Dessert

PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

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prep time

15 min

total time

6 hr 15 min

makes

24 servings, 1 piece (83 g) each

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photo by:

kraft

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What You Need

1-1/2 cups Honey Maid Graham Crumbs

1/4 cup butter. melted

4 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened

1/2 cup sugar

2 cups frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained

3 cups thawed Cool Whip Light Whipped Topping, divided

Make It

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan. Refrigerate.

BEAT cream cheese spread and sugar in large bowl with mixer until well blended. Mash berries with fork; stir into cream cheese mixture. Gently stir in 2 cups Cool Whip; spoon over crust.

REFRIGERATE 6 hours. Use foil handles to remove cheesecake from pan before cutting into pieces. Serve topped with remaining Cool Whip.

kraft kitchens tips

How to Soften Cream Cheese Spread

Place completely unwrapped packages of cream cheese spread in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or just until softened.

Variation

Want to use fresh berries instead? Prepare crust as directed. Increase sugar to 3/4 cup. Beat cream cheese spread, sugar and 2 cups mixed fresh berries with mixer until well blended. Gently stir in 2 cups Cool Whip; continue as directed.

Using Frozen Fruit

When using frozen fruit, it is important to thaw and drain the fruit well. Extra liquid can prevent the cheesecake from becoming firm.

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rating

Very good! Put two pkgs of cream cheese and worked out well. Used two cups of fruit - after thawed. My original 2 cups of frozen fruit turned into half a cup after it had thawed. So I kept adding until i got 2 cups total - and was delicious. Brought it to an anniversary - and nothing was left. I cut it into small pieces - made aprox 40 or so pieces. Was a hit!
posted by ebonywahl | on 8/15/2011

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Only need 2 pkg cream cheese not 4. With this adjustment, turned out great!
posted by a cook | on 6/25/2011

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Tasty, but didn't set like a cheesecake so not runny but not set.
posted by shorty_spice | on 6/17/2011

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This recipe is soooo goood! I make it all the time and my family just loves it :)
posted by KristinaH | on 7/16/2009

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I made this for a party, and we all found it very bland. It was like eating spoons of flavored cream cheese.
posted by ortons | on 7/5/2009

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my boyfriend who loves cheesecake loved this. im not a big cheesecake fan but the fruit made this less "cheesey" and more "cakey" and tasty
posted by oliviafox | on 12/12/2007

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I substituted the sugar with Equal, tasted great!
posted by a cook | on 10/9/2007

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Made this for a birthday. Everyone LOVED it, and i even sneakily added half light cream cheese and half splenda instead of full fat ingredients. And used light Whipped Cream as well. No one knew the difference!
posted by trishine | on 9/26/2007

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Another one that I would make again, again and again. Everyone enjoyed it. But instead of different kinds of fruit, I just used blueberries.
posted by dorothylange | on 8/19/2007

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Very good. I used frozen raspberries and blueberries. Next time I would add 3/4 cup Splenda to make it a touch sweeter. This recipe is great to serve a group of people. i.e. party, BBQ. Just cut smaller pieces. I added a spoonful of cool whip topped with a couple of raspberries and blueberries.
posted by ginette.patenaude | on 8/15/2007