Fourth of July Cheesecake

Course : Cheesecakes
Serves: 16
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3 cups Vanilla wafer crumbs
4 tablespoons Margarine -- melted
3 tablespoons NutraSweet Spoonful
1 package Unflavored gelatin
1 cup Skim milk
16 ounces reduced fat Cream cheese -- softened
3 ounces reduced fat cream Cheese -- softened
2 tablespoons Lemon juice
1 tablespoon Grated lemon rind
2 teaspoons Vanilla
1/3 cup NutraSweet -- (1/3 to 1/2)
1 pint Blueberries
2 pints Raspberries

Preparation / Directions:

MIX CRUMBS, margarine and 3 tablespoons NutraSweet Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 x 10 inches. SPRINKLE GELATIN over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature. BEAT CREAM CHEESE until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2, cup NutraSweet Spoonful. Pour mixture over crust; refriger- ate until set, 3 to 4 hours. BEFORE SERVING, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes. Makes 16 servings. A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes.

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