"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®

"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®

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Prep: 15 min
Ready In: 4 hr 15 min

“Probably the best homemade cheesecake I've ever made or eaten. Everyone I've made it for loves it too.” - by PHILADELPHIA Cream Cheese

Ingredients

2 cups HONEY MAID Graham Cracker Crumbs
6 tablespoons butter, melted
3 tablespoons sugar
4 (8 ounce) packages PHILADELPHIA Neufchatel Cheese, softened
3/4 cup sugar
1 (12 ounce) package frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
1 (8 ounce) tub COOL WHIP LITE Whipped Topping, thawed

Adjust Servings

Adjust

Metric US

Original recipe yields 1 13x9 cheesecake

Directions

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.
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.
Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition

Amount Per Serving (16 total)

Calories
181 cal
9%

Fat
6.9 g
11%

Carbs
29.4 g
9%

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Based on a 2,000 calorie diet

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