Description

This no-bake berry cheesecake is a light and refreshing dessert perfect for any occasion. Combining a crumbly graham cracker crust with a creamy, reduced-fat cream cheese filling and topped with a medley of fresh berries and cool whipped topping, it delivers a delightful balance of sweetness and tang without the need for baking. Ideal for warm weather or when you want a quick, impressive dessert without turning on the oven.

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)

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Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
Press crust into pan: Transfer the crumb mixture into a 9×13 inch pan or a springform pan. Press the crumbs firmly and evenly into the bottom of the pan to form a compact crust layer. Refrigerate to set while preparing the filling.
Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
Fold in Cool Whip: Gently fold the thawed Cool Whip into the cream cheese mixture until fully combined and fluffy, taking care not to deflate the mixture.
Assemble cheesecake: Spread the cream cheese and Cool Whip filling evenly over the chilled graham cracker crust, smoothing the top with a spatula.
Add berry topping: Sprinkle the fresh mixed berries evenly over the cheesecake filling, arranging them attractively.
Chill before serving: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm and well set.
Serve: Slice into 16 servings and enjoy chilled for best texture and flavor.

Notes

Use room temperature cream cheese for a smoother filling.
The cheesecake can be stored covered in the refrigerator for up to 3 days.
Fresh berries can be substituted with frozen, but fresh is preferred for best presentation and texture.
For a gluten-free option, use gluten-free graham cracker crumbs.
Ensure the Cool Whip is fully thawed before folding to maintain a light texture.