Do you love berries? If you do, this cheesecake is to die for! It's super creamy and the perfect amount of sweet. I'm not big on super sweet things, and I thought this was delicious. I wouldn't take this somewhere it has to sit outside because it does melt quickly, I recommend leaving it in the freezer for an hour or so to harden before bringing it out to serve. It will help keep it's shape longer, but it doesn't last long, so you should be okay! Or put it in the freezer to set overnight, you'll have to wait to thaw it out and decorate with berry toppings right before you are about to serve it. Best recommendation is to just eat it right when it's ready!
Ingredients:
1 cup Graham Cracker crumbs
1/4 cup Butter, melted
4 cups mixed fresh Berries (blueberries, blackberries, raspberries, halved strawberries), divided
1 cup Sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping
Instructions:
Mix graham crumbs and butter; press onto bottom of 9-inch springform pan. If you want to transport to a different dish, I recommend lining it with parchment paper.
Mash 2 cups berries with 1/4 cup sugar in medium bowl.
Beat cream cheese and remaining sugar in large bowl with mixer until blended.
Add mashed berries; beat on low speed just until blended. Gently stir in COOL WHIP; spoon over crust.
Refrigerate 6 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with remaining berries.
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