Blueberries, blackberries, raspberries, and strawberries make this no-bake cheesecake a springtime favourite.
Original recipe makes 1 9-inch cheesecake
Ingredients
1 1/4 cups HONEY MAID Graham Crumbs
1/4 cup butter, melted
2 (250 g) packages PHILADELPHIA Light Brick Cream Cheese Spread, softened
3/4 cup sugar
4 cups mixed fresh berries (blueberries, blackberries, raspberries, strawberries)
2 cups thawed COOL WHIP Light Whipped Topping
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PREP
15 mins
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READY IN
6 hrs
Directions
- Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
- Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
- Refrigerate 6 hours. Serve topped with remaining berries.
Nutrition
Calories: 189 kcal
Carbohydrates: 21.8 g
Cholesterol: 22 mg
Fat: 9.4 g
Fiber: 0.7 g
Protein: 3.6 g
Sodium: 208 mg