"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®

"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®

5

"Probably the best homemade cheesecake I've ever made or eaten. Everyone I've made it for loves it too."

Ingredients

4 h 15 m {{adjustedServings}} servings 181 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
  2. Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. Add berries; beat on low speed just until blended. Whisk in COOL WHIP. Pour over crust.
  3. Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.

Footnotes

  • Kraft Kitchens Tips
  • Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. This cheesecake makes enough for 16 servings.
  • Variation: Prepare as directed, substituting 3 cups mixed fresh berries for the package of frozen berries and increasing the sugar mixed with the Neufchatel mixture to 1 cup.
  • How to Soften Cream Cheese: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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Reviews

5
  1. 5 Ratings

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I cut the recipe in half and poured it into a ready-made graham cracker crust. It was so quick and easy to make. It turned out delicious and not too sweet. I will definitely make it again!

this was an AMAZING pie!! i will definitely make it again!

One of my favorite desserts! So easy to make.