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Comida Kraft
Quick Sour Cream and Fruit-Topped Cheesecake
Quick Sour Cream and Fruit-Topped Cheesecake

Quick Sour Cream and Fruit-Topped Cheesecake

10 Min(s)
10 Min(s) Prep
This Quick Sour Cream and Fruit-Topped Cheesecake isn't literally as light as air. But it certainly does have a heavenly sort of airiness to it.
What You Need
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8 servings
Original recipe yields 8 servings
1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. sugar
1/2 cup blueberries
1/2 cup raspberries
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Let's Make It
1
Spoon cheesecake filling into crust. Smooth top lightly with back of spoon to form even layer.
2
Mix sour cream and sugar; spread over filling. Top with fruit. Garnish with mint sprigs, if desired.
3
Serve immediately. Or cover and refrigerate until ready to serve. Store leftovers in refrigerator.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Nutrition
Calories
410
Calories From Fat
0
% Daily Value*
Total Fat 30g
38%
Saturated Fat 18g
90%
Trans Fat 1.5g
Cholesterol 95mg
32%
Sodium 420mg
18%
Total Carbohydrates 31g
11%
Dietary Fibers 1g
4%
Sugars 22g
44%
Protein 5g
10%
Vitamin A
20%
Vitamin C
4%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 8 servings, one slice 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.
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