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Fourth of July Blueberry Cheesecake

 

:)
19

Yield

16

servings

Prep

25

min

Cook

0

min

Ready

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 ½ cups graham cracker crumbs
*
½ cup butter
or margarine, melted, or you can use 1/4 cup butter, 1/4 cup vegetable oil
4 tablespoons granulated sugar replacement
*
16 ounces cream cheese (reduced-fat)
2 packages, softened
*
2 cups powdered sugar
8 ounces whipped topping, prepared
thawed
1 cup strawberry jam
heated
*
1 pint blueberries
*

Directions

Combine well graham cracker crumbs, butter and granulated sugar in a big bowl.

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 2 hours or overnight.

Press assorted sizes of star cookie cutters lightly into top of cheesecake.

Drizzle heated strawberry jam over surface of remaining cheesecake.

Spread gently to completely cover area around the stars.

Carefully remove cookie cutter.

Place blueberries evenly around edge of cheesecake.

Keep leftover cheesecake in refrigerator.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 11948% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 44mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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