{No bake} raspberry lemonade cheesecake cool whip recipe

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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!

Did you make this recipe?

{No bake} raspberry lemonade cheesecake

Ingredients:

  • 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

Directions:

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 9×9 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.

All images and text ©

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. :)

MY OTHER RECIPES

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:

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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.

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65 comments on “{No bake} raspberry lemonade cheesecake cool whip recipe”

  1. Angie@Echoes of Laughter Reply

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

  4. this recipe looks SO good! Thanks for sharing :)

  5. 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?

    • 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. looks tasty amazing!

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

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

  11. This is making me drool..

  12. 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. Where is the cream cheese? It says “Cheesecake”

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

  15. This looks heavenly!! Thanks for sharing! Janet

  16. 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—
    http://www.ladybehindthecurtain.com/?p=30289

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

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

  19. These look and sound delicious Jamielyn!!

  20. 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.

  21. Haley Burgason Reply

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

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

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

  26. 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!

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

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

  29. 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!! ;-)

  30. 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

    Hugs
    Cami @ TitiCrafty by Camila

  31. 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!! :)

  32. That looks so good for the summer.

  33. 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.

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

  35. 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?

  36. Love everything you do! So keep doing it!!

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

  38. 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 

  39. 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.
    Xoxo

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

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

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

  43. 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.

  44. These look amazing! I am making it this week!

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

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

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