Skip to main content
Dessert

Fruit Smoothie No Bake Cheesecake

A chilled cheesecake made with a graham cracker crust, neufchatel cheese, frozen berries, and Cool Whip.

From the Recipes Wiki (Fandom) · 7 ingredients
Jump to recipe ↓

Why it works: Cheese and cream cheese match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 473 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Fruit Smoothie No Bake Cheesecake

Time4 hours in the refrigerator

Ingredients

Directions

Prepare the crust

  1. Line a 13x9 inch baking pan with foil, extending foil over the sides of the pan.

  2. Mix graham cracker crumbs, butter, and 2 tbsp sugar, then press the mixture onto the bottom of the pan.

  3. Refrigerate the crust.

Make the filling

  1. Beat neufchatel cheese and ½ cup sugar in a bowl until blended.

  2. Smash frozen berries and stir them into the cheese mixture.

  3. Stir in 2 cups of Cool Whip.

  4. Spoon the cheese mixture over the crust and cover the pan.

  5. Refrigerate for 4 hours or until firm.

Serve

  1. Use the foil to lift the cheesecake from the pan before cutting it into pieces to serve.

  2. Top the cheesecake with the remaining Cool Whip.

  3. Garnish with whole berries and a mint sprig.

Nutrition, whole recipe (rough)

429Calories
10 gProtein
32 gFat
26 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Cream Cheese1 oz (28g)99
Cracker5 saltine crackers (15g)66
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + cream cheesetop 4% of all pairs
    Smell alikestrong
    Cooked together473 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Butter + cream cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,747 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + cream cheesetop 26% of all pairs
    Smell alikelow
    Cooked together2,791 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Neufchatel cheese
Forms the creamy, sliceable body of the cheesecake filling.
Graham cracker crumbs
Form the base crust that holds the cheesecake together when sliced.
Cool whip
Adds air and lightness, giving the filling a softer, mousse-like texture.
Mixed berries
Add fruit flavor, tartness, and moisture to the cheese filling.
Butter
Binds the graham cracker crumbs so the crust holds its shape.

The step that matters

Drain the thawed berries well before stirring them in. Excess liquid from thawed fruit can thin the cheese filling and keep it from setting firm, so the cheesecake may not slice cleanly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Cheese BallsCheese Balls97 recipesCheese CakeCheese Cake55 recipesCream CheeseCream Cheese46 recipesLemon PieLemon Pie37 recipes