"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®

"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®

2 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    4 h 15 m
Recipe by  PHILADELPHIA Cream Cheese

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

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Ingredients

Adjust Servings

Original recipe yields 1 13x9 cheesecake

Directions

  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.

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Reviews (2)

Rate This Recipe
Andrew Bishop
1

Andrew Bishop

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

Jessica
0

Jessica

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!

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Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

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