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PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

Recipe provided by Philadelphia® Cream Cheese
16 ServingsPrep: 15 min. Total: 4 hr 15 min.


  • 2 cups Honey Maid® Graham Cracker Crumbs
  • 6 tablespoons butter, melted
  • 3 tablespoons sugar
  • 4 packages (8 ounces each) PHILADELPHIA® Neufchatel Cheese, softened
  • 3/4 cup sugar
  • 1 package (12 ounce) frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
  • 1 tub (8 ounces) COOL WHIP Lite® Whipped Topping, thawed


  • LINE 13x9-inch pan with foil, with ends of foil extending over sides.
  • Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of
  • pan. Refrigerate while preparing filling.
  • BEAT Neufchatel and 3/4 cup sugar in large bowl with mixer until well
  • blended. Add berries; beat on low speed just until blended. Whisk in
  • COOL WHIP. Pour over crust.
  • REFRIGERATE 4 hours or until firm. Use foil handles to lift
  • cheesecake from pan before cutting to serve. Yield: 16 servings.
VARIATION: Prepare as directed, substituting 3 cups mixed fresh berries for the package of frozen berries and increasing the sugar

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PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake (continued)

Editor's Note: mixed with the Neufchatel mixture to 1 cup.
Nutritional Facts: 1 serving equals 320 calories, 20 g fat (13 g saturated fat), 45 mg cholesterol, 360 mg sodium, 30 g carbohydrate, 1 g fiber, 6 g protein.