Philadelphia Fruit Smoothie No Bake Cheesecake Recipes

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.

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:

• 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.