Fruit Smoothie No-Bake Cheesecake
Ready In: 15 mins
Serves: 16
Ingredients
FOR THE CRUST
- 1 1⁄2 cups graham cracker crumbs
- 1⁄4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
FOR THE FILLING
- 4 (8 ounce) packages neufchatel cheese, softened
- 1⁄2 cup granulated sugar
- 1 (12 ounce) package frozen mixed berries, thawed, drained
- 1 (8 ounce) container Cool Whip Lite, thawed, divided
Directions
- FOR THE CRUST: Line 13"x9" baking dish with foil, with ends of foil extending over sides of pan [to be used as handles].
- Mix graham crumbs, butter & 2 Tbsp sugar.
- Press firmly onto bottom of prepared pan.
- Refrigerate while preparing filling.
- FOR THE FILLING: In large bowl with electric mixer on medium speed, beat cheese & 1/2 cup sugar until well blended.
- In another bowl, smash drained berries with fork.
- Stir berries into cheese mixture.
- Gently stir in 2 cups whipped topping.
- Spoon over crust.
- Cover & refrigerate 4 hours or until firm.
- Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
- Top each piece with dollops of remaining whipped topping.
- Store leftovers in refrigerator.
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