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"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®

"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®

  • Prep

    15 m
  • Ready In

    4 h 15 m
PHILADELPHIA Cream Cheese

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 {{adjustedServings}} servings

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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

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

Jessica
1

Jessica

4/20/2014

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!

Andrew Bishop
1

Andrew Bishop

11/12/2013

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

pennyvan
0

pennyvan

7/1/2014

One of my favorite desserts! So easy to make.

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