Fruit Smoothie No Bake Cheesecake Recipes

Steps:

• Add 1 package lime gelatin to boiling water. Whisk together and pour into 4 glasses.
• Cut the skin off the kiwi and slice. Peel and slice banana. Add 3 slices each of kiwi and banana per glass. Place parfaits into cooler or refrigerator to set up for about 2 hours.
• Whisk together instant cheesecake pudding mix and milk. Transfer to a piping bag or plastic bag. Pipe on top of parfaits. Garnish with graham cracker crumbs.

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.

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.

Steps:

• 1.) Line a 13x9 inch banking pan with foil, with ends extending over sides of pan. Mix graham crumbs, butter and 2 TBSP sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling. 2.) Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of whipped topping. Spoon over crust; cover. 3.) Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with remaining whipped topping. Store leftover cheesecake in refrigerator.