TBD on Ning

Berry Bliss Cheesecake
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


Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
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.
Refrigerate 6 hours. Serve topped with remaining berries


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