PHILADELPHIA Fruit Smoothie No-Bake Cheesecake
- Source
- Kraft recipe card
- Serves
- 16
- Prep
- 15 min
Ingredients
- 2 cups HONEY MAID Graham Cracker Crumbs
- 6 Tbsp. butter, melted
- 3 Tbsp. sugar
- 4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
- 3/4 cup sugar
- 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
- 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Steps
- LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
- BEAT Neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. Add berries; beat on low speed just until blended. Whisk in COOL WHIP. Pour over crust.
- REFRIGERATE 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.
Notes
SIZE-WISE: Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. This cheesecake makes enough for 16 servings.
VARIATION: Prepare as directed, substituting 3 cups mixed fresh berries for the package of frozen berries and increasing the sugar mixed with the Neufchatel mixture to 1 cup.
HOW TO SOFTEN CREAM CHEESE: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.