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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donbsea

posted:8/13/2007

It was rather easy, I thought it tasted very good, and best of all, the others at the backyard BBQ liked it very much as well. Win-win in my book.

a cook

posted:8/13/2007

I made this as one of the desserts for my daughters graduation party, boy was it a hit!! Everyone loved it and I even gave out the recipe to a couple of people who really enjoyed it.

kmcfaddin

posted:8/13/2007

Too much cream cheese.

galwaygirl

posted:8/11/2007

This tasted absolutely wonderful but didn't set up all that well, it was difficult to cut cleanly into squares. I think next time I'll make it in individual dishes using the cracker crumbs and make a sort of parfait.

a cook

posted:8/10/2007

way to much cream cheese

f00d3

posted:8/5/2007

I followed the recipe except I put it in the freezer as I was short on refrigerator space. It turned out fine and was good frozen. Just take it out several hours before serving. It took a long time to soften. Next time I will use two ready-made pie crusts. Will definately make it again.

jeff1030

posted:8/1/2007

I agree with most of the comments. I cut back on the cream cheese and increased the sugar and it was ok. I'm still trying to figure out how to turn 8 ounces of cool whip into two cups...

ardeo

posted:7/31/2007

I didn't make this cake, I had my sister in law make it for my baby shower...it was SOOOOOO good! She said it was super easy to make!

a cook

posted:7/30/2007

Made this for a crowd and everyone loved it. The crust did fall apart a little but it was still very good tasting. The reciepe does make more than 16 serving unless you have very big eaters. Would definintely make again for a group.

a cook

posted:7/30/2007

This recipe was a HUGE hit with my husband. We both loved the berries and the creamy texture. It was delicious and very refreshing on a hot summer day. I have made this recipe for others and they rave about it too. I did use less cream cheese and added a little more sugar. Easy and YUMMY!