By Lindy Van Schalkwyk, last updated on December 14, 2022
This Cool Whip cheesecake recipe only uses 3 ingredients for the creamy filling. It is very easy and despite the shortcuts, is still incredibly delicious!
To make this filling recipe, you only need cream cheese, Cool Whip, and vanilla sugar. While our crust recipe is also incredibly easy, you can make any other recipe that you’d like. You can even buy a pre-made no-bake cheesecake crust!
What Makes This Cool Whip Cheesecake Recipe Special?
People are constantly on the search for the newest “quick and easy” cheesecake recipe. They try to reduce the ingredients needed to save costs. And try to implement time-saving tricks to, well, save time.
Now, we are all for making classic desserts with fewer expensive ingredients and using techniques that can save you time. But at some point, you completely lose sight of what a real cheesecake is.
The flavor and ingredients you’ll need to use will likely be super artificial and have a denser texture than classic cheesecake should have.
So, the no-bake Cool Whip cheesecake recipe we have developed today only contains 3 ingredients. But, this is just for the filling. And it requires specific, sometimes hard-to-find ingredients too (like vanilla sugar).
Then, the cheesecake crust also contains 3 ingredients. There is a way to get that down to two (see our tips and tricks section).
The benefit of a cheesecake made with Cool Whip is that it sets easily and quickly. And, even more importantly, it simultaneously creates an uber-creamy and fluffy texture.
This cheesecake recipe is very simple. But you can still experience what the true texture and flavor of a cheesecake should be like. So, let’s take a look at how to make this no-bake cheesecake recipe with Cool Whip.
Can you make a 3-ingredient cheesecake?
There is a way to make a 3 ingredient no-bake cheesecake with Cool Whip. However, it is a super artificial cheesecake in comparison to the one we are making today.
This cheesecake recipe is made with a Jell-O No Bake Classic Cheesecake Dessert Kit. You would use Cool Whip instead of milk in this version. And, you will just need to add butter and sugar (the sugar is optional) as well.
As you can see, while it would be super quick and easy, it wouldn’t be very exciting. The flavors are pretty commercialized and the cheesecake itself contains a ton of chemical additives. The texture is also not as fluffy as you would like a no-bake cheesecake to be.
What You Need To Make This No-Bake Cool Whip Cheesecake Recipe
Ingredients for the crust
- 2 1/2 cups rolled oats
- 1/2 cup caster sugar
- 7 tablespoons unsalted butter, melted
Ingredients for the no-bake cheesecake filling
- 24 ounces cream cheese, softened at room temperature
- 1 1/3 cups vanilla-flavored sugar
- 24 ounces Cool Whip, thawed
- Topping of your choice, optional
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Step by step instructions
Step 1: Make the cheesecake crust
To start, line the bottom of a springform cake pan with non-stick baking paper. Spray the sides with cooking spray. Set it aside.
In a food processor, combine the oats and sugar. Pulse until you have a uniform fine crumb mixture. Add the melted butter and keep mixing until the oats are completely covered.
Press the oat crumbs into the lined cake pan. Make sure the crumbs are tightly packed. You can also spread some of the crumbs onto the sides of the pan.
Then, set the cheesecake crust inside the fridge until you are ready to use it again.
Step 2: Make the no-bake cheesecake filling
Add the softened cream cheese inside a large mixing bowl. Beat the cream cheese until it becomes fluffy. Add the vanilla sugar and keep beating until it starts dissolving.
Finally, gently fold in the thawed and softened Cool Whip. Keep folding until your batter is completely smooth and creamy.
Step 3: Assemble your Cool Whip cheesecake recipe
Gently pour your fluffy cheesecake batter into the crust-lined cake pan. Then, smooth it out on top with a silicone or rubber spatula.
Finally, wrap the entire cake pan with plastic or saran wrap. Store the cheesecake inside the fridge to set for at least 6 hours. We prefer storing a no-bake cheesecake overnight.
Step 4: Garnish your Cool Whip cheesecake
This is an entirely optional step. This is an already tasty cheesecake without any additives or toppings.
However, that doesn’t mean you aren’t allowed to play around with toppings. For a no-bake cheesecake, the best options are usually fresh berry ones. But, you can also have a look at this list for some inspiration.
Expert Tips And Tricks
- You can make this a crustless no-bake cheesecake recipe. But again, that would be pretty boring. So, if you want to save even more time, try finding oat biscuits. Pulverize them inside a food processor and add some melted butter. The biscuits will already have sugar and salt in them for flavor.
- If you cannot find any vanilla sugar, you can always substitute it with regular caster sugar. Then, add 2 teaspoons of vanilla extract to the cheesecake batter as well.
- While the aim of this Cool Whip cheesecake recipe is to contain as few ingredients as possible, you can always add another flavoring extract if you’d like. It’s easy, quick, and can create an entirely different cheesecake.
- This cheesecake recipe with Cool Whip can last inside the fridge for up to 5 or 6 days. But, you should always keep it inside an airtight container. This will prevent the cheesecake from absorbing strange odors. And, it will keep bacteria away from the highly perishable dairy ingredients.
Preparations Times And Servings
| Preparation Times | Setting Times | Servings |
| 15-20 minutes | 6 hours | 6-8 |
In Conclusion – What It Takes To Make The Best Cool Whip Cheesecake Recipe
Let us know what you think about this Cool Whip cheesecake recipe and how yours turned out. Also, feel free to have a look at some of our other easy no-bake cheesecake recipes on our website.
Easy 3-Ingredient Cool Whip Cheesecake Recipe With Oat Crust
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the crust
- 2 1/2 cups rolled oats
- 1/2 cup caster sugar
- 7 tablespoons unsalted butter melted
Ingredients for the no-bake cheesecake filling
- 24 ounces cream cheese softened at room temperature
- 1 1/3 cups vanilla-flavored sugar
- 24 ounces Cool Whip thawed
- Topping of your choice optional
Instructions
- Make the cheesecake crustTo start, line the bottom of a springform cake pan with non-stick baking paper. Spray the sides with cooking spray. Set it aside.In a food processor, combine the oats and sugar. Pulse until you have a uniform fine crumb mixture. Add the melted butter and keep mixing until the oats are completely covered.Press the oat crumbs into the lined cake pan. Make sure the crumbs are tightly packed. You can also spread some of the crumbs onto the sides of the pan.Then, set the cheesecake crust inside the fridge until you are ready to use it again.2 1/2 cups rolled oats, 1/2 cup caster sugar, 7 tablespoons unsalted butter
- Make the no-bake cheesecake fillingAdd the softened cream cheese inside a large mixing bowl. Beat the cream cheese until it becomes fluffy. Add the vanilla sugar and keep beating until it starts dissolving.Finally, gently fold in the thawed and softened Cool Whip. Keep folding until your batter is completely smooth and creamy.24 ounces cream cheese, 1 1/3 cups vanilla-flavored sugar, 24 ounces Cool Whip
- Assemble your Cool Whip cheesecake recipeGently pour your fluffy cheesecake batter into the crust-lined cake pan. Then, smooth it out on top with a silicone or rubber spatula.Finally, wrap the entire cake pan with plastic or saran wrap. Store the cheesecake inside the fridge to set for at least 6 hours. We prefer storing a no-bake cheesecake overnight.
- Garnish your Cool Whip cheesecakeThis is an entirely optional step. This is an already tasty cheesecake without any additives or toppings.However, that doesn't mean you aren't allowed to play around with toppings. For a no-bake cheesecake, the best options are usually fresh berry ones. But, you can also have a look at this list for some inspiration.Topping of your choice
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.