Fruit Smoothie No-Bake Cheesecake

Submitted 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."

 

• Ready In: 15mins
• Ingredients: 7
• 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

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.

Reviews

[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.

 

[bmcnichol]

This was good and easy to make. I followed the recipe other then I used a premade graham cracker crust as I had one I had to use up. I also used Splenda and sugar free cool whip as that is what I buy. We all enjoyed this.

 

[Starrynews]

I also got this from Kraft Foods... it is so yummy! It comes out such a pretty color too.

 

[wife2abadge]

I'm with MsSally -- light ingredients didn't make it as firm as it might have been. It was still quite good.

 

[MsSally]

This was great, I made 1/2 a recipe for myself, since Dh doesn't like cheese cake. This will last me all week. I used light cream cheese and cool whip free. I also used 1/2 strawberries and 1/2 blueberries instead of the mixed berries. The only thing with using the light cream cheese is that it didn't set up in the fridge so I stuck it in the freezer for about 1 hour and it worked like a charm.