“Fruit Smoothie” No-Bake Cheesecake from PHILADELPHIA®

“Fruit Smoothie” No-Bake Cheesecake from PHILADELPHIA® Probably the best homemade cheesecake I’ve ever made or eaten. Everyone I’ve made it for loves it too.


Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 4 hrs

    TOTAL : 4 hrs 15 mins

    SERVING : 16

    YIELD : 1 13×9 cheesecake

  • Line 13×9-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.

Per Serving: 321 calories; protein 5g; carbohydrates 29.9g; fat 18.9g; cholesterol 51.5mg; sodium 337mg. Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. This cheesecake makes enough for 16 servings.