This looks like a No-Bake Kool-Aid Cheesecake that’s simple and packed with flavor! Based on what you’ve shared, I’ll flesh out the recipe with more details to help guide you through it.
No-Bake Kool-Aid Cheesecake
This is a super easy, no-bake cheesecake that you can whip up quickly for a fun twist on the classic! The combination of Cool Whip, cream cheese, and Kool-Aid (or Jello) makes it a light, refreshing treat with a fruity punch.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 1 package of graham crackers)
- ⅓ cup melted butter
- 2 tbsp sugar (optional, depending on how sweet you want the crust)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) Cool Whip (thawed)
- 1 package (3 oz) Kool-Aid powder (choose your favorite flavor – tropical punch, lemon, cherry, etc.) OR 1 package of Jello gelatin if you prefer a different flavor.
- 1 package (8 oz) cream cheese (softened)
- 1 cup sugar
- 1 tsp vanilla extract (optional, for plain cheesecake version)
Instructions:
Step 1: Prepare the Crust
- In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Stir until the crumbs are evenly coated with the butter, and the mixture is crumbly but holds together when pressed.
- Press this mixture into the bottom of a 9-inch pie dish or a similar-sized pan, ensuring it’s even across the bottom.
- Place the crust in the fridge for at least 15-20 minutes to firm up while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy. You can use an electric mixer for this, or just beat with a whisk if you don’t mind a little extra elbow grease.
- Add the sweetened condensed milk to the cream cheese mixture and beat again until fully incorporated.
- Stir in the Kool-Aid powder (or Jello gelatin) until it’s completely mixed in and the color is even. The Kool-Aid gives this cheesecake its fruity flavor and vibrant color.
- Gently fold in the Cool Whip until it’s well combined and the mixture is fluffy.
- For a vanilla cheesecake, omit the Kool-Aid and add 1 tsp of vanilla extract instead. You can also add in some fruit or a fruit topping (like fresh berries) to give it a twist.
Step 3: Assemble the Cheesecake
- Pour the cheesecake filling into the prepared graham cracker crust, spreading it out evenly with a spatula or the back of a spoon.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight to let it firm up.
Step 4: Serve
- Once the cheesecake has chilled and set, remove it from the fridge.
- You can garnish it with more Cool Whip, fresh fruit, or even a drizzle of chocolate sauce if you’d like!
- Slice and enjoy the refreshing, creamy dessert.
Tips and Variations:
- Flavor swaps: If you’re using Kool-Aid, pick a flavor that suits your taste. You could go tropical with pineapple or orange Kool-Aid, or make it more festive with cherry or grape.
- Jello option: If you want a firmer texture, use Jello gelatin instead of Kool-Aid. Just mix the Jello with water as per the package instructions (but leave it un-chilled so it doesn’t set).
- Extra Toppings: Feel free to add a topping such as fresh whipped cream, shredded coconut, or even a drizzle of caramel sauce for added richness.
- Crust options: You can also swap out graham cracker crumbs for digestive biscuits, Oreos, or vanilla wafers for a different flavor profile.
Storage:
- Store this no-bake cheesecake in the fridge for up to 5-7 days. The longer it sits, the better the flavors meld together, so don’t be afraid to make it in advance!
- If you want to freeze it, let it chill fully first, then wrap it in plastic and foil. It will stay fresh in the freezer for up to 2 months.
This no-bake cheesecake is perfect for busy days when you want a creamy, fruity dessert without the hassle of baking. The Kool-Aid or Jello mix gives it a fun, colorful twist, and the Cool Whip and cream cheese create a luscious, smooth texture. Enjoy!