This no fail no bake cheesecake is made from dream whip and cream cheese and so easy to make. It's smooth and creamy yet light, fluffy and delicious. This recipe has a flavorful and lightly tart raspberry topping, but you could top it with any cheesecake topping.
Try our other yummy no bake desserts like Pistachio Pie and Banana Cream Pie! Yum!
Quick & Easy
This no bake cheesecake is quick and easy! It doesn't take a lot of skill the way regular cheesecake does. It does need a few hours to set up in the refrigerator, so you will need to make it ahead though!
How to Make No Bake Cheesecake
Start with the graham cracker crust. Graham crackers have fewer crackers in them than they used to, which is why it calls for 1 package plus 2 sheets of graham crackers. Crush the graham crackers. I use a food processor and stop when it still has a few larger crumbs. Pour the graham crackers into the bottom of a 9x13 pan. Melt the butter and pour it on top of the crumbs and mix with a fork. Once they're well combined, press the graham mixture into the bottom of the pan.
Next make the filling. Dream whip isn't used a lot, but trust me it will keep the filling light and fluffy and... dreamy ;). It's great because it also doesn't break down and melt as easily as whipped cream. Make one package of Dream Whip according to the directions on the box. Then add ⅓ cup of sugar and mix until it isn't grainy (about 30 seconds). In a separate bowl, combine the softened cream cheese, milk and sugar and mix until smooth. Gently fold the cream cheese mixture into the Dream Whip mixture. Gently spread the mixture on top of the graham cracker crust and place in the refrigerator.
Then make the topping. Put the raspberries and sugar in a saucepan. Measure the water, lemon juice and corn starch into a bowl and mix with a fork or small whisk. Pour the corn starch mixture over the raspberry mixture in the saucepan and stir. The mixture will be a little milky looking due to the corn starch. Heat over medium heat and bring to a boil, stirring occasionally. As soon as it starts to bubble, stir constantly. As it boils and you stir, the milky look will go away and it will be darker, more translucent and clear. After all of the pinky milky looking parts are gone, it's done! Set it to the side to cool for no more than 5 minutes. Spread on top of the cream cheese mixture and allow to set 2-4 hours.
Serve and enjoy!
Tips & Tricks
This same recipe can be made with any berry! My absolute favorite flavor is raspberry huckleberry. If you have access to huckleberries, try this amazing treat with them! Blueberry, triple berry and strawberry are all great too!
Unfortunately, this no bake cheesecake doesn't store well. Store in the refrigerator for up to 3 days. It doesn't "go bad" per se, but it will start to separate a bit.
Dream Whip No Bake Cheesecake
Ingredients
For the graham cracker crust:
- 1 sleeve of graham crackers plus 2 more sheets
- ⅓ cup melted butter I use salted
For the Filling:
Bowl 1:
- 1 package of Dream Whip make according to directions- you'll need ½ cup cold milk and ½ teaspoon vanilla.
- ⅓ cup granulated sugar
Bowl 2:
- 8 oz. cream cheese
- 2 Tablespoons milk
- ½ cup granulated sugar
Topping:
- 2 ½ cups raspberries fresh or frozen
- ¼ cup granulated sugar
- ½ cup cold water
- 3 ½ Tablespoons corn starch
- 2 teaspoons lemon juice
Instructions
Graham Cracker Crust:
- Crush the graham crackers. I use a food processor and stop when it still has a few larger crumbs.
- Pour the graham crackers into the bottom of a 9x13 pan.
- Melt the butter and pour it on top of the crumbs and mix with a fork.
- Once they're well combined, press the graham mixture into the bottom of the pan.
Cream Cheese Filling:
- Make one package of Dream Whip according to the directions on the box. (Combine one package with ½ cup cold milk and ½ teaspoon vanilla and mix with a whisk attachment on high for 3-4 minutes, until stiff peaks form)
- Then add ⅓ cup of sugar and mix until it isn't grainy (about 30 seconds).
- In a separate bowl, combine the softened cream cheese, milk and sugar and mix until smooth.
- Gently fold the cream cheese mixture into the Dream Whip mixture.
- Gently spread the mixture on top of the graham cracker crust and place in the refrigerator.
Topping:
- Put the raspberries and sugar in a saucepan.
- Measure the water, lemon juice and corn starch into a bowl and mix with a fork or small whisk.
- Pour the corn starch mixture over the raspberry mixture in the saucepan and stir. The mixture will be a little milky looking due to the corn starch.
- Heat over medium heat and bring to a boil, stirring occasionally. As soon as it starts to bubble, stir constantly. As it boils and you stir, the milky look will go away and it will be darker, more translucent and clear. After all of the pinky milky looking parts are gone, it's done!
- Set it to the side to cool for no more than 5 minutes. Spread on top of the cream cheese mixture and allow to set 2-4 hours.
- Serve and Enjoy!!
Loren
This is truly easy and delicious! Takes minimal time. We like this with also adding some fresh berries on top also. If you want to impress people with something “homemade” but need it to be quick, this should be your go-to to take to a friend’s or a potluck! Thanks for the recipe Andrea and Nicole!
JC
Super easy and very tasty. Will make again! Might try it with strawberry or peach next time. Yum!
Katie Hoyt
Easy and yummy are my two favorite things, and this recipe is just that. This is one of my all time favorite desserts! I like the versatility of being able to use any berry. I can't wait to experiment with it.
Nicole
Okay I love a good cheesecake, but this no bake cheesecake is so bomb! The dream whip made it easy to make. And it really is so dreamy and smooth and creamy yet light and fluffy.
Ursula
Great recipe! My mother used to make this cheesecake recipe for over 45 years for my birthday every year. She made a shortbread bottom instead of the graham crackers and put strawberries on top. We always looked forward to the summer time and having this cake. Thank you for sharing this recipe as my mother is no longer with us.
Nicole
Thank you so much for sharing about this recipe. I'm glad it helped you feel connected to your mother. This is one of the reasons I love food and sharing it with others. You have my sincere condolences for your loss.
You can switch out the raspberries for strawberries using the same amount, and while I don't have a shortbread crust recipe on my blog yet, I recommend this one and it has directions for a 9x13 pan: https://bakerbettie.com/shortbread-crust-sable-breton/