PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake
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prep time
15 mins
total time
375 mins
24 servings, 1 piece (83 g) each

what you need

1-1/2 cups
 Honey Maid Graham Crumbs
1/4  cup
 butter, melted
1/2 cup
plus 3 Tbsp. sugar, divided
4 pkg.
(250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
2 cups
frozen mixed berries (blueberries, blackberries, raspberries, strawberries), thawed, well drained
3 cups
thawed Cool Whip Light Whipped Topping, divided

make it

  1. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 3 Tbsp sugar; press onto bottom of prepared pan. Refrigerate until ready to use.
  2. Beat cream cheese spread and remaining sugar in large bowl with mixer until blended. Mash berries with fork; stir into cream cheese mixture. Gently stir in 2 cups Cool Whip; spoon over crust.
  3. Refrigerate 6 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with remaining Cool Whip.

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