Fruit Smoothie No Bake Cheesecake

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 16
• 1 1/2 cups honey maid graham cracker crumbs
• 1/4 cup butter, melted
• 4 (250 g) packages philadelphia light brick light cream cheese, softened
• 1/2 cup sugar
• 2 cups frozen mixed berries, thawed, well drained (strawberries, raspberries, blueberries and blackberries)
• 3 cups thawed cool whip light whipped topping, divided

Recipe

• 1 line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. mix graham crumbs and butter; press firmly onto bottom of prepared pan. refrigerate while preparing filling.
• 2 beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. smash drained berries with fork; stir into cream cheese mixture. gently stir in 2 cups of the whipped topping. spoon over crust; cover.
• 3 refrigerate 6 hours or overnight until firm. use foil handles to remove cheesecake from pan before cutting into pieces to serve. top with the remaining 1 cup whipped topping. store leftover cheesecake in refrigerator.