Blueberry No-Bake Cheesecake

Blueberry No-Bake Cheesecake
By: Kraft Philadelphia

2 cups HONEY MAID graham cracker crumbs
6 Tablespoons butter, melted
1 cup granulated sugar, divided
4 pkg (8oz each) Neufchatel (low-fat) cream cheese, softened
½ cup blueberry preserves
Grated zest from 1 lemon
1 pkg (16oz) frozen blueberries, thawed, drained
1 tub (8oz) COOL WHIP LITE whipped topping, thawed

Mix crumbs, butter and ¼ cup sugar; press firmly onto bottom of 9x13 pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and remaining ¾ cup sugar in large bowl with electric mixer on medium speed until well blended. Add preserves and lemon zest, mix until blended. Stir in blueberries. Gently stir in whipped topping. Spoon over crust; cover.

Refrigerate 4 hours or until firm. Garnish as desired. Store leftovers in refrigerator.

***Note: to make it with fresh blueberries: place 2 cups blueberries in small bowl with 2 Tablespoons sugar; mash with fork. Add to Neufchatel cheese mixture; continue as directed***

Makes 16 servings (1 piece each)