PHILADELPHIA 3-STEP Low-Fat Berry Cheesecake

PHILADELPHIA 3-STEP Low-Fat Berry Cheesecake recipe

photo by:kraft

Do you need an excuse for cheesecake? How about this: The fresh berries that top this low-fat dessert are a good source of vitamin C. And did we mention it’s delicious?

time

prep:

10 min

total:

4 hr 55 min

servings

total:

10 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

HONEY MAID Low Fat Honey Grahams, crushed (about 1/4 cup)

pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened

3/4

cup sugar

tsp. lemon zest

Tbsp. lemon juice

1/2

tsp. vanilla

eggs

1/2

cup sliced fresh strawberries

1/2

cup blueberries

1/2

cup raspberries

Tbsp. strawberry jelly, melted

Make It

HEAT oven to 300°F.

SPRINKLE graham crumbs onto bottom of 9-inch pie plate sprayed with cooking spray. Beat next 5 ingredients with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.

POUR into pie plate.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Top with fruit just before serving; drizzle with jelly.

Kraft Kitchens Tips

How to Soften Cream Cheese

Place 1 completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 sec. Add 15 sec. for each additional package of cream cheese.

Rate recipes, or edit your previous ratings and more. Sign In

goldjen

posted:3/30/2005

Another hit for Easter dessert. I cannot believe it's low fat. I did substitute a frozen berry mix for fresh fruit. It traveled better that way. A little disappointed with the crust. I think there should be an additional ingredient to keep the crust together because it stayed on the bottom of the pie pan when served.

SheriF69

posted:3/29/2005

I love cheesecake! It was nice to be able to enjoy it without all the fat and calories. I made this for Easter and my family couldn't believe it was low fat. I used one reduced fat, and two fat free cream cheeses.

koakes15

posted:3/28/2005

Easy to make--tastes delicious. Made it for Easter dessert, everyone loved it. Would like to try making it with a sugar substitute.

a cook

posted:3/27/2005

If you want cheesecake, splurge and make the real thing. This was dry and really not even worth the time to make it. The lemon tried to help the flavor, but it just wasn't enough. Don't bother with this one at all!

Sharon725

posted:3/15/2004

quick, easy, good

a cook

posted:6/30/2003

I absolutely love cheesecake, so this was a great recipe for me. I changed the recipe slightly, instead of using sugar, I used a zero calorie sugar substitute, such as Equal, or Aspartame Sweetener.

kbeucken

posted:10/21/2002

This recipe seems very easy to prepare. Fresh fruit served with cheesecake is always light, not so filling, but refreshing. I would enjoy eating this!!

a cook

posted:2/19/2002

As a novice, I found that I could make this pie with very little trouble and enjoyed it very much.