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Easy Cheesecake Recipe With Strawberry and Blueberry

Level: Easy
Type: No-Bake
Taste: Lemon, Strawberry, Blueberry

2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/3 cup sugar
2 Tbsp. lemon juice (optional)
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 Honey Maid Graham Pie Crust (6 oz.)
Strawberry halves
Blueberries

Beat cream cheese, sugar and lemon juice in a large bowl using an electric mixer on medium speed until well blended. Gently stir in 2 cups of whipped topping.

Spoon into crust.

Refrigerate for 3 hours or until set. Spread remaining whipped topping over the cheesecake. Arrange strawberries and blueberries in rows on top of cheesecake to resemble the American flag. (Or any other design you like, i.e. strawberries in the middle and blueberries in a circle around the edges of the cake)

Store leftover cheesecake in refrigerator.

Variation: Prepare as above but substitute fresh raspberries and sliced peaches for blueberries and strawberries; spoon these over the cheesecake.

This recipe is part if the cheesecake cookbook 91 Cheesecake Recipes

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