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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Ducsmom

posted:1/16/2008

I was really disappointed with this recipe. It looked so good I couldn't wait to make it. However, it turned out very sour. I tried to add sweetened berries to the top of the cake but it didn't help. I would make it again but with changes.

Carla1056

posted:1/16/2008

I USED SPLENDA AND LITE MARGARINE. NEXT TIME I WILL NOT USE THE FOIL.WILL CUT THE BARS IN THE PAN.

a cook

posted:1/5/2008

I make this recipe often, but I cut it in half and put it into a prepared graham cracker crust in a pie shell. I absolutely love this!!!!

penneyg

posted:1/1/2008

This is a wonderful desert for the summer. Very easy to make and I have given out the recipe to others who have made it and enjoyed it very much.

awebb12

posted:12/14/2007

I made this dessert with all light ingredients to help cut calories. It still turned out great! Everyone woofed it down and asked for the recipe - just loved it!

ckand8

posted:12/9/2007

I make it in a smaller size a regular treat

susannaholdren

posted:12/3/2007

I love this recipe! I've made it twice so far, and I plan to make it again this week. I only use either 2 or 3 packs of the creamcheese. You wouldn't want to use any more than that. Also, instead of saving some of the cool whip for a topping, I just mix all the cool whip in with the creamcheese mix. It also helps to add just a tiny bit more sugar, but it's not necessary. I just served this last week at a "Mommies Get Together" I had at my house, and it was well received!

christbeliever2002

posted:11/18/2007

I took it to a church potluck and it was devoured in a matter of minutes!!!

a cook

posted:11/10/2007

It was good but i thought that there was to much cream cheese the nest time I am going to cut back on it.

Sharkbayte

posted:11/8/2007

just eat it!