PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

Prep Time: 15 min

Total Time: 4 hr 15 min

Makes: 16 servings, one piece each

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup (1/2 stick) butter, melted

2 Tbsp. sugar

4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than

Cream Cheese, softened

1/2 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, divided

LINE 13x9-inch baking pan with foil, with ends of foil extending over

sides of pan. Mix graham crumbs, butter and 2 Tbsp. sugar; press

firmly onto bottom of prepared pan. Refrigerate while preparing


BEAT Neufchatel cheese and 1/2 cup sugar in large bowl with electric

mixer on medium speed until well blended. Smash drained berries with

fork; stir into cheese mixture. Gently stir in 2 cups of the 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 with the

remaining whipped topping. Store any leftover cheesecake in



Sweets can add enjoyment to a balanced diet, but remember to keep

tabs on portions. This cheesecake makes enough for 16 servings.


Omit mixed frozen berries. Add 3 cups fresh mixed berries and

additional 1/4 cup sugar to Neufchatel cheese mixture, mixing with

electric mixer on medium speed until well blended.