Fruit Smoothie No Bake Cheesecake

Fruit Smoothie No Bake Cheesecake Recipe - Made with Graham Crackers and Berries

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 4 hours (refrigeration time) | Servings: 12

Introduction

Fruit Smoothie No Bake Cheesecake is a delicious and refreshing dessert that combines the flavors of a classic smoothie with the creamy richness of a cheesecake. This no-bake recipe is perfect for hot summer days when you want a sweet treat without turning on the oven.

History

The idea of combining fruit smoothie flavors with a traditional cheesecake recipe is a modern twist on the classic dessert. This recipe takes inspiration from the popular smoothie bowls trend, where fruit and yogurt are blended together and topped with a variety of toppings.

Ingredients

1.5 cups graham cracker crumbs
0.25 cup melted butter
2 tbsp sugar
4 packages (8 oz or 227 g each) neufchatel cheese (I used cream cheese), softened
0.5 cup sugar
12 oz or 340 g package frozen mixed berries, thawed, drained
8 oz or 227 g tub cool whip, thawed

How to prepare

Line a 13x9 inch baking pan with foil, extending the foil over the sides of the pan.
In a bowl, mix together graham crumbs, butter, and 2 tbsp of sugar. Press the mixture onto the bottom of the pan.
Refrigerate the crust.
In another bowl, beat the cheese and 0.5 cup of sugar until well blended.
Smash the berries and stir them into the cheese mixture.
Stir in 2 cups of Cool Whip.
Spoon the mixture over the crust and cover it.
Refrigerate for 4 hours or until firm.
Use the foil to remove the cheesecake from the pan before cutting it into pieces to serve.
Top with the remaining Cool Whip.
Garnish with whole berries and a mint sprig.

Variations

Try using different types of frozen fruit, such as mango or pineapple, for a tropical twist.
Add a swirl of fruit puree on top of the cheesecake before refrigerating for a colorful finish.
Experiment with different flavored Cool Whip varieties for a fun twist on the classic recipe.

Cooking Tips & Tricks

Make sure to drain the thawed berries well to prevent the cheesecake from becoming too watery.

- Be sure to refrigerate the cheesecake for at least 4 hours to allow it to set properly.

- For a smoother texture, you can blend the berries before adding them to the cream cheese mixture.

- Feel free to customize the recipe with your favorite fruits or toppings.

Serving Suggestions

Serve Fruit Smoothie No Bake Cheesecake chilled with a dollop of whipped cream and fresh berries on top for a beautiful presentation.

Cooking Techniques

This recipe requires no baking and is simple to prepare with just a few basic kitchen tools.

Ingredient Substitutions

You can use any type of cookie crumbs in place of graham cracker crumbs for the crust.

- Substitute margarine or coconut oil for the melted butter if desired.

- Use fresh berries instead of frozen if they are in season.

Make Ahead Tips

Fruit Smoothie No Bake Cheesecake can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Garnish the cheesecake with fresh mint leaves, edible flowers, or a drizzle of fruit syrup for an elegant presentation.

Pairing Recommendations

This cheesecake pairs well with a glass of sparkling wine or a fruity cocktail for a refreshing dessert experience.

Storage and Reheating Instructions

Store any leftovers of Fruit Smoothie No Bake Cheesecake in the refrigerator in an airtight container for up to 3 days. Do not freeze as the texture may become grainy.

Nutrition Information

Calories per serving

Each serving of Fruit Smoothie No Bake Cheesecake contains approximately 350 calories.

Carbohydrates

Each serving of Fruit Smoothie No Bake Cheesecake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Fruit Smoothie No Bake Cheesecake contains approximately 20 grams of fat.

Proteins

Each serving of Fruit Smoothie No Bake Cheesecake contains approximately 6 grams of protein.

Vitamins and minerals

This cheesecake is a good source of vitamin C from the mixed berries.

Alergens

This recipe contains dairy (cream cheese) and gluten (graham cracker crumbs). It may also contain allergens depending on the specific brand of ingredients used.

Summary

Fruit Smoothie No Bake Cheesecake is a decadent dessert that is high in fat and carbohydrates, but also provides some essential vitamins and minerals.

Summary

Fruit Smoothie No Bake Cheesecake is a delightful dessert that combines the flavors of a fruit smoothie with the creamy richness of a cheesecake. This no-bake recipe is easy to prepare and perfect for any occasion. Enjoy a slice of this delicious cheesecake chilled with your favorite toppings for a sweet treat that is sure to impress.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, much like today, and I was visiting my dear friend, Mrs. Jenkins, who lived just down the street from me. Mrs. Jenkins was known for her delicious and inventive recipes, and I always looked forward to trying something new whenever I visited her.

On this particular day, as I stepped into Mrs. Jenkins’ kitchen, I was greeted by the sweet aroma of fresh fruit and cream cheese. Curious, I asked her what she was making, and she smiled and said she was experimenting with a new dessert – a fruit smoothie no bake cheesecake. My mouth watered at the thought of such a combination, and I eagerly offered to help her with the preparation.

As Mrs. Jenkins guided me through the steps of making the cheesecake, I was amazed by how simple and easy it was. There was no need for baking or complicated techniques – just a few ingredients and some mixing and chilling time. Mrs. Jenkins explained that she had come across the recipe in a magazine and had tweaked it to suit her taste preferences.

The first step was to make the crust, which consisted of crushed graham crackers, butter, and a touch of sugar. As I mixed the ingredients together and pressed them into the bottom of the pan, I could already envision the buttery, crunchy base complementing the creamy cheesecake filling.

Next came the filling, a mixture of cream cheese, sugar, vanilla extract, and whipped cream. Mrs. Jenkins showed me how to whip the cream to just the right consistency and gently fold it into the cream cheese mixture to create a light and fluffy texture. I couldn’t resist sneaking a taste of the filling – it was sweet and tangy, with a hint of vanilla that made my taste buds sing.

Finally, it was time to add the fruit. Mrs. Jenkins had chosen a medley of fresh berries – strawberries, blueberries, and raspberries – to add a burst of color and flavor to the cheesecake. As I arranged the berries on top of the filling, I couldn’t help but admire how beautiful and inviting the dessert looked.

After a few hours of chilling in the refrigerator, the fruit smoothie no bake cheesecake was ready to be served. Mrs. Jenkins and I sat down at her dining table, our mouths watering in anticipation of the first bite. As I took my first spoonful, I was blown away by the creamy texture, the buttery crust, and the burst of fruity flavors that danced on my palate.

Mrs. Jenkins and I shared a good laugh as we savored each bite of the cheesecake, marveling at how something so simple could be so utterly delicious. We talked and laughed, reminiscing about past cooking adventures and sharing our love for food and friendship.

As I bid Mrs. Jenkins farewell and headed home with the recipe for the fruit smoothie no bake cheesecake in hand, I couldn’t help but feel grateful for the wonderful friends and experiences that had enriched my life. I knew that this recipe would become a staple in my own kitchen, a reminder of the joy and camaraderie that comes from sharing good food with loved ones.

And so, whenever I make this cheesecake, I think of Mrs. Jenkins and our warm summer day in her kitchen, where I learned not just a recipe, but a lesson in friendship, creativity, and the simple pleasures of life. The memory of finding this recipe for the first time will always bring a smile to my face.