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.
What You Need
Original recipe yields 8 servings
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
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Let's 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.
Enjoy your favorite foods while keeping portion size in mind.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, one slice each
* 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.