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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Blueberries, blackberries, raspberries, and strawberries make this no-bake cheesecake a springtime favourite. Ingredients:
1 1/4 cups honey maid graham crumbs |
1/4 cup butter, melted |
2 (250 g) packages philadelphia light brick cream cheese spread, softened |
3/4 cup sugar |
4 cups mixed fresh berries (blueberries, blackberries, raspberries, strawberries) |
2 cups thawed cool whip light whipped topping |
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.
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