"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®0 Reviews
- 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
Original recipe yields 1 13x9 cheesecake
- 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.
Amount Per Serving (16 total)
- 181 cal
- 6.9 g
- 29.4 g
Based on a 2,000 calorie diet
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