Do you ever meander aimlessly through the grocery store and just toss stuff into your cart with the thought that you’ll find something creative to do with it? This pretty much happens to me all the time. Sometimes it’s a good sale that lures me in and other times it’s a new product or funky named spice that I just have to try.
Last week on one of my multiple shopping trips I encountered a sale on Cool Whip. Although I typically use Reddi-wip – (yes, I’m guilty of squirting it in my mouth directly from the can) or make my own whipped topping, sometimes I get a random hankering for Cool Whip. I used to be obsessed with spreading a layer of it between two chocolate graham crackers and freezing them to create homemade faux ice cream sandwiches. Trust me, it’s tasty.
I was fresh out of chocolate graham crackers, but in need of a quick dessert to accompany a little impromptu cookout we had – so I thought I’d put the Cool Whip to good use and make a simple, fluffy, no-bake cheesecake. After a quick survey of my overflowing fridge, I decided to add some fresh raspberries and lemon zest that gave this no-bake cheesecake a the perfect amount of brightness. Plus, it added a slightly pink hue to the mixture that was just lovely for presentation.
In about 15 minutes, you can whip up this light, fluffy no bake cheesecake dessert that’s perfect for a weeknight meal, but elegant to serve at a weekend get together.
If you don’t want to make these as individual servings, check out the recipe notes on how to adapt this no bake cheesecake recipe into a whole pie.
No Bake Raspberry-Lemon Cheesecake
Yield: 6 servings
Ingredients:
For the crust
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, meltedFor the Filling
2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a forkDirections:
1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint.Notes:
- If you make this into one pie, simply use pour the cream cheese mixture into a 9-inch graham cracker crust and chill for 3 hours before serving.
- This recipe tastes really delicious with blueberries and strawberries as well. Play around with different fruit combinations to create a wide range of flavors.
- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.Prop Note:
The small glass bowls were purchased from Pier 1. Spoons are from Ikea.
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{ 65 comments… read them below or add one }
These look so good! and so easy! I need one right now.
I love cheesecake and this looks so good!
I am IN LOVE with everything you cook, I really like your site. Good luck and please keep it coming!
Amazing that something so quick can be this good! Just beautiful!
I sometimes do that in the grocery store. The cheesecake looks good and I love the presentation!
Ummmmm feel like eating this now,..:)
These are the perfect summer dessert….no oven needed! YEAH!
That looks so delicious!
If THIS is what happens when you meander aimlessly in a store, don’t EVER make a list!
These are dangerous on so many levels. The ease of prep and no baking required is at the top of the list. Oh my…
Oooh. These look so pretty. And I love walking through the grocery store, it’s so much fun and people think I’m werid for loving to go to the grocery store
No bake cheesecake?!? Sign me up!!! Those look so delicious and beautifully presented
Not sure mine would look so beautiful but I am going to try.
Beautiful! That is all…that is everything
This sounds super scrumptious. I love no-bakes, perfect for summer!
Just as easy as it is pretty! Thanks,
These look divine! I also love the little glass bowls you used!
I love Cool Whip. Its really a problem I have.
Beautiful post!
super clever and so pretty!
Very smart to make a “raw” cheesecake. I’m impressed to see how you came up with this recipe.
Somehow my shopping adventures rarely include items without a purpose on my grocery list. How much would that be to create something out of a random assortment of things that appealed to you that day?
These look so tasty! What I really have to try is freezing Cool Whip between to chocolate graham crackers. I love frozen Cool Whip, but never thought to make faux ice cream sandwiches out of it!
Reddi Whip straight from the can is one of life’s true pleasures
I’m just not a Cool Whip connoisseur at all but these look very tempting. To give it another chance!
As always. Delicious, and another one to try.
This looks so Yummy!
I love how gorgeous these are in those jars! And so simple, too. Perfect for summer.
You have my dream life! If I could just figure out what to do with all the sweets I make… I’d never leave the kitchen.
Just about every dessert you’ve made is in my recipe book!
Ain’t no shame in squirting Reddi-Whip into your mouth!
I’m lovin’ no bake cheesecakes this summer!
What a great idea! These are totally cute. I love that you don’t have to bake them…and i’m a huge fan of lemon zest in my cheesecake
Yummy. I love cool whip mixed with cream cheese, like chocolate delight, its old school but still one of my fave desserts. I make it frequently for friends after they have a baby.
I used to be a Cool Whip girl, but when I moved in with the BOY he converted me to Reddi Whip…we eat it straight out of the can and even found a chocolate flavor once. I still bake (the no bake treats) with cool whip though. I love it…especially in my TRIFLE!
Thanks for the great summer recipe!
Could completely eat mu iPad right now but I’m thinking the taste won’t be quite right.
I’m just curious, how many adorable plates, bowls, cups, serving platters etc do you have and where do you keep them all? I love seeing what your serving food in nearly as much as what you’re serving.
Call me whacky, I’ll admit it.
Looks nice and refreshing in this summer days
i love the notes at the bottom. the recipes are great but the notes are super fabutastic!!
These look delicious and the perfect end to a nice summer BBQ. I may have to try it with real whipped cream to see how it turned out.
Cheesecake is a favorite of mine. This looks divine!
OMG! I wish I could just eat all your recipes every day all day.. I love baking, so I cant wait to try these out! Thanks so much for all the amazing recipes!
Oh and one question… Would it be possible to make these with the same amount of naturally whipped cream, not just cool whip? It looks great!
I will try and see if it works, but I don’t know if the consistency would be right!
Hi-
I have not tried this recipe with whipping cream, so I cannot attest to the outcome. If you give it a try, let me know how it goes. Thanks for stopping by!
-Jamie
just tried the recipe. had to find all the incredients in german first and convert to gramm and milliliters. since i think we don’t have cool whip in germany, i just used fresh whipped cream. and for the cookie crumbs i used whole-grain cookies and crashed them.
i don’t know whether it is still the same recipe, but it was really really delicious.
thank you for the recipe
i am gonna post about it on my blog (in german) this week, if you want to see the pictures lol
LOVE!!!
Blogged this: http://blog.joyhey.com/2011/10/08/inspiration-sweet-life/ Hope you like it. Thanks for the inspiration. Hugs, Krista
Cool-whip. We don’t have it in Australia. Substitute?
Rachel-
You can use whipped heavy cream as a substitute. Thanks for stopping by.
-Jamie
Can you post the nutritional facts please?
Gimme, now! I want!
Hi, 1 cup is how many ml ? Thanks
Hi Jamie,
I changed the frozen whipped topping with fresh whip cream. the taste a bit funny, may i know you used how many grams sugar? I use converter 2/3 cup = 160 grams sugar, i tastes very sweet.
Thanks
Love the no-bake idea and can’t wait to try ASAP. Have you made this ahead? Not sure how well it would hold (2-3 days ahead in the fridge). I have a garden party this coming weekend for 30 people & would love to use your fab recipe. Thanks!
DBmom-
I don’t think I’d make it much before the night before – I don’t think it will hold up well and maintain it’s lovely flavor and consistency for 2-3 days. Have a fantastic party. Thanks for stopping by.
-Jamie
I have blogged about this. I made it and it was a great success! My family and friends loved it.Thank you!
Hi Jamie!
I have tried this and it is heaven! I am a no fuss cook wannabe baker. And this is so perfect!!!! It was a big hit with family and friends. I hope you don’t mind me sharing it on my blog, of course crediting you and have added a link back to your site.
Thanks again!!!!
These are so simple and delicious. I’ve also made it with strawberries and it is delicious too. I love your recipes!
Hi Jamie! Stole this from a fellow pinner. I will be doing it as a single pie. I saw your note and I like my cheesecakes kind of tall. Do you think I should double the filling?
We are breaking in my friend’s newly built deck this week with a girls night and I thought this would be perfect!
Thanks
This is fantastic. I made it as a single pie last night & it got rave reviews from my boyfriend. He wants me to make this again next weekend and share it with his Mom.
Sharon-
I am so happy to hear that you enjoyed the cheesecake! Thanks so much for reporting back on your experience with it. Have a great day.
-Jamie
I honestly don’t even like raspberries, at all, but we had a bunch at home so I made these for the rest of my family and they were gone in less than 24 hours! I even ate one myself, the lemon did a great job at countering the raspberry flavor so it was still tasty
I am now a HUGE fan of your no bake cheesecakes! I made this for my Dad for Father’s day this year. Such a great blend of sweet and tart and perfectly fluffy.
I just finished making these for my sister’s birthday tonight and…WOW! They are the prettiest and yummiest (I was sampling while making them
dessert I’ve ever made! Thanks for a great recipe!
Laura-
Thanks so much for reporting back, we are happy to hear that you enjoyed the recipe. Have a great day!
-Jamie
Hey Jamie!
I reproduced your recipe with a few minor tweaks for this month’s Crazy Cooking Challenge (and my birthday!)
http://asouthernfairytale.com/2012/08/07/no-bake-raspberry-lemonade-cheesecake/
Thank you for being so inspiring!
Happy Tuesday!
Rachel
I JUST made this cheesecake and let me tell you it is FANFREAKINTASTIC! I did not change a thing, made this just as you said and it came out so good:-)
Lori-
I am so glad you enjoyed the cheesecake! Thanks so much for coming back and telling us your thoughts on the recipe. Have a great week!
-Jamie
I love the mini glass cups! Where could I get them?
Sunny-
I purchased the glasses from Pier 1 – they are part of their “Tasting Collection.” I hope this helps.
-Jamie