You would never think that I was in a cheesecake mood by the recipes I've posted lately would you? I love cheesecake - I have said it before. This gives you a very refreshing, light taste that is perfect for the warm weather.
Fruit Smoothie No-Bake Cheesecake
1 1/2 C. graham cracker crumbs
1/4 C. (1/2 stick) butter, melted
2 T. sugar
4 pkg. (8 oz. each) cream cheese
1/2 C. sugar
1 (12 oz.) pkg. frozen mixed berries, thawed and drained
1 tub (8oz.) whipped topping
Line 13x9 baking pan with foil, ends extending over sides of pan. Mix graham cracker crumbs, butter and 2 T. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
Beat cream cheese and 1/2 C. sugar in large bowl with mixer on medium speed until well blended. Mash drained berries with fork; stir into cheese mixture. Gently stir in 2 C. of whipped topping. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting in pieces to serve. Top with remaining whipped topping. Store leftover cheesecake in refrigerator.
Makes 16 servings.
Fruit Smoothie No-Bake Cheesecake
1 1/2 C. graham cracker crumbs
1/4 C. (1/2 stick) butter, melted
2 T. sugar
4 pkg. (8 oz. each) cream cheese
1/2 C. sugar
1 (12 oz.) pkg. frozen mixed berries, thawed and drained
1 tub (8oz.) whipped topping
Line 13x9 baking pan with foil, ends extending over sides of pan. Mix graham cracker crumbs, butter and 2 T. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
Beat cream cheese and 1/2 C. sugar in large bowl with mixer on medium speed until well blended. Mash drained berries with fork; stir into cheese mixture. Gently stir in 2 C. of whipped topping. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting in pieces to serve. Top with remaining whipped topping. Store leftover cheesecake in refrigerator.
Makes 16 servings.
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