Independence Day Recipes

Fourth of July Cheesecake

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

  1. Mix crumbs, butter and granulated sugar. Press firmly onto bottom of 13 x 9-inch dish.
  2. Beat cream cheese and powdered sugar with electric mixer on medium speed until well blended.
  3. Gently stir in whipped topping. Spoon over crust.
  4. Refrigerate at least 1 hour or overnight.
  5. Press assorted sizes of star cookie cutters lightly into top of cheesecake.
  6. Drizzle jam over surface of remaining cheesecake; spread gently to completely cover area around the stars. Carefully remove cookie cutter.
  7. Arrange blueberries around edge of cheesecake.
  8. 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



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