No Bake Berry Smoothie Cheesecake Food

PHILADELPHIA 'FRUIT SMOOTHIE' NO-BAKE CHEESECAKE

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
• Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add berries; beat on low speed just until blended. Whisk in COOL WHIP. Pour over crust.
• Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.

NO-BAKE STRAWBERRY CHEESECAKE BARS

Steps:

• For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
• Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
• For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
• Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
• Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
• To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.

TRIPLE BERRY NO-BAKE CHEESECAKE

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.

FRUIT SMOOTHIE NO BAKE CHEESECAKE

Steps:

• 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.
• 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.
• 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.

FRUIT SMOOTHIE NO-BAKE CHEESECAKE

Steps:

• FOR THE CRUST: Line 13"x9" baking dish with foil, with ends of foil extending over sides of pan [to be used as handles].
• Mix graham crumbs, butter & 2 Tbsp sugar.
• Press firmly onto bottom of prepared pan.
• Refrigerate while preparing filling.
• FOR THE FILLING: In large bowl with electric mixer on medium speed, beat cheese & 1/2 cup sugar until well blended.
• In another bowl, smash drained berries with fork.
• Stir berries into cheese mixture.
• Gently stir in 2 cups whipped topping.
• Spoon over crust.
• Cover & refrigerate 4 hours or until firm.
• Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
• Top each piece with dollops of remaining whipped topping.
• Store leftovers in refrigerator.

BEAUTIFUL NO BAKE CHEESECAKE

Steps:

• Put graham crackers in a large reseable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar add butter, and stir until well combined.
• Press crumb mixture into a 9-inch springform pan; spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling. Using an electric mixer set at medium high speed, beat cream cheese in large bowl until smooth. Beat in the condensed milk a little at a time. Beat in lemon juice and vanilla.
• Pour filling into crust, cover and refrigerate 2 1/2 to 3 hours.
• Remove side of pan.

BERRY BLISS CHEESECAKE

Steps:

• 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.