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Quick Sour Cream and Fruit-Topped Cheesecake

Quick Sour Cream and Fruit-Topped Cheesecake recipe
photo by:kraft
This Quick Sour Cream and Fruit-Topped Cheesecake isn't literally as light as air. But it certainly does have a heavenly sort of airiness to it.
time
prep:
10 min
total:
10 min
servings
total:
8 servings, one slice each
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What You Need

1
tub  (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
1
 ready-to-use graham cracker crumb crust (6 oz.)
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
Tbsp.  sugar
1/2
cup  blueberries
1/2
cup  raspberries

Make It

SPOON cheesecake filling into crust. Smooth top lightly with back of spoon to form even layer.

MIX sour cream and sugar; spread over filling. Top with fruit. Garnish with mint sprigs, if desired.

SERVE immediately. Or cover and refrigerate until ready to serve. Store leftovers in refrigerator.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods while keeping portion size in mind.
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