Description
A patriotic creamy dessert blending sweet-tart berries with rich cream cheese and whipped topping. Perfect for summer gatherings with a vibrant, no-fuss design.
Ingredients
2 cups graham cracker crumbs
6 tablespoons melted butter
24 oz cream cheese (room temperature)
1 cup sugar (adjust to taste)
16 oz whipped topping (frozen and thawed)
3 cups strawberries (sliced)
2 cups blueberries (fresh, or cherries/raspberries)
1 teaspoon vanilla extract (or almond extract for alternative flavor)
Instructions
Line a 9-inch springform pan with parchment paper
Pulse graham crackers in a food processor until fine crumbs form
Mix crumbs with melted butter and press into pan to form crust
Beat cream cheese and sugar until fully combined
Fold in whipped topping gently to maintain lightness
Stir in vanilla extract for enhanced aroma
Fold 2 cups strawberries and 1 cup blueberries into batter
Pour mixture into prepared crust
Bake at 350°F (175°C) for 40 minutes or until center is set
Cool completely, then refrigerate for 1 hour before serving
Notes
For gluten-free option: use gluten-free graham crackers
Freeze cheesecake base for 20 minutes before baking to prevent collapse
Adjust sugar to account for sweetness of berries
Serving suggestion: Garnish with additional fresh berries and whipped topping
Nutrition
- Serving Size: 1 slice
- Calories: 427
- Sugar: 15g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 80mg