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PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

Prep Time:
15 min

Total Time:
6 hr 15 min

Makes:
16

1-1/2 cups HONEY MAID Graham Crumbs

1/4 cup non-hydrogenated margarine, 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 and blackberries), thawed, well drained

3 cups thawed COOL WHIP Light Whipped Topping, divided

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

BEAT cream cheese spread and sugar in large bowl with electric mixer until well blended. Smash drained berries with fork; stir into cream cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.

REFRIGERATE 6 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining 1 cup whipped topping. Store in refrigerator.

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 electric mixer until well blended. Gently stir in 2 cups of the whipped topping and continue as directed.

Using Frozen Fruit

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

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