Red White and Blueberry Cheesecake
This red white and blueberry cheesecake is a great no bake dessert, that is perfect for serving up for the Fourth of July! Topped with fresh whipped cream, and berries, it's a beautiful and easy patriotic dessert.
Servings: 8
Calories: 464kcal
For the Graham Cracker Crust:
- 6 TBS melted butter
- 10 graham crackers (into about 1 1/4 cups graham cracker crumbs)
For the Whipped Cream:
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract
- 1/4 cup white granulated sugar
For the Cheesecake Filling:
- 8 oz cream cheese (softened, 1 block)
- 6 TBS white granulated sugar
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice (optional)
For Cheesecake Topping:
- 2 cups fresh raspberries
- 1/2 cup fresh blueberries
For the Graham Cracker Crust:
Using a food processor, pulse your graham crackers until they are fine crumbs. (Or put the graham crackers into a ziplock bag and hammer them with a mallet or rolling pin till you have a nice crumb.)
Mix together graham cracker crumbs and butter in a small bowl, and stir till the crumbs are fully coated in butter.
Pour into a 9 inch pie plate and press down evenly to cover the bottom and up the sides of the pan.
Put the pan in refrigerator until firm, about 15 minutes.
For the Whipped Cream:
Add the heavy cream to a bowl of a stand mixer, or mix with a hand mixer, starting at low speed and increasing to high speed.
Add in the sugar and vanilla extract and continue beating until the whipped cream is stiff.
For the Cheesecake Filling:
Beat cream cheese for 2-3 minutes until nice and smooth.
Mix together softened cream cheese, sugar, vanilla extract, and lemon juice until well blended.
Measure out 1 1/2 cups of the whipped cream and carefully fold it into the cream cheese mixture with a rubber spatula.
Spoon the mixture into the graham cracker crust, and spread the top evenly to smooth it out.
For Cheesecake Topping:
Spoon the rest of the whipped cream into a bag with a 1M piping tip.
Pipe little rosettes onto the edges of the cheesecake all the way around.
Lightly draw a star onto the cheesecake topping with a fork.
Arrange raspberries to fill in the shape of the star.
Arrange blueberries onto the edges.
Carefully cover the cheesecake with plastic wrap and place in the fridge for 6 hours, up to 12 hours before slicing and serving.
Calories: 464kcal | Carbohydrates: 31g | Protein: 4g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 300mg | Potassium: 104mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1303IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg