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Quick Sour Cream And Fruit-topped Cheesecake

  • Prep Time: 10 Minutes (Total Time 10 Minutes)
  • Serving Size: 8
  • 1 tub (24.2 oz) PHILADELPHIA Ready-To-Eat Cheesecake Filling
  • 1 HONEY MAID Graham Pie Crust (6 Ounces)
  • 1/2 cup BREAKSTONE'S Or KNUDSEN Sour Cream
  • 1 tablespoon Sugar
  • 1/2 cup Blueberries
  • 1/2 cup Raspberries
  • SPOON cheesecake filling into crust. Smooth top lightly with back of spoon to form even layer.

    MIX sour cream and sugar; spread over filling. Top with fruit. Garnish with mint sprigs, if desired.

    SERVE immediately. Or cover and refrigerate until ready to serve. Store leftovers in refrigerator.

    RECIPE COURTESY OF KRAFT FOODS