Cheesecake or ice cream? Experience the flavour and texture of both in this Frozen Berry Cheesecake recipe- cream cheese, fresh berries and graham wafers come together in this simple frozen cheesecake dessert.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups graham crumbs
1/3 cup butter, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 can (300 mL) sweetened condensed milk
1 cup plain low fat Greek-style yogurt
1 Tbsp. zest and 1/4 cup juice from about 2 lemons
2 cups thawed Cool Whip Whipped Topping
1 cup each blueberries and raspberries and sliced strawberries
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How do I make it ?
Mix graham crumbs and butter; press onto bottom and up side of 9-inch springform pan.
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add yogurt, lemon zest and juice; mix well. Gently stir in Cool Whip. Pour over crust. Freeze 3 hours or until firm.
Remove cheesecake from freezer 15 min. before serving. Combine berries; serve over individual servings of cheesecake.
Kraft Kitchen Tips!
Substitute crushed ginger snaps for the graham crumbs.
Prepare using vanilla nonfat Greek-style yogurt.
Calories From Fat
% Daily Value
Total fat 14 g
Saturated fat 9 g
Cholesterol 35 mg
Sodium 190 mg
Total carbohydrate 27 g
Dietary fibre 1 g
Sugars 20 g
Protein 5 g
16 servings, 1 piece (104 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.