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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (162g) Recipe makes 8 servings The following items or measurements are not included below: 1/4 butter |
||
| Calories 387 | ||
| Calories from Fat 201 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.4g | 34% | |
| Saturated Fat 15.7g | 78% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 182mg | 7% | |
| Potassium 172mg | 4% | |
| Total Carbohydrate 44.5g | 14% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 36.3g | ||
| Protein 4.2g | 8% | |
Ingredients
- 1 1/4 cups graham cracker crumbs or chocolate graham cracker crumbs
- 1/4 melted butter or margarine
- 1 (250 g) package cream cheese
- 3/4 cup sugar
- 1 1/3 cups orange juice or raspberry juice or limeade or grape juice or pink lemonade
- 1 cup strawberries or blueberries or raspberries (fresh or frozen)
- 1 (1 liter) container thawed Cool Whip
Directions
1
Combine the graham crumbs and butter, press on bottom of 9 inch springform pan.2
Beat the cream cheese with the sugar in bowl with an electric mixer until smooth.3
Whisk in the juice, the fresh or frozen fruit and the whole tub of Cool Whip, combine well.4
Pour over prepared crust, freeze until firm, remove from freezer and let stand in refrigerator for 15 minutes before serving.5
You can freeze this as well.6
To freeze, wrap cheesecake securely in plastic wrap followed by foil if desired, Freeze up to 2 months.
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- Course > Desserts > Cheesecakes
- Main Ingredient > Fruit > Berries
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Freezer
- Preparation > Technique > No Cook
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood
- Dietary > Kid Pleaser
- Dietary > Free of... > Egg-free
Featured Reviews for This Recipe
From: Hi-desertKath
On Nov 21, 2008
I just made this recipe (it is in the freezer). I used wvscrapqueen's suggestion and made cupcake size. It was only after I ended up with lots extra that I realized (since I am extremely metric challenged) that I had used two extra cups of Cool whip! It still tastes good but I thought I would give these accurate measurements for others in the U.S. who don't have these products in metric measurements. A 250g package of cream cheese equals 8.81 ounces. 1 liter of Cool Whip equals 4 cups (an 8 ounce container equals 3 cups). I will try this again with the correct measurements as mine tastes a bit Cool Whippy. Thanks.
From: wvscrapqueen
On Aug 8, 2008
Very easy to make. Tasty too! I used aluminum cupcake holders to create individual desserts and froze. Ended up with 2 dozen cupcake sized cakes. Great recipe! Thanks!
From: Cookin-jo
On Apr 16, 2006
A very good dessert for children. My son said it tasted like blueberry cheescake ice cream, yum! I used raspberry punch, frozen blueberries, low fat cream cheese and lite cool whip.
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