You can store no bake cheesecake covered in the fridge for up to 5 days. Putting the cheesecake inside a cake keeper works great or you can cover the top with aluminum foil.
Yes, you can. Although I love the taste that the homemade whipped creams gives to the recipe and it really helps to thicken the cheesecake, you can use two 8 oz containers of cool whip.
Yes! Any store bought graham cracker crust will work!
Let’s tease this question apart. I do not recommend freezing the cheesecake in order to speed up the chilling process that happens in the fridge. Freezing the cheesecake will change the texture.
However, you can freeze the entire cheesecake to use at a later point in time. Make sure the cheesecake is wrapped well in plastic wrap and placed in a ziploc bag or wrap the plastic wrap with aluminum foil. To thaw the cheesecake, remove it from the freezer and remove all the wrapping. Place the cheesecake inside a cake keeper and keep it in the fridge overnight to thaw.
In order to cut perfectly crisp slices, be sure to clean your knife after every single cut. It can be annoying, but you will have the most perfect slices!