Fruit Smoothie No-Bake Cheesecake

READY IN: 15mins
Recipe by Sydney Mike

Since becoming intrigued with smoothies, this recipe caught my eye! It comes from Kraft Foods & makes a tasty little dessert square! Preparation time DOES NOT INCLUDE time needed to firm up in refrigerator.

Top Review by bluemoon downunder

A delicious and oh so easy to make cheesecake which could be made with whatever berries you most fancy or that are looking good! I'm not at all sure that I can buy Cool Whip here, so I used 1/4 low-fat sour cream and 3/4 low-fat Philadelphia cheese, which worked fine. I used Granita biscuits for the crust together with a handful of sunflower seeds (I like the extra crunch!) and omitted the sugar, and reduced the sugar to 1/4 cup in the filling (personal taste preferences). On this occasion, I used raspberries (as we love them; love their tartness). If you're making this, it really is essential to thoroughly drain the juice from the berries. I saved it to use in a smoothie. Great recipe, Sydney. Thank you for sharing it. Made for Gimme 5.

Ingredients Nutrition


  1. FOR THE CRUST: Line 13"x9" baking dish with foil, with ends of foil extending over sides of pan [to be used as handles].
  2. Mix graham crumbs, butter & 2 Tbsp sugar.
  3. Press firmly onto bottom of prepared pan.
  4. Refrigerate while preparing filling.
  5. FOR THE FILLING: In large bowl with electric mixer on medium speed, beat cheese & 1/2 cup sugar until well blended.
  6. In another bowl, smash drained berries with fork.
  7. Stir berries into cheese mixture.
  8. Gently stir in 2 cups whipped topping.
  9. Spoon over crust.
  10. Cover & refrigerate 4 hours or until firm.
  11. Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
  12. Top each piece with dollops of remaining whipped topping.
  13. Store leftovers in refrigerator.

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