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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jujehamilton

posted:5/27/2007

Awesome! Forgot to add the Cool Whip so I just put it on top.

Tia Beth

posted:5/27/2007

I made this twice - once for a party at work and once for home. For dinner at home, I needed a smaller amount, so I halved the recipe and it worked great! The only change I made was to add a little more butter to the crust. Both times I received rave reviews and will most definitely make this again.

mmcgreevy

posted:5/26/2007

I made this for company, there were no leftovers. Needless to say it was a big hit. I used strawberry cool whip because that was in the house.

Josie700

posted:5/26/2007

I made it and my coworkers enjoyed it. They were licking the bowl. One of them had to walk around the park 4 times to work it off. I subsituted the lowfat cream cheese with regular cream cheese. And I used fresh strawberries.

caspa51

posted:5/26/2007

I doubled the sugar because the berries were tart and did not use the foil because I intended to serve it right out of the glass pan. I sprayed the bottom of the pan with PAM spray and used extra creamy cool whip. Went over very well for family gathering! Would make this again anytime!

asilverrain

posted:5/26/2007

Made this today...it did not firm up. I had to stick it in the freezer for a couple of hours and it sill wouldnt firm the center. Everyone loved it, but I was disappointed. Definitely add more sugar and double the crust. Mine stuck to the foil just like others. I won't be making this recipe again.

littlebit28777

posted:5/24/2007

I made this for an event at our church and got raves for it . I didn't use the foil [thought it was to much trouble] Used Splenda in place of sugar. and used sugar-free cool whip too. I got asked for the recipe by everyone who ate it. A great dessert and very easy to make. My three year old granddaughter helped me make it.

a cook

posted:5/24/2007

Good but not great. Made two pies, using premade crumb crust. Froze one to use later. Very easy dessert.

scrappincraz

posted:5/23/2007

My friend brought this to a work potluck, I loved it! I will definately make the crust thicker however when I make for the Memorial Day Holiday.

margorn1957

posted:5/23/2007

Too much cream cheese. Not sweet enough and not enough graham crackers. Did not serve up like picture. Stuck to foil. Also, I would half the recipe next time and use more sugar and a thicker graham cracker crust. Only a couple pieces eaten at Mother's Day luncheon.