dessert · Unspecified
"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®
A cake centered on honey maid graham cracker crumbs, butter, sugar, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 1 serving
- 2 cup 2 cups HONEY MAID Graham Cracker Crumbs
- 6 tablespoon 6 tablespoons butter, melted
- 3 tablespoon 3 tablespoons sugar
- 4 item 4 (8 ounce) packages PHILADELPHIA Neufchatel Cheese, softened
- 1 cup 3/4 cup sugar
- 1 item 1 (12 ounce) package frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
- 1 item 1 (8 ounce) tub COOL WHIP LITE Whipped Topping, thawed
Equipment
Mixing bowl + Cake pan
How to make it
- 1
Heat the oven to 350°F and prepare the appropriate pan.
- 2
Whisk together sugar, and sugar. In a second bowl, combine honey maid graham cracker crumbs, and butter.
- 3
Fold the wet mixture into the dry mixture just until combined; incorporate philadelphia neufchatel cheese, mixed berries, and tub cool whip lite whipped topping.
- 4
Bake until the center springs back and a tester comes out without wet batter. Cool before serving.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains milk and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
