Berry Bliss Cheesecake recipe

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Ingredients

1 ¼ cups HONEY MAID Graham Crumbs
¼ cup butter, melted
2 (250 g) packages PHILADELPHIA Light Brick Cream Cheese Spread, softened
¾ cup sugar
4 cups mixed fresh berries (blueberries, blackberries, raspberries, strawberries)
2 cups thawed COOL WHIP Light Whipped Topping

Nutrition Info

189 calories
carbohydrate: 21.8 g
cholesterol: 22.3 mg
fat: 9.4 g
fiber: 0.7 g
protein: 3.6 g
saturatedFat: 6.2 g
servingSize: -
sodium: 208.3 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter, press onto bottom of prepared pan.

  2. 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.

  3. Refrigerate 6 hours. Serve topped with remaining berries.

Recipe Yield

1 9-inch cheesecake

Recipe Note

Blueberries, blackberries, raspberries, and strawberries make this no-bake cheesecake a springtime favourite.

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