PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

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video by: kraft

Our cool, creamy, crowd-size cheesecake features juicy berries and tangy PHILADELPHIA Neufchatel Cheese.

time

prep:

15 min

total:

4 hr 15 min

servings

total:

16 servings

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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.

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mathergirl

posted:5/28/2007

I made this for a pre-Memorial Day picnic..hehe. Everyone loved it!! It is a little messy to make (or maybe it is just me). It did take a very long time to set. I left it overnight in the fridge and it still was not as solid as I would have liked the next day. It was apparently very good because I was feeding a bunch of Military Men that devoured it!!

taz6370

posted:5/28/2007

I made this Memorial Day and it was a very easy to make. To save time, I substituted two ready made graham cracker pie crusts. The pies took longer than expected to harden but the overall flavor was great!

thenewlindens

posted:5/28/2007

Definitly takes lots of time to harden!! It had a good flavor! I didn't put in all of the cool whip. Saved more for the top! And th last 30 minutes, I put it in the freezer!! Good stuff!

tinytoque

posted:5/28/2007

I made this for our Memorial Day family dinner. I was a little disappointed because it didn't set up very well, it was more like pudding than cheesecake. Everybody said that they liked the taste of it though.

kokinosl

posted:5/28/2007

Would make it again. But would like to try different kinds of fruit.

djshoup

posted:5/28/2007

I didn't think it was sweet enough, it almost had a sour taste to it. Also it was more pudding like than cheesecake like. It was difficult to get out of the pan. I don't think I would make it again.

a cook

posted:5/28/2007

i just finished making this for the holiday so it will have overnite to stiffen up. omg this is great i did add a bit extra sugar i tested my fruit before adding it and it was very tart. i used blackberrys and raspberrys very very good the kids love it we tested the bowl.

Anjulum

posted:5/28/2007

I made this recipe for my hospiltality group at my church. It was the rave of the day. Everyone was asking me for the recipe. You must follow the recipe as it is written. The only thing I changed was I used chocolate graham crackers crumbs instead of the regular ones. This recipe is a KEEPER! Bravo!!

domcia77

posted:5/28/2007

Tasted great but even after being in the fridge for 6 hours it did not firm at all. We had to eat it like a pudding. Would not make again as a cheesecake maybe as a pudding-like desert.

wicked42

posted:5/27/2007

Too much cheese! The cheese is all I could taste.