-
-
My review
"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®
96
Philadelphia
"Probably the best homemade cheesecake I've ever made or eaten. Everyone I've made it for loves it too."
Added to shopping list.
Go to shopping list.
Ingredients
4 h 15 m servings 181Original recipe yields 16 servings (1 13x9 cheesecake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Kraft Kitchens Tips
- Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. This cheesecake makes enough for 16 servings.
- Variation: Prepare as directed, substituting 3 cups mixed fresh berries for the package of frozen berries and increasing the sugar mixed with the Neufchatel mixture to 1 cup.
- How to Soften Cream Cheese: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1923 Ratings
-
-
-
-
-
Most helpful positive review
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!
Most helpful critical review
5/16/2014
I liked the flavor, but like reviewer Karen above it was far too mushy and you could not cut squares. I let the fruit sit in strainer for an hour while cream cheese softened on counter. honestly...
Most helpful
Most positive
Least positive
Newest
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!
4/20/2019
So easy and yummy! Because others commented that it was too soft or runny, I did use two pkgs unflavored gelatin in 2/3 cup water, brought to a boil in the microwave and then slowly added to the...
5/16/2014
I liked the flavor, but like reviewer Karen above it was far too mushy and you could not cut squares. I let the fruit sit in strainer for an hour while cream cheese softened on counter. honestly...
4/26/2014
I followed all directions w/o variation. The crust was delicious, but the rest was mushy soft. It was hard to cut so there were no smooth cut edges. It was unattractive and hard to serve.
11/21/2018
Very easy to make and very tasty. Two tweaks: I purchased a crust rather than making one (the little bit of extra filling I used to fill filo cups); and the 2nd time I made it I reduced the suga...