No Bake Cheesecake

1 1/2 cups Graham cracker crumbs
1/4 cup butter, melted
2 Tbsp sugar
4 8 oz pkg Philadelphia Neufchatel cheese, (1/3 less fat then regular cream cheese)
1/2 cup sugar
1- 12 oz pkg frozen mixed berries (strawberries, raspberries, blueberries and blackberries) (or berries of your choice to make up 12 oz.

Line a 13 x 9 inch baking pan with foil, with the ends of foil extending over the sides of the pan. Mix graham crackers crumbs, butter and 2 Tbsp. sugar; press firmly into the bottom of prepared pan. Refrigerate while making the filing

Beat Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. smash drained and unthawed berries with a fork, stir into cheese mixture. Gently stir in 2 cups of the whipped topping . Spoon over crust and cover

refrigerate for 4 hours or until firm. Use fill handles to remove cheese cake from the pan before cutting to pieces to serve. Top with remaining whip topping. Store left over cheese cake in refrigerator

You can also make this recipe as mini cheese cakes. Get mini cheese cake liners and put them in mini cup cake pans, put your graham cracker cups in the bottom and press firmly, then add cheese cake mixture to the top of the liners, put in refrigerator until set, top whip cream or fruit. A great holiday treat.