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PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

Prep time 15 mins
Yield Makes 16 servings, one piece each


  • 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

How to Make It

  1. 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