PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

Kraft Desserts
Kraft DessertsRecipe
Makes 16 servings, one piece each


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2 cups HONEY MAID Graham Cracker Crumbs
6 tablespoons butter, melted
3 tablespoons sugar
4 tablespoons pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
3/4 cup sugar
1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed


Prep: 15 Minutes

LINE 13- x 9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.

BEAT cream cheese and 3/4 cup sugar in large bowl with electric mixer until well blended. Add drained berries; beat on low speed just until blended. Gently stir in whipped topping. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. Store leftovers in refrigerator.

Nutritional Information
Calories: 320
Total fat: 20 g
Saturated fat: 13 g
Cholesterol: 45 mg
Sodium: 360 mg
Carbohydrate: 30 g
Dietary Fiber: 1 g
Sugars: 20 g
Protein: 6 g
Vitamin A: 15% DV
Vitamin C: 25% DV
Calcium: 6% DV
Iron: 2% DV

Created date

March 2010