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It’s officially July! I’m currently pondering where more than half of the year has already gone, and how my little boys are going to be 2 years old and 3 years old in the next two months. The good news is that the 4th of July is almost here! Time for fireworks and BBQ’s to celebrate the good old U.S. of A!
I have the absolute most perfect dessert recipe that’s sure to add some pizzaz to your party. This no bake cheesecake recipe is great because, honestly, who wants to be baking when it’s so hot outside? Not this gal! Turning on an oven in South Florida during this Summer weather is totally out of the question for me.
I want to be outside hanging out with my friends and family. I want to smell the BBQ cooking up some amazing food, enjoy splashing in the pool with my kids, and having fun! I need side dishes and desserts that are easy to go along with whatever my husband is grilling. So, this no bake cheesecake is the perfect 4th of July party dessert!
I was recently shopping at Walmart and picked up some Philadelphia Cream Cheese (in the dairy case) and Cool Whip (in the freezer dessert aisle) to use in this recipe. I also grabbed large containers of fresh strawberries and fresh blueberries from Walmart’s extensive produce section.
No Bake Cheesecake Recipe
To make this fabulous 4th of July No Bake Cheesecake for your upcoming red, white, and blue celebration here’s what you’ll need:
For the crust:
– 20 sheets of graham crackers
– 10 tablespoons of butter, melted
– 2 tablespoons of sugar
– 1 teaspoon of cinnamon (or pumpkin pie spice also works really well!)
For the cheesecake:
– (2) 8 ounce packages of cream cheese (I used Philadelphia Cream Cheese) at room temperature
– (1) 14 ounce can of sweetened condensed milk
– 1/4 cup lemon juice
– 1 teaspoon vanilla
– 16 ounce Cool Whip
– large 32 ounce container of fresh strawberries – diced
-large 11 ounce container of fresh blueberries
1. Put the graham crackers into a large resealable bag and smash them until they’re crushed to smithereens. Think: Graham dust instead of graham crackers.
2. Pour the graham cracker crumbs into a bowl with the sugar, cinnamon (or pumpkin pie spice) and melted butter. Mix until well all of the graham crackers are soaked in buttery goodness.
3. Press the crust into your pie pan, springform pan, or you can also use 6 ounce mini bowls like I used. (This recipe was enough to make 18 mini cheesecakes.) Then, cool in the freezer for at least 10-15 minutes so the crust can set.
4. While the crust sets, mix up the filling. (We used our KitchenAid mixer, which my older son loves to help me turn “on” and “off” as my official assistant chef) Beat the cream cheese, sweetened condensed milk, vanilla, and lemon juice together until smooth.
5. Pour the cheesecake filling on top of the pie crust. Refrigerate until it’s set (I did mine overnight, but 2-3 hours in the fridge will work, too!)
6. Next, add a layer of cut up strawberries on top of the cheesecake filling.
7. Then, add a layer of Cool Whip.
8. Add another sprinkling of strawberries and blueberries on top for a fabulous red, white, and blue effect. If you can get your hands on these super cute firework-looking food picks, or something similar, you can thread the blueberries onto the pick for a festive red, white, and blue look.
Serve chilled and enjoy!!
For more fabulous recipes using delicious Kraft products, you can download the Kraft Summer Cookbook here.