Berry Swirl No-Bake Cheesecake
1 pkgBerry Swirl No-Bake Cheesecake Mix (Pack of 2), divided
1⁄3 cup frozen raspberries
1 brick (8 oz/250 g) cream cheese, room temperature
1 1⁄2 cups whipping cream
1 prepared 9" graham pie shell or prebaked crust
- In 4-Cup Prep Bowl, combine 1 tbsp mix with raspberries. Microwave, uncovered, 1 min or until hot. Mash and stir together; set aside in the fridge.
- Using a stand mixer or hand mixer, beat cream cheese with remaining mix on medium-high until smooth. Scrape the sides of the bowl.
- Gradually add cream, whipping until soft peaks form.
- Fill into prepared pie shell; smooth top. Dollop raspberry mixture over top. Using a toothpick or butter knife, swirl to desired look. Freeze 2 hrs, or until set. Refrigerate until ready to serve. If making ahead, keep frozen and place in refrigerator prior to serving.
Per serving (1 slice): Calories 260, Fat 19 g (Saturated 11 g, Trans 1 g), Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 21 g (Fibre 1 g, Sugars 11 g), Protein 3 g.
Find prepared graham pie shells in the baking section of most grocery stores. Or use a frozen 9" pie crust. Follow direction on pack to pre-bake shell.
Swap raspberries with blackberries or blueberries. No time to swirl? Simply fold berry mixture into the cheesecake mixture before filling pie shell.