Blackberry Smoothie Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A great idea for all those summer blackberries. I needed a recipe to use my blackberris with and a good place to look before I discovered the family here was Kraft. This recipe is soooooo delicious I just had to share it and the pic. Ingredients:
1-1/2 c. graham cracker crumbs |
1/4 c. (1/2 stick) butter, melted |
2 tbs. sugar |
4 pkg. (8 oz. each) cream cheese, softened |
3/4 c. sugar |
12 oz.blackberries ( i use fresh picked but you can use frozen just thawed and drained.) |
1-8 oz. tub cool whip |
Directions:
1. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
2. Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of prepared pan.
3. Refrigerate while preparing filling.
4. Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash berries with fork; stir into cheese mixture.
5. Gently stir in 2 cups of the whipped topping.
6. Spoon over crust; cover.
7. Refrigerate 4 hours or until firm.
8. Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
9. Top with the remaining whipped topping.
10. Store any leftover cheesecake in refrigerator.
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