This berry cheesecake is brimming with fresh mixed berries.
Ingredients
- 1.25 cups Honey Maid Graham Crumbs
- 0.25 cups butter , melted
- 2 packages Philadelphia Light Brick Cream Cheese Spread , 250 g
- 0.75 cups sugar
- 4 cups mixed fresh berries , blueberries, blackberries, raspberries, strawberries
- 2 cups thawed Cool Whip Light Whipped Topping
Instructions
-
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.
Nutrition Facts
Per serving
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