{No bake} raspberry lemonade cheesecake cool whip recipe


No bake raspberry lemonade cheesecake cool whip recipe -simple, delicious and the perfect summer treat! 

lemonade cake

For Memorial Day I made these raspberry lemonade cheesecakes in a jar; featuring COOL WHIP whipped topping. They turned out delicious! The best part was they were super easy to make. You’ll only need a few ingredients to whip these up. My kids loved helping make these and devoured them right up. These are the perfect summer treat. YUM!

{No bake} raspberry lemonade cheesecake


  • 2 cups graham cracker crumbs 1 individual pkg
  • 7 TB butter
  • 1/4 cup sugar
  • 14 oz COOL WHIP whipped topping thawed
  • 1/2 stick softened cream cheese, optional
  • 12 oz can frozen raspberry lemonade thawed
  • 1/2 cup (4 oz) sweetened condensed milk


1. Combine graham cracker crumbs, butter and sugar in a medium sized bowl. Mix until well combined. Press crumbs in the bottom of 8 jars or a 9x9 pan.
2. In a large bowl combine COOL WHIP, frozen raspberry lemonade, cream cheese and sweetened condensed milk. Stir until smooth. Spoon onto graham cracker crust.
3. Freeze for 3-5 hours. Let thaw 10 minutes before serving.

I thought these were the perfect texture. Nice and creamy! You can also use a pre-made pie crust to make this dessert even easier. You can mix up the flavors and colors for different occasions. Also, I found the jars at Target. :)


cool whip recipe

All the ingredients lined up next to my little helpers. ;)

cool whip recipes

I just love food in a jar. It looks so pretty. Especially mini jars. :)

no bake cheesecake

If you try out the recipe, let me know how you like them. They’re definitely a new family fave. Enjoy!

This post was brought to you by Cool Whip.

For more delicious NO BAKE recipes, try these:

more by Jamielyn »

Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

Stay up to Date

Subscribe to get new post updates via email.

Join in! Leave a comment!


  1. Angie@Echoes of Laughter posted on May 30, 2012 at 8:11 pm (#

    Jamielyn, this is such a gorgeous post and those little cheesecakes are definitely drool worthy! Amazing job! Have a lovely rest of the week! Angie xo

  2. RecipeNewZ posted on May 30, 2012 at 10:53 pm (#

    I found this post though Pinterest. The photo was so beautiful that I
    just had to come here to read the recipe! Love it! And love your site

    I would like to invite you to share this post (and other posts :-) )
    on a new photo based recipe sharing site that launched this month. The
    idea is simple: all recipe photographs are published within minutes of
    submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious
    posts with our viewers. It would be a pleasure to have you on board

    p.s. I {heart} your site title :-)

  3. jen posted on May 30, 2012 at 8:39 pm (#

    oh that looks good. I miss being able to have dairy!

  4. caitlin leary posted on May 30, 2012 at 10:04 pm (#

    this recipe looks SO good! Thanks for sharing :)

  5. Kimmy posted on May 31, 2012 at 5:51 am (#

    You had right up until I had to freeze it…. I was hoping to make this while camping. How much impact does the freezing have on this treat?

    • Pam posted on May 29, 2013 at 3:22 pm (#

      Hi. I’m Pam. This recipe looks so good. I haven’t tried it as yet but, certainly plan to. However, having to freeze it first may not be necessary. Refrigerating it probably helps it to set. If camping, you could probably put it in a cooler with ice to help it set and keep cold. I hope this helpes.

  6. judiee posted on May 31, 2012 at 3:57 pm (#

    looks tasty amazing!

  7. Jelly posted on May 31, 2012 at 2:58 pm (#

    Sounds amazing! What a fun idea. Just a quick question. Where did you find those cute little jars? I just love the size! And I can’t wait to try this recipe. :)

  8. Brittany @ My Decoupaged Life posted on May 31, 2012 at 3:53 pm (#

    Jamielyn these look AMAZING! You are seriously making me drool on my screen. And I love that they are not true “cheese” cakes. That makes them even more delicious!

  9. heather posted on June 1, 2012 at 11:42 am (#

    These look really yummy. Can’t wait to try them. Thanks for posting.

  10. Kassi @ Truly Lovely posted on June 1, 2012 at 1:19 pm (#

    They do look pretty!!! Almost too pretty to eat… almost. ;)

  11. Kim (TheMoney-Pit) posted on June 1, 2012 at 9:04 pm (#

    This is making me drool..

  12. Vanessa Barker posted on June 1, 2012 at 10:17 pm (#

    Jamilyn, this looks INCREDIBLE! and the colors and everything go perfect with my daughter’s b-day party…I might have to make this for it!
    Thanks so much for the incredible post (and your pictures are amazing BTW)
    I’d love if you’d come link up at my Tutorial Tuesday Linky Party http://www.ourthriftyideas.com/2012/05/tutorial-tuesday-8.html

  13. LuAnn posted on June 2, 2012 at 10:45 am (#

    Where is the cream cheese? It says “Cheesecake”

    • Jamielyn posted on June 2, 2012 at 2:25 pm (#

      I left it out this time… but just add in 1/2 stick softened cream cheese with the cool whip mixture. thanks for stopping by!

  14. lily posted on June 3, 2012 at 9:22 am (#

    So cute! <3 Perfect for a hot summer day.

  15. Janet Vowles posted on June 5, 2012 at 10:17 pm (#

    This looks heavenly!! Thanks for sharing! Janet

  16. Sheryl @ Lady Behind The Curtain posted on June 6, 2012 at 12:19 am (#

    This looks like a light refreshing dessert! Please come over to Cast Party Wednesday and share it with us. Thanks I hope to see you there! —Sheryl @ Lady Behind The Curtain—

  17. Maria posted on June 7, 2012 at 4:32 pm (#

    Mmmm these look delicious!!!! And love that it’s no bake! Perfect for summer time!

  18. Kathy posted on June 9, 2012 at 1:10 pm (#

    I have same question on the concensed milk. 4 oz or 14 oz??

  19. TidyMom posted on June 11, 2012 at 7:25 pm (#

    These look and sound delicious Jamielyn!!

    • Jamielyn posted on June 16, 2012 at 10:32 pm (#

      Thanks Cheryl! They are very dangerous! ;) Hope you have a nice weekend!

  20. Andrea posted on June 17, 2012 at 8:01 pm (#

    Made your delicious recipe today for Father’s Day. It was so good. It was creamy, tangy, & refreshing. I will definitely be making this one again and again. I did use the 12 ounce can of sweetened condensed milk. In addition I included the cream cheese and I put in the juice of half a basket of raspberries. I put them through a sieve so I wouldn’t get seeds. Thank you so much for sharing this recipe.

    • Andrea posted on June 17, 2012 at 8:03 pm (#

      14 ounces of sweetened condensed! Don’t know why I wrote 12!

  21. Haley Burgason posted on June 17, 2012 at 5:42 pm (#

    I used 2 martini glasses, then filled a 6 hole cupcake pan (with wrappers) and put the small amount of extra raspberry in the fridge until it was back to koolwhip form, put it on graham crackers and froze!

  22. Maysem posted on June 30, 2012 at 8:45 pm (#

    This looks amazing and sounds amazing! I definitely will be giving this a try!

  23. Stephanie @ Henry Happened posted on July 20, 2012 at 3:24 am (#

    I cannot tell you how mouthwatering this is and how much I want to eat it right away!

    • Jamielyn posted on July 20, 2012 at 11:00 pm (#

      It is SO good! You must try it! ;)

  24. ABrown posted on July 27, 2012 at 4:37 pm (#

    I have the same question as others but it doesn’t look like it has been answered! Did you really use only 4 oz of a 14 oz can of sweetened condensed milk or did you use a whole can! Can’t wait to make these – they look yummy!

  25. Beth posted on August 14, 2012 at 7:12 pm (#

    I am having trouble pulling up the recipe…any suggestions??

    • Jamielyn posted on August 18, 2012 at 1:14 am (#

      Hey Beth! It should be up there now. Let me know if not and I can attach it to e-mail for you. Have a great weekend!

  26. Debbie posted on August 16, 2012 at 2:27 pm (#

    Hi, So want to make these but can’t seem to locate your actual recipie! I did subscribe and like you on FB. What am I doing wrong? Help!

    • Jamielyn posted on August 18, 2012 at 1:05 am (#

      Hi Debbie! Sorry about that, for some reason the recipe disappeared. It should be there now. If you’re still having issues I can e-mail the recipe. It’s super yummy! Have a great weekend!

  27. Verena posted on August 28, 2012 at 4:26 am (#

    Sooo yummy! :)

  28. Gina posted on October 5, 2012 at 6:12 pm (#

    Do you have any idea what the alternative to cool whip would be in Australia? I’ve never heard of it!

  29. Cake posted on October 7, 2012 at 2:07 pm (#

    So cute!
    Love love love.
    YOU can even decorate the jars

  30. Y posted on March 31, 2013 at 7:01 am (#

    Looks like from all the comments that there is a typo on your recipe but thanks to other comments it seems 14oz of the condensed milk is what this calls for. Please update… Hope this turns out at good as it looks. Thanks!! ;-)

    • Jamielyn posted on September 17, 2013 at 5:14 pm (#

      It is 4 oz or 1/2 cup! Sorry for the delayed response! :)

  31. Camila posted on May 19, 2013 at 6:01 am (#

    Oh my this must be delicious, I love cheese cakes and I LOOOOVE that juice! Every time I go to USA I spend the whole summer drinking that because we don’t have it here! I’m going to try it this summer!
    It would be so cool if you could join my Link Party on Sundays and the Pin Hop on Thursdays.

    Hope you are having a lovely day

    Cami @ TitiCrafty by Camila

  32. Brenda @ChattingOverChocolate.blogspot.com posted on July 3, 2013 at 2:44 pm (#

    Your raspberry lemonade cheesecake looks as cute as it does delicious, Jamielyn!! Stopping by to let you know I featured your fabulous recipe on my blog today: http://www.chattingoverchocolate.com/2013/07/pinterest-lemonade-stand-sips-and-sweets.html … Thanks for sharing! Enjoy a spectacular Independence Day!! :)

    • Jamielyn posted on July 3, 2013 at 8:17 pm (#

      Thanks for the feature Brenda! Such a cute post with so many delicious recipes! xo

  33. Shawonda posted on July 31, 2013 at 5:28 am (#

    That looks so good for the summer.

  34. Micki posted on September 12, 2013 at 3:46 pm (#

    Hi, I just discovered this beautiful dessert and join with a group of oh so many other “commenters” wondering if you really meant 4 oz. of sweetened condensed milk (itcomes in a 14 oz. can). One would think it’s a mistake in printing but the numer four is placed where the first number would be typed. If there was a space and then a 4 it might look like the one just didn’t get published. I know you probably meant it to be a 14 but it’s never been corrected or have you ever responded to many people who questioned you. Please help us out…..thanks so much.

    • Jamielyn posted on September 17, 2013 at 5:13 pm (#

      Hi Micki! It is 4 oz or 1/2 cup of sweetened condensed milk! Sorry for the delayed response! Hope it turns out great for you! :)

      • noelle posted on February 13, 2014 at 6:45 pm (#

        We don’t have that kind of lemonaid….any other suggestions? ??

      • Jamielyn posted on February 13, 2014 at 9:35 pm (#

        Frozen pink lemonade or just regular frozen lemonade would work just as great! :)

  35. Akliopi posted on March 1, 2014 at 7:56 pm (#

    What a clever idea using the little I jars love it! BRAVO

    • Jamielyn posted on March 3, 2014 at 12:51 pm (#

      Thanks for your comment and for stopping by! :)

  36. Stephanie posted on August 15, 2014 at 6:54 am (#

    It’s Friday and I need them for Sunday…will they stay well in the fridge if I make them today? Also, do they need to be covered?

    • Jamielyn posted on September 11, 2014 at 12:14 am (#

      Hi Stephanie! I’m so sorry I didn’t reply to your comment in time, I hope these turned out well for you! :)

  37. Karen Templeton posted on November 7, 2014 at 3:39 am (#

    Love everything you do! So keep doing it!!

    • Jamielyn posted on November 14, 2014 at 12:02 am (#

      Thanks for your comment Karen, you are so sweet! :)

  38. April Smith posted on March 19, 2015 at 4:49 pm (#

    Looks good. Wondering if I can use the pre-made gramcracker pie shells you find at the grocery store instead of doing individual ones?

    • Jamielyn posted on May 3, 2015 at 12:59 am (#

      Hi April, you can definitely use pre-made crust if you want, I just prefer the more homemade version better. :)

  39. KathyMcMillan posted on March 29, 2015 at 12:57 am (#

    your raspberry no bake cheese cake has been a favorite in my family for the last 30 years. It started with pink lemonade. We’ve done it with the raspberry too. The only difference is we don’t put it in the freezer just refrigorate till it’s cold and yummy 

  40. emma ross posted on May 4, 2015 at 11:31 pm (#

    good morning, afternoon or evening. a tender greeting, I wondered if I could use regular lemonade with lime or other beverage of easy to do.
     I consider using lime lemonade but since you’re the expert here wondering if you could use undersides of raspberry lemonade because in Colombia is not achieved.
    respond quickly is for mothers day and I need urgent response.
    I appreciate it.

    • Jamielyn posted on May 11, 2015 at 3:47 pm (#

      Hi Emma! That should work just fine. :)

  41. emma ross posted on May 4, 2015 at 11:38 pm (#

    hello jami another suggestion, I use lemonade lime bone which is green ???

  42. kraanuitloop posted on May 5, 2015 at 5:09 am (#

    Thanks for sharing so significative article with us. I agree with your idea competely.I am looking forward to another great article from you.

  43. emma posted on May 5, 2015 at 4:41 pm (#

    I can use bone lemonade lime green or soda or other liquid. please respond urgently

  44. Norma Spande posted on June 19, 2015 at 4:39 pm (#

    Wow! I am so excited to find your site.
    What wonderful recipes! Thank you for sharing your talents with the printable labels ect. and food.
    I am so dellghted to get some fresh ideas.
    I am 83 years old and have cooked for a long time, but it is such fun to find new, fresh ideas.
    thank you for your generosity in sharing your ideas and talents.

  45. aubrey Sharp posted on July 13, 2015 at 2:24 am (#

    These look amazing! I am making it this week!

  46. Sheila posted on August 12, 2015 at 3:44 pm (#

    I know you mentioned 1/2 stick cream cheese.  Is that 4 oz?

  47. Mantras posted on May 7, 2016 at 1:42 am (#

    Oh yum, this sounds delicious! And love your photos, by the way 🙂