Fruit Smoothie No Bake Cheesecake

Combine graham cracker crumbs, melted butter, and 2 tbsp sugar in a medium bowl, stirring until the mixture resembles wet sand.

Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan or similar dessert dish, using the bottom of a measuring cup to create an even layer.

Beat the softened neufchatel cheese and ½ cup sugar together in a large bowl using an electric mixer on medium speed for 2-3 minutes until smooth and creamy.

Fold the thawed and drained frozen mixed berries gently into the cheese mixture using a spatula until evenly distributed.

Fold the thawed Cool Whip into the cheese and berry mixture in two additions, using gentle strokes to maintain the airy texture and avoid deflating the filling.

Spread the cheesecake filling evenly over the graham cracker crust, smoothing the top with a spatula.

Refrigerate the cheesecake for at least 2 hours, or until firm enough to slice cleanly.

Run a thin knife around the edges of the pan before releasing the springform clamp, then slice into 4 equal portions and serve chilled.