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"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®

Rated as 4.47 out of 5 Stars
87

"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

4 h 15 m servings 181
Original recipe yields 16 servings (1 13x9 cheesecake)

Directions

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  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.

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


Per Serving: 181 calories; 6.9 29.4 1 11 97 Full nutrition

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Reviews

Read all reviews 16
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

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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!

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...

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

One of my favorite desserts! So easy to make.

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.

very yummy. easy to make.

Used the exact ingredients and made this cheesecake in a springform pan, then put it in the freezer until ready to serve. It was just great and very easy to serve from the springform pan. Ever...

I made them in oversized muffin tins for individual servings. I used frozen strawberries that I had on hand. They were a hit!

Made this with 2 packages cream cheese and half the fruit. Added zest of one lemon. Removed sugar from graham crust. Quite nice.