American Berry No-bake Cheesecake
- Prep Time: 15 Minutes (Total Time: 3 Hours 15 Minutes)
- Serving Size: 8
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, Softened
- 1/3 cup Sugar
- 2 cups Thawed COOL WHIP Whipped Topping
- 1 HONEY MAID Graham Pie Crust (6 Ounces)
- 1 pt. (2 cups) Strawberries, Halved
- 1/3 cup Blueberries
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping.
SPOON into crust.
REFRIGERATE 3 hours or until set. Arrange strawberries and blueberries in rows on top of cheesecake to resemble flag. (Or, arrange fruit in other desired design on top of cheesecake.) Store leftover cheesecake in refrigerator.
KRAFT KITCHENS TIPS
Looking for a reduced-fat version of this summertime favorite? Save 10g of total fat, 6g of saturated fat and 90 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; COOL WHIP LITE Whipped Topping and a ready-to-use reduced fat graham cracker crumb crust.
Best of Season
Omit strawberries and blueberries. Prepare cheesecake as directed. Top with 2-1/3 cups combined fresh raspberries and sliced peaches.
RECIPE COURTESY OF KRAFT FOODS