugar - adjust to taste if needed
- 1 teaspoon (5 ml) pure vanilla extract
- 1 tablespoon (30 ml) fresh lemon juice
- 1 graham cracker crust - store-bought or homemade
- pie filling or topping of your choice - optional
Instructions
- In a large bowl, add whipped cream, Cool Whip, and powdered sugar and stir with a fork or mixing spoon until combined, being careful not to deflate.12 oz whipped cream cheese, 1 8-ounce container Cool Whip, ½ cup powdered sugar
- Add vanilla and lemon juice and mix together.1 teaspoon pure vanilla extract, 1 tablespoon fresh lemon juice
- Spread mixture into graham cracker crust and gently smooth the top.1 graham cracker crust
- Cover and chill for 6 hours or overnight. Serve cold with the topping of your choice, and keep leftovers in the fridge.pie filling or topping of your choice
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Nutrition
Serving: 1 slice | Calories: 191 kcal | Carbohydrates: 16 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 29 mg | Sodium: 156 mg | Potassium: 57 mg | Fiber: 0.3 g | Sugar: 9 g | Vitamin A: 381 IU | Vitamin C: 1 mg | Calcium: 32 mg | Iron: 0.4 mg
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