PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

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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

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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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tarah14

posted:7/25/2007

I found that this recipes called for too much cream cheese, not enough sugar, and then the crust fell apart and the cheesecake squares looked like blobs after 5 min. I wouldn't make this again.

colin66

posted:7/24/2007

It was good, but needed more sugar,for that amount of cream cheese I used almost 1 1/4c. sugar and it was perfect! Will make again with sugar adjustment.

a cook

posted:7/24/2007

I cut down on the cream cheese to 2 pkgs. to me 4 pkgs was just too much. It was just fine with 2 pkgs. tasted like a smoothie

kittygreer

posted:7/23/2007

Made just as reciped stated and everybody loved it, but it did not firm up enough. I was a light and fluffy blob. I will make again.

chelsea15

posted:7/20/2007

great can't wait to make again!! Had a little problem with it setting up, but stuck it in the freezer for a little bit and problem was fixed!

lorahutch

posted:7/20/2007

I thought it was great, & very simple to make. I used fresh blueberries and did not add the extra sugar. I topped it with cool whip & fresh blueberries looked great.

peanut245

posted:7/19/2007

Well I made this and the appearance was horrrible but the taste overall was alright and you wont believe this it taste really good when you MICROWAVE it!!!

dnesci

posted:7/17/2007

I used a ready made reduced fat graham crust and halved the other ingredients. It was great!

a cook

posted:7/17/2007

This cheesecake was awful! it tasted too much like cream cheese; none of the other flavors came through. i was supposed to bring it to a party, but (at my family's urging) stopped at the bakery instead!

ss20stewart

posted:7/17/2007

I FOUND THE CRUST HARD TO KEEP TOGETHER