Comida Kraft
Recipe Box

American Berry No-Bake Cheesecake

American Berry No-Bake Cheesecake is rated 4.646739130434782 out of 5 by 184.
Prep Time
15
min.
Total Time
3
hr.
15
min.
Servings

8 servings

Need a surefire winner for the patriotic holidays? Here it is: our five-star American Berry No-Bake Cheesecake. (Hundreds of reviewers can't be wrong!)

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What You Need

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Make It

Tap or click steps to mark as complete

  • Beat cream cheese and sugar in large bowl with mixer until well blended. Whisk in COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours or until set. Arrange berries on cheesecake to resemble flag.

Healthy Living

Looking for a reduced-fat version of this summertime favorite? Save 10g of total fat, including 6g of saturated fat, and 90 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.

Best of Season

Top chilled cheesecake with 2-1/3 cups combined fresh raspberries and sliced peaches instead of the berries.

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 410
Total fat 29g
Saturated fat 17g
Cholesterol 60mg
Sodium 330mg
Carbohydrate 32g
Dietary fiber 2g
Sugars 20g
Protein 5g
% Daily Value
Vitamin A 15 %DV
Vitamin C 45 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Although I loved the recipe I prefer my cheesecakes to have an actual cheesecake texture as opposed... Although I loved the recipe I prefer my cheesecakes to have an actual cheesecake texture as opposed to a 'pudding-ish' feel that you get when it is not baked. I made in a rectangular pan to get the actual flag feel for the 4th of July. The family enjoyed it a great deal.
Date published: 2012-01-01
Rated 5 out of 5 by from Easy to make, delicious and 4th of July Pie has become a favorite family tradition the past 3... Easy to make, delicious and 4th of July Pie has become a favorite family tradition the past 3 years!
Date published: 2013-07-01
Rated 5 out of 5 by from Fantastic! Fantastic! I love this reciepe. It was so easy to make. Everyone loved it. Thank-you!
Date published: 2012-06-28
Rated 5 out of 5 by from This recipe is fabulous - and great with other fruits as well. This recipe is fabulous - and great with other fruits as well. Also just as good with fat free cream cheese, Cool Whip Free, and reduced fat crust - since it seems everyone is calorie-conscious anymore! I made a few of these for a family picnic, and no one would touch them until I said that they were fat free - and then I didn't have 1 slice leftover!! Excellent taste, very creamy and light, easy to make, and delicious for cheesecake lovers.
Date published: 2002-10-19
Rated 4 out of 5 by from As the wife of a diabetic we watch sugars, calories, carbs, sodium and fats. As the wife of a diabetic we watch sugars, calories, carbs, sodium and fats. This recipe is also very good using fat free cream cheese, Splenda vs. sugar (same amount), Cool Whip Free and a reduced fat graham cracker crust. It is also ok to use an electric mixer for approx. 1 minute on low to blend in the Cool Whip to get an even consistency.
Date published: 2002-04-01
Rated 5 out of 5 by from Very easy, and very good! Very easy, and very good!! I never cook, except for this recipe! I have made several of these over the summer for various gatherings, and I have yet to taste it. I make two at a time and they are gone within a few minutes of arriving! I've had several people tell me that it is the best cheesecake they've every had.
Date published: 2002-11-01
Rated 4 out of 5 by from Our family watches our sugars as well (low-carb cooking) and we made this recipe with Splenda and... Our family watches our sugars as well (low-carb cooking) and we made this recipe with Splenda and regular Cool-Whip (less carbs than FREE). It turned out great. For the crust I used crushed low-carb almond cookies, mixed with 2T melted butter and it perfectly complimented the cheesecake. Great recipe! :)
Date published: 2003-07-04
Rated 5 out of 5 by from very very easy and quick. very very easy and quick. I used fat free cream cheese and cool whip and its so good! much more healthier than the regular cheese cake. The only thing is that no matter how long you put it in the fridge, it's not the texture that your regular cheese cake will have. Still, its really good, try it!
Date published: 2003-08-08
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