no-bake berry smoothie cheesecake

cheesecake is one of those crowd-pleasing, beautiful desserts. but, let's be honest - it's pretty much terrible for you.

i found this version by philadelphia (like the cream cheese) that i absolutely love. made with 1/3 less fat (neuschfatel cheese - have i mentioned i use this in everything. i never ever ever use real cream cheese) and cool whip, it's far lighter than the original. and you don't have to bake it so it whips up in no time.

theirs is a berry smoothie version which is amazing, but try your own add ins - swirl in peanut butter and chocolate, other fruit, or just top with pie filling. i'm going to do it plain and top it with red raspberry pie filling for a festive feel.

no-bake berry smoothie cheesecake
16 servings

2 cups graham cracker crumbs (make your own!)
6 tablespoons butter, melted (you can't escape the butter, so we'll cut back elsewhere)
3 tablespoons sugar
4 (8 oz) packages 1/3 less fat cream cheese, softened (never pay more than $1)
3/4 cup sugar
1 12 oz package frozen mixed berries, thawed and drained (or your own topping)
1 tub whipped topping lite or fat free

1. line 13x9 pan with foil with ends extending over the edge of the pan. mix graham cracker crumbs, butter and 3 tablespoons sugar, press onto bottom of prepared pan. refrigerate while preparing filling.
2. beat cream cheese and 3/4 cup sugar in large bowl with electric mixer until well blended. add berries, beat on low speed just until blended. gently stir in whipped topping. spoon over crust; cover.
3. refrigerate 4 hours or until firm. use foil handles to remove cheesecake from pan before cutting to serve. store leftovers in refrigerator.



what dessert are you serving for christmas/christmas eve dinner??