“Fruit Smoothie” No-Bake Cheesecake

(from Lucianolinda’s recipe box)

Source: Philadephia Cream Cheese Label

Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

  • 2 cups graham cracker crumbs
  • 6 Tbsp. butter, melted
  • 3 Tbsp. sugar
  • 4 pkg. (8 oz. each) Philadelphia Neufchatel Cheese, softened
  • 3/4 cup sugar
  • 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries, thawed, well drained
  • 1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed

Directions

  1. Line a 13 × 9 inch pan with aluminum foil, with ends of foil extending over sides, Mix crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.

  2. Beat cream cheese 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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