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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 176.5
  • Total Fat: 11.0 g
  • Cholesterol: 28.0 mg
  • Sodium: 199.2 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 5.8 g

View full nutritional breakdown of Philadelphia "Fruit Smoothie"No-bake Cheesecake done my way! calories by ingredient
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Philadelphia "Fruit Smoothie"No-bake Cheesecake done my way!

Submitted by: GREENLEE25

Introduction

Yummy! Yummy!
Number of Servings: 20

Ingredients

    Crust:
    1 1/2 cups graham cracker crumbs
    1/8 cup margarine, melted
    1 tsp ground cinnamon

    Filling:
    4 (250 g) packages light cream cheese, softened
    1/4 cup sugar
    2 cups frozen mixed berries (Blackberries, raspberries, blueberries), thawed and well drained
    2 cups frozen whipped topping, thawed

Directions

Line a 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, margarine and cinnamon. Press firmly into bottom of prepared pan. Chill while preparing filling.

Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed utnil well-blended. Smash drained berries with a fork and stir into cream cheese mixture. Gently stir in the whipped topping. Spoon over crust and cover.

Chill for 6 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store any leftovers in the fridge.

Serves 20.

Number of Servings: 20

Recipe submitted by SparkPeople user GREENLEE25.






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