PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

(243)

rate it now!

you may also enjoy

PHILADELPHIA Mini Cheesecakes

PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake

PHILADELPHIA Classic Cheesecake

video by: kraft

Probably the best homemade cheesecake I've ever made or eaten. Everyone I've made it for loves it, too.

posted by

mjwynia

on 7/14/2012

time

prep:

15 min

total:

4 hr 15 min

servings

total:

16 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cups HONEY MAID Graham Cracker Crumbs

Tbsp. butter, melted

Tbsp. sugar

pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened

3/4

cup sugar

pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained

tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

Make It

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.

Kraft Kitchens Tips

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.

Rate recipes, or edit your previous ratings and more. Sign In

droush84

posted:7/9/2007

This is a great recipe for gatherings. It is light and full of flavor. It is also great to mix up the fruit that you put into it.

Dvine1

posted:7/9/2007

I made this recipe to take to a funeral dinner. It was so nice to be able to leave the cake in its foil. That way no one had to worry about my dish. It was so easy and fun to make. It will become my take to "Bring a dish" gatherings.... It is "MY" recipe now... Thank you. Rosemarie.

nan517

posted:7/8/2007

My family thought it was just o.k. so I'm off to try other recipes.

meg1235

posted:7/8/2007

My family loved it! I didn't make the crust I bought 2 graham cracker pie shells and divided the cream cheese mixture between them. It was so easy and tasted great.

a cook

posted:7/5/2007

I've made this twice now and it was a big hit both times. Also, it is super easy to make! I'm going to substitute Splenda for sugar next time and see how it turns out.

Sunmaid62

posted:7/2/2007

I made this recipe for a family event and it was a huge success. I gave out the recipe to three different people! Will definately add this to my summer favorites!

GGinNJ

posted:7/1/2007

I read some reviews before I attempted this recipe and used almost all of the 8 oz of Cool Whip and added some sugar to the cream cheese as several people suggestd . It turned out great and everyone came back for a second helping. It didn't take just like flavored cream cheese as some reviewers have said. The one thing that I will do differently is make more crust and make crumbs from whole graham crackers. I bought a box of graham cracker crumbs, doubled the amount of butter, and the crust was still too crumbly. But as far as the filling goes, I have no complaints! I will be making this again soon!

a cook

posted:7/1/2007

Since I don't have a need for such a big cake, I cut the recipe in half and used a ready -made round Graham cracker crust instead of Graham Cracker Crumbs. This way I avoided step 1 of preparing the crust, and also got a nice small pie instead of a big rectangular cake. I also added a handful of fresh blueberries to the final Cool Whip topping. The end result was a very fruity pie, delicious and perfect to end a summer meal.

a cook

posted:6/28/2007

I used fat-free cream cheese and fat-free or sugar-free cool whip. I only used 3 blocks of cream cheese and it was still great! I have taken it to a few parties and everyone loves it!

jackie.dougherty

posted:6/27/2007

I make this cheesecake in a spring form pan instead of the suggested pan and it was awesome. It was a tall cheesecake and quite delicious. Really easy to make.