In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy (about 1 minute).
Add the granulated sugar and mix until well combined. You can also use powdered sugar if preferred, which blends more smoothly.
Gently fold in the whipped topping (Cool Whip) until fully incorporated. This adds a light, airy texture to the cheesecake filling.
2. Fill the Crust:
Spoon the cheesecake filling into the pre-made graham cracker crust (or another type of crust like chocolate, cookie, or shortbread). Spread it evenly using a spatula.
3. Chill:
Refrigerate the cheesecake for at least 2-3 hours, or until the filling is firm and set. You can also leave it overnight for a more solid set.
4. Serve and Enjoy:
Once chilled, add any desired toppings such as fresh fruit, a drizzle of fruit preserves, or a sprinkle of chocolate chips.
Slice and serve this creamy, delicious cheesecake!
