Description
This patriotic dessert layers creamy cheesecake with fresh strawberries and blueberries for a colorful treat that’s as eye-catching as it is delicious. Simple to prepare and sure to impress!
Ingredients
For the crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the filling:
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16 oz cream cheese, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream
For the topping:
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1 cup sliced strawberries
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1 cup blueberries
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Whipped cream (for garnish)
Instructions
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Make the crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 8 minutes, then cool.
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Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over crust.
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Bake: Bake for 40–45 minutes or until center is set. Turn off oven, crack the door, and let cool for 1 hour.
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Chill: Refrigerate at least 4 hours or overnight.
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Decorate: Top with fresh strawberries, blueberries, and whipped cream before serving.
Notes
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For cleaner slices, wipe your knife with a warm damp cloth between cuts.
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Want extra flair? Arrange berries in a flag pattern or swirl fruit preserves on top before baking.
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This cheesecake can be made 1–2 days ahead and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 360kal
- Sugar: 20g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 28 g
- Fiber: 1g
- Protein: 6g