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Fourth of July Cheesecake

Prep time

20 min

Total time

1 hr 20 min

Servings

Makes 16 servings.

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    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 pkg. (8 oz. each) brick cream cheese, softened
    • 2 cups powdered sugar
    • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
    • 1 cup strawberry jam, heated
    • 1 pt. (2 cups) blueberries
Preparation
  • Mix crumbs, butter and granulated sugar. Press firmly onto bottom of 13x9-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.

Recipe Tips

Size-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.

How to Thaw COOL WHIPPlace unopened 8-oz. tub of COOL WHIP in the refrigerator for 4 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.

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