“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.
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.Advertisement
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.