PHILADELPHIA 'Fruit Smoothie' No-Bake Cheesecake

9 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    4 h 15 m
Recipe by  Philadelphia Cream Cheese

“This berry-filled cheesecake on a graham cracker crust is easy to make and serve as a colorful special-occasion dessert.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
  2. Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer until well blended. Add drained berries; beat on low speed just until blended. Gently stir in whipped topping. Spoon over crust; cover.
  3. Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. Store leftovers in refrigerator.

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Reviews (9)

Rate This Recipe
Sharon
4

Sharon

Very easy, however, I changed some things...I used a store bought graham cracker pie crust and reduced the ingredients by half. It turned out to be a wonderful pie. I have already recommended this to others...yummo!

kemaloney
4

kemaloney

Easy recipe! Changes I made were to use low fat graham crackers and smart balance to make the crust, and a pint of fresh blueberries instead of the frozen mixed for the cheese cake part. Next time I'll add more blueberries to it or fresh cherries. Otherwise great, easy and well-received!

rhonda
4

rhonda

This was an excellent cheesecake! I used two 9 inch graham cracker pie crusts. So easy!!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 170 cal
  • 8%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 26.9 g
  • 9%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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