This creamy Fruity Cheesecake is a true crowd-pleaser - it serves 24 and features a medley of fresh blueberries, strawberries and kiwi. Celebrate the season with this delectable party-perfect, make-ahead cheesecake.
What do I need ?
Original recipe yields 24 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 cup each blueberries, sliced fresh strawberries and sliced peeled kiwi
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How do I make it ?
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, margarine and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix. Pour over crust.
Bake 45 min. to 1 hour or until centre is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan; discard foil. Place cheesecake on platter. Spread top of cheesecake with Cool Whip; cover with fruit.
Kraft Kitchen Tips!
For extra lemon flavour, add 1 Tbsp. lemon zest to batter before pouring over crust.
Savour a serving of this crowd-pleasing dessert on special occasions.
Substitute fresh raspberries for the sliced kiwi.
Calories From Fat
% Daily Value
Total fat 18 g
Saturated fat 11 g
Cholesterol 85 mg
Sodium 280 mg
Total carbohydrate 25 g
Dietary fibre 1 g
Sugars 20 g
Protein 5 g
Makes 24 servings, 1 piece (96 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.