Recipe: “Fruit Smoothie” No-Bake Cheesecake
If you are like me, not turning the oven on in the summer time is always a good idea! I came across this recipe in a Kraft cookbook. I made it a couple of weeks ago for my family and they loved it. It is fresh, cool, and tasty!! 
“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 Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
2 Tbsp. sugar
4 pkg. (8 oz. each) 1/3 Less Fat 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
CRUST: Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
BEAT: Cream 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 refrigerator.
VARIATION:
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.
Feel free to share…
Angie
Posted in Cooking in your kitchen on June 15th, 2007 by Angie | | 1 Comments
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on June 18th, 2007 at 2:59 pm
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