Recipe by PHILADELPHIA Cream Cheese
"Probably the best homemade cheesecake I've ever made or eaten. Everyone I've made it for loves it too."
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HONEY MAID Graham Cracker Crumbs
4 (8 ounce) packages
PHILADELPHIA Neufchatel Cheese, softened
1 (12 ounce) package
frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
1 (8 ounce) tub
COOL WHIP LITE Whipped Topping, thawed
I cut the recipe in half and poured it into a ready-made graham cracker crust. It was so quick and easy to make. It turned out delicious and not too sweet. I will definitely make it again!
I liked the flavor, but like reviewer Karen above it was far too mushy and you could not cut squares. I let the fruit sit in strainer for an hour while cream cheese softened on counter. honestly it was was just too loose, maybe they had higher quality fruit?
this was an AMAZING pie!! i will definitely make it again!
One of my favorite desserts! So easy to make.
I followed all directions w/o variation. The crust was delicious, but the rest was mushy soft. It was hard to cut so there were no smooth cut edges. It was unattractive and hard to serve.
* Percent Daily Values are based on a 2,000 calorie diet.
"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA(R)
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 181
** Calories from Fat: 62
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