Fourth of July Cheesecake
Prep time20 min
Total time1hr 20min
ServingsMakes 16 servings.
Ingredients
- 1½ cups HONEY MAID Graham Cracker Crumbs
- ½ cup (1 stick) butter or margarine, melted
- ¼ cup granulated sugar
- 2 pkg. (8 oz. each) brick cream cheese, softened
- 2 cups powdered sugar
- 1 tub (8 oz.) frozen 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-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions. - How to Thaw Whipped Topping
Place unopened 8-oz. tub of whipped topping in the refrigerator for 4 hours. We DO NOT recommend thawing frozen whipped topping in the microwave.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 370 |
| % Daily Value* | |
| Total fat 19g | |
| Saturated fat 12g | |
| Cholesterol 45mg | |
| Sodium 220mg | |
| Carbohydrate 47g | |
| Dietary fiber 1g | |
| Total sugars 37g | |
| Protein 3g | |
| Vitamin A | 10 %DV |
| Vitamin C | 4 %DV |
| Calcium | 2 %DV |
| Iron | 2 %DV |
