Independence Day Recipes
Fourth of July Cheesecake
Yield: 16 servings
Ingredients
- 1 1/2 cups Honey Maid Graham Cracker Crumbs
- 1/2 cup (1 stick) butter or margarine, melted
- 1/4 cup granulated sugar
- 2 (8 ounce) packages Philadelphia Cream Cheese, softened
- 2 cups powdered sugar
- 1 (8 ounce) tub Cool Whip Whipped Topping, thawed*
- 1 cup strawberry jam, heated
- 1 pint (2 cups) blueberries
Instructions
- Mix crumbs, butter and granulated sugar. Press firmly onto bottom of 13 x 9-inch dish.
- Beat cream cheese and powdered sugar with electric mixer on medium speed until well blended.
- Gently stir in whipped topping. Spoon over crust.
- Refrigerate at least 1 hour or overnight.
- Press assorted sizes of star cookie cutters lightly into top of cheesecake.
- Drizzle jam over surface of remaining cheesecake; spread gently to completely cover area around the stars. Carefully remove cookie cutter.
- Arrange blueberries around edge of cheesecake.
- Store leftover cheesecake in refrigerator.
Notes
* How to Thaw Cool Whip: Place unopened 8 ounce tub of Cool Whip in the refrigerator for 4 hours. We DO NOT recommend thawing Cool Whip Whipped Topping in the microwave.
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company