PHILADELPHIA 'Fruit Smoothie' No-Bake Cheesecake Recipe -
PHILADELPHIA 'Fruit Smoothie' No-Bake Cheesecake Recipe
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PHILADELPHIA 'Fruit Smoothie' Cheesecake
See how to make a scrumptious, berry-filled, no-bake cheesecake. See more
  • READY IN 4+ hrs

PHILADELPHIA 'Fruit Smoothie' No-Bake Cheesecake

Recipe by  

"This berry-filled cheesecake on a graham cracker crust is easy to make and serve as a colorful special-occasion dessert."

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Original recipe makes 16 servings Change Servings
  • PREP

    15 mins

    4 hrs 15 mins


  1. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
  2. Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer until well blended. Add drained berries; beat on low speed just until blended. Gently stir in whipped topping. Spoon over crust; cover.
  3. Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. Store leftovers in refrigerator.
Kitchen-Friendly View


  • Kraft Kitchens Tips
  • Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. This cheesecake makes enough for 16 servings.
  • Variation: Prepare as directed, substituting 3 cups mixed fresh berries for the package of frozen berries and increasing the sugar mixed with the Neufchatel cheese mixture to 1 cup.
  • How to Soften Neufchatel Cheese: Place completely unwrapped package of Neufchatel cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of Neufchatel cheese.

Reviews More Reviews

Oct 01, 2009

Very easy, however, I changed some things...I used a store bought graham cracker pie crust and reduced the ingredients by half. It turned out to be a wonderful pie. I have already recommended this to others...yummo!

Aug 17, 2009

Easy recipe! Changes I made were to use low fat graham crackers and smart balance to make the crust, and a pint of fresh blueberries instead of the frozen mixed for the cheese cake part. Next time I'll add more blueberries to it or fresh cherries. Otherwise great, easy and well-received!


11 Ratings

Jul 20, 2009

This was an excellent cheesecake! I used two 9 inch graham cracker pie crusts. So easy!!

Feb 16, 2010

Great recipe! I cheated and used a bought graham cracker base and halved the filling ingredients. I used only blueberries and it turned out fantastic! My boyfriend commented how nice and light it was. Will definitely make again!

Jun 08, 2010

The tasters went "crazy" over this treat. Only three folks didn't give it a 5! Was named a perfect summertime dessert.

Aug 06, 2009

Sooo good. I used regular cool whip (all I had) and used fresh picked maine blueberries. My family loved it. It was gone in a day!

Jul 05, 2009

This was a great cake!! but for the crust I would use the chocolate honey graham crust instead of honey, but otherwise it was AMAZING!

Jun 28, 2010

I made this in store bought mini graham cracker crusts. I used 3 cups of fresh fruit, (blueberries and strawberries), added a teaspoon of vanilla, and halved the other ingredients. except I used 1/2 cup sugar. When I added the fruit I didn't beat them in, rather folded them in. I liked the fresh fruit, and the store bought mini crusts prevented any problem with cutting. When I make this again, I will use the whole 8 oz of whipped topping. It was a little dense. But delicious.


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  • Calories
  • 170 kcal
  • 8%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 96 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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