Fruit Smoothie No Bake Cheesecake Recipes

PHILADELPHIA 'FRUIT SMOOTHIE' NO-BAKE CHEESECAKE

PHILADELPHIA 'Fruit Smoothie' No-Bake Cheesecake image

Our cool, creamy, crowd-size cheesecake features juicy berries and tangy PHILADELPHIA Neufchatel Cheese.

Provided by My Food and Family

Categories Cheese

Time 4h15m

Yield 16 servings

Number Of Ingredients 7

Ingredients

2 cups graham cracker crumbs
6 Tbsp. butter, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup sugar
1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

Steps:

Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add berries; beat on low speed just until blended. Whisk in COOL WHIP. Pour over crust.
Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 360 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 20 g, Protein 6 g

FRUIT SMOOTHIE NO-BAKE CHEESECAKE

Fruit Smoothie No-Bake Cheesecake image

Since becoming intrigued with smoothies, this recipe caught my eye! It comes from Kraft Foods & makes a tasty little dessert square! Preparation time DOES NOT INCLUDE time needed to firm up in refrigerator.

Provided by Sydney Mike

Categories Cheesecake

Time 15m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
4 (8 ounce) packages neufchatel cheese, softened
1/2 cup granulated sugar
1 (12 ounce) package frozen mixed berries, thawed, drained
1 (8 ounce) container Cool Whip Lite, thawed, divided

Steps:

FOR THE CRUST: Line 13"x9" baking dish with foil, with ends of foil extending over sides of pan [to be used as handles].
Mix graham crumbs, butter & 2 Tbsp sugar.
Press firmly onto bottom of prepared pan.
Refrigerate while preparing filling.
FOR THE FILLING: In large bowl with electric mixer on medium speed, beat cheese & 1/2 cup sugar until well blended.
In another bowl, smash drained berries with fork.
Stir berries into cheese mixture.
Gently stir in 2 cups whipped topping.
Spoon over crust.
Cover & refrigerate 4 hours or until firm.
Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
Top each piece with dollops of remaining whipped topping.
Store leftovers in refrigerator.

Nutrition Facts : Calories 267.6, Fat 18.8, SaturatedFat 11.9, Cholesterol 51, Sodium 284.5, Carbohydrate 18.9, Fiber 0.2, Sugar 13.6, Protein 6.7

FRUIT SMOOTHIE NO BAKE CHEESECAKE

Fruit Smoothie No Bake Cheesecake image

This recipe comes from Kraft. It is so easy to make that children can make this.I've used just one kind of berry as well as mixed berries with this cheesecake. You can't get any easier for a cheesecake.

Provided by Carmen B.

Categories Cheesecake

Time 6h15m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups honey maid graham cracker crumbs
1/4 cup butter, melted
4 (250 g) packages philadelphia light brick light cream cheese, softened
1/2 cup sugar
2 cups frozen mixed berries, thawed, well drained (strawberries, raspberries, blueberries and blackberries)
3 cups thawed cool whip light whipped topping, divided

Steps:

LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs and butter; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
BEAT cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cream cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.
REFRIGERATE 6 hours or overnight until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining 1 cup whipped topping. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 276.4, Fat 20.2, SaturatedFat 12.8, Cholesterol 55.4, Sodium 327.6, Carbohydrate 17.5, Fiber 0.2, Sugar 12, Protein 7.2

NO-BAKE BERRY SMOOTHIE CHEESECAKE

No-Bake Berry Smoothie Cheesecake image

Ever had a smoothie so thick, creamy and luscious you could almost eat it with a fork? That's just about how this No-Bake Berry Smoothie Cheesecake tastes!

Provided by My Food and Family

Categories Home

Time 4h10m

Yield 16

Number Of Ingredients 7

Ingredients

2 cups honey-flavored graham cracker crumbs
6 Tbsp. butter, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 cup sugar
3 cups fresh berries (I used blackberries, raspberries, blueberries and strawberries. Strawberries should be chopped into smaller pieces.)
1 tub (8 oz.) COOL WHIP LITE Whipped Topping (about 3 cups), thawed

Steps:

Mix the cracker crumbs, butter and 3 Tbsp. sugar. Press onto bottom of nonstick 9x13 pan and refrigerate while preparing filling.
Beat PHILADELPHIA Neufchatel Cheese and 1 cup sugar in large bowl with mixer until well blended. Add berries; beat on low speed just until blended. Whisk in COOL WHIP LITE Whipped Topping. Pour over crust.
Refrigerate 4 hours or until firm. Cut to serve.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 50 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

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LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
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REFRIGERATE 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.

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