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PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake 

You won't have to worry about over-cooking this Fruit Smoothie Cheesecake. Assemble and let the refrigerator do the rest.
prep time
15 min
time
4 hr 15 min
servings
16 servings

what you need

  • 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

  • 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.

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