Easy 3-Ingredient Cool Whip Cheesecake Recipe With Oat Crust

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!

Prep Time20

Setting Time6

Course: Dessert

Cuisine: American

Keyword: 3 ingredient no-bake cheesecake with cool whip, cheesecake made with cool whip, cheesecake recipe with cool whip, cool whip cheesecake recipe, no bake cheesecake recipe with cool whip

Servings: 8

Author: cheesecakesworld

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 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.
2 1/2 cups rolled oats, 1/2 cup caster sugar, 7 tablespoons unsalted butter
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.
24 ounces cream cheese, 1 1/3 cups vanilla-flavored sugar, 24 ounces Cool Whip
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.
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.
Topping of your choice

Notes

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.

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.