Lisa's Super Ez No Bake Lemon Cool Whip Cheesecake
Indulge in the zesty simplicity of *Lisa's Super Ez No Bake Lemon Cool Whip Cheesecake*, a refreshing dessert that’s as effortless as it is delicious. This no-bake cheesecake pairs a buttery graham cracker crust with a luscious lemon-infused cream cheese filling, lightened by the airy touch of Cool Whip. With just 20 minutes of prep time and no oven required, this recipe is perfect for busy days or when you crave a tangy-sweet treat without the fuss. The vibrant combination of lemon zest and freshly squeezed lemon juice delivers a burst of citrus flavor, while the creamy texture ensures every bite melts in your mouth. Serve it chilled for a crowd-pleasing dessert, finished with a garnish of whipped topping, lemon slices, or extra zest for a stunning presentation. Perfect for summer gatherings, weeknight desserts, or any time you want a no-fuss cheesecake fix!
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Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 1 teaspoon Lemon zest
- 3 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Vanilla extract
- 8 ounces Cool Whip, thawed
Directions
Step 1
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix well until the crumbs are evenly coated and resemble wet sand.
Step 2
Press the crumb mixture firmly into the bottom of a 9-inch pie dish to form an even crust. Use the back of a spoon or the bottom of a glass to press it down. Place the crust in the refrigerator to chill while preparing the filling.
Step 3
In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 4
Add the lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
Step 5
Gently fold in the Cool Whip using a spatula. Continue folding until the mixture is light, fluffy, and thoroughly combined.
Step 6
Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.
Step 7
Cover loosely with plastic wrap or foil and refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
Step 8
Slice and serve chilled. Garnish with additional whipped topping, lemon slices, or lemon zest if desired.
Nutrition Facts
| Serving size | (869.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2916.8 |
| Total Fat 173.8g | 0% |
| Saturated Fat 111.0g | 0% |
| Cholesterol 380.3mg | 0% |
| Sodium 1831.6mg | 0% |
| Total Carbohydrate 319.6g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 207.3g | |
| Protein 27.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 337.6mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 571.0mg | 0% |
Source of Calories