23
Jun
Posted on 2009 under Cheesecake, Desserts |
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Is the heat getting to you? Don’t let it! When I was a kid, I used to freeze my t-shirts and wear them to school…that wasn’t always a good idea! What’s a great idea is this Fruity Frozen Cheesecake. A great thing about this recipe is that you can always mix and match your fruits to your liking. Since it’s strawberry and cherry season, we can easily experiment with those two fruits. This cheesecake can easily become a summer tradition! Lesson to be learned: freeze cheesecakes, not t-shirts!
| 1 cup HONEY MAID Graham Cracker Crumbs |
| 3 Tbsp. sugar |
| 3 Tbsp. butter or margarine, melted |
| 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened |
| 3/4 cup sugar |
| 1-1/3 cups orange juice |
| 2 cups blueberries, raspberries or sliced strawberries |
| 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed |
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| PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix graham cracker crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan. Bake 10 minutes: set aside. |
| BEAT cream cheese and remaining sugar with electric mixer on medium speed until well blended. Add orange juice; mix well. Gently stir in berries and the whipped topping. Pour over crust. |
| FREEZE 6 hours or until firm. Let stand at room temperature 15 minutes before cutting into 12 slices to serve. Store leftover cheesecake in freezer. |
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