Title: Philadelphia "Fruit Smoothie" No-Bake Cheesecake
Yield: 16 servings
Cooking time: 4 hours
Preparation time: 15 minutes
Category: Dessert
Cuisine: American
Rating: 4/5 stars
Source: www.kraftrecipes.com
Original Page from www.kraftrecipes.comIngredients
- 2 cups HONEY MAID Graham Cracker Crumbs
- 6 tablespoons Butter, melted
- 3 tablespoons Sugar
- 32 ounces PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
- 3/4 cup Sugar
- 12 ounces frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
- 8 ounces COOL WHIP LITE Whipped Topping, thawed
Instructions
LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
BEAT cream cheese and 3/4 cup sugar in large bowl with electric mixer until well blended. Add drained berries; beat on low speed just until blended. Gently stir in whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. Store leftovers in refrigerator.
Notes
Variation
Prepare as directed, substituting 3 cups mixed fresh berries for the package of frozen berries and increasing the sugar mixed with the Neufchatel cheese mixture to 1 cup.
How to Soften Neufchatel Cheese
Place completely unwrapped package of Neufchatel cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of Neufchatel cheese.