warning: this recipe contains lots cheese, butter & sugar. If you are counting calories, you shouldn’t be here. I warned you.
2 Cups graham cracker crumbs
6 Tbsp. Butter, melted
3 Tbsp. Sugar
4 pkg (8oz each) Philadelphia Neufchatel Cheese, softened
3/4 cup sugar
1 pkg (12oz) frozen mixed berries (strawberries, raspberries, blueberries & blackberries), thawed, drained
1 tub (8oz) cool whip lite, thawed
Line a 13×9″ pan with foil with ends of foil extending over sides of pan. Mix graham crumbs, butter, and 3 Tbsp sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
Beat Neufchatel cheese & 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add drained berries; beat on low speed just until blended. Gently stir in 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. Garnish as desired. Store left over cheesecake in refrigerator.
Thank you to my neighbor Emily for sharing this recipe with all of us. You may recognize her belly from my previous post.