PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

Quick Info

Dessert/Topping Cheese 15-30 min 6


PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake


  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 2 Tbsp. sugar
  • 4 pkgs. (8-oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
  • 1/2 cup sugar
  • 1 pkg. (12-oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
  • 1 tub (8-oz.) COOL WHIP LITE Whipped Topping, thawed, divided


Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 tablespoons sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

Beat Philadelphia® Neufchatel Cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.

Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining whipped topping. Store any leftover cheesecake in refrigerator.

There are no ratings and reviews at this time.