"This berry-filled cheesecake on a graham cracker crust is easy to make and serve as a colorful special-occasion dessert." — Philadelphia Cream Cheese
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HONEY MAID Graham Cracker Crumbs
4 (8 ounce) packages
PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 (12 ounce) package
frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
1 (8 ounce) tub
COOL WHIP LITE Whipped Topping
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!
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!
This was an excellent cheesecake! I used two 9 inch graham cracker pie crusts. So easy!!
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!
The tasters went "crazy" over this treat. Only three folks didn't give it a 5! Was named a perfect summertime dessert.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
PHILADELPHIA 'Fruit Smoothie' No-Bake Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 170
** Calories from Fat: 63
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