Description
This no-bake berry cheesecake is a delightful and easy-to-make dessert that combines a buttery graham cracker crust with a creamy, lightened cream cheese filling and a fresh mixed berry topping. Perfect for summer gatherings or a quick treat, it requires no oven time and is ready to enjoy after chilling.
Ingredients
Scale
Crust
- 2 Cups Low Fat Graham Cracker Crumbs
- 6 Tbsp. Butter, melted
- 3 Tbsp. Sugar
Filling
- 4 Pkg. (8 oz. each) Philadelphia 1/3 Less Fat Cream Cheese (Neufchatel), softened
- 1 Cup Sugar
- 1 Tub (8 oz.) Cool Whip, thawed
Topping
- 3 Cups Fresh Berries (blackberries, raspberries, blueberries, and chopped strawberries)
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9×13 inch dish to form the crust. Refrigerate to set while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy. Gently fold in the thawed Cool Whip until everything is evenly incorporated, creating a light and fluffy cheesecake filling.
- Assemble the cheesecake: Spread the cream cheese filling evenly over the chilled graham cracker crust, smoothing the top with a spatula. Refrigerate for at least 3 hours, or until firm enough to slice.
- Add the topping: Just before serving, arrange the fresh mixed berries evenly over the top of the cheesecake. Serve chilled and enjoy the fresh, creamy dessert.
Notes
- Use full-fat cream cheese if preferred for a richer flavor, though it will increase calories.
- Chilling time is crucial for the cheesecake to set properly; avoid rushing this step.
- Feel free to substitute berries with your favorite fruit or use frozen berries after thawing and draining excess liquid.
- This cheesecake is best served within 2 days for optimal freshness.
