Celebrate National Cheesecake Day on July 30! With no hot oven required, this no-bake cheesecake is ideal for summer weather.
1 cup graham cracker crumbs
1/4 cup butter, melted
4 cups mixed fresh berries (blueberries, blackberries, raspberries, halved strawberries), divided
1 cup sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping
Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
Mash 2 cups berries with 1/4 cup sugar in medium bowl. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add mashed berries; beat on low speed just until blended. Gently stir in COOL WHIP; spoon over crust.
Refrigerate 6 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with remaining berries.