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PHILADELPHIA No-Bake Cheesecake

PHILADELPHIA No-Bake Cheesecake recipe
photo by:kraft
A sensible eating plan wouldn’t be much fun if you didn’t get dessert. This one hits all the cheesecake notes deliciously: crust, creamy filling and fresh fruit on top.
15 min
3 hr 30 min
8 servings
Magazine Acquisition

What You Need

 graham crackers, finely crushed (about 1-1/3 cups)
Tbsp.  SPLENDA® No Calorie Sweetener, Granulated, divided
Tbsp.  margarine, melted
pkg.  (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 1/2
cups  thawed COOL WHIP Sugar Free Whipped Topping
cup  sliced fresh strawberries
 kiwi (1/2 lb.), peeled, sliced

Make It

HEAT oven to 375ºF.

MIX graham crumbs, 2 Tbsp. SPLENDA® Granulated Sweetener and margarine until well blended; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned; cool completely.

BEAT cream cheese and remaining SPLENDA® Granulated Sweetener in medium bowl with mixer until well blended. Gently stir in COOL WHIP; spoon into crust. Refrigerate 3 hours.

TOP cheesecake with fruit before serving.

SPLENDA is a trademark of McNeil Nutritionals, LLC.

Kraft Kitchens Tips

Substitute blueberries for the sliced strawberries.
Drizzle with sugar-free strawberry preserves.
Make Ahead
Cheesecake can be stored in refrigerator up to 24 hours before serving.
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