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Fourth Of July Cheesecake

Fourth of July Cheesecake recipe image
This festive Fourth of July Cheesecake is a refreshing, no-bake dessert perfect for summer celebrations. It features a sturdy vanilla wafer crust and a light, creamy filling made with reduced-fat cream cheese and skim milk. The star of the show is the vibrant topping of fresh blueberries and raspberries, which adds a tart contrast to the sweet, smooth base. Ideal for potlucks, barbecues, or holiday gatherings, this diabetic-friendly treat offers all the indulgence of traditional cheesecake without the heavy guilt. Its easy to assemble and makes a beautiful centerpiece for any patriotic table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 265.9
Dietary: Diabetic, Gluten-free
Description
This festive Fourth of July Cheesecake is a refreshing, no-bake dessert perfect for summer celebrations. It features a sturdy vanilla wafer crust and a light, creamy filling made with reduced-fat cream cheese and skim milk. The star of the show is the vibrant topping of fresh blueberries and raspberries, which adds a tart contrast to the sweet, smooth base. Ideal for potlucks, barbecues, or holiday gatherings, this diabetic-friendly treat offers all the indulgence of traditional cheesecake without the heavy guilt. Its easy to assemble and makes a beautiful centerpiece for any patriotic table.
Ingredients
  • 1 cup Vanilla wafer crumbs
  • 4 tablespoon Margarine - melted
  • 1 cup Skim milk
  • 2 pk Reduced fat cream cheese (8 oz each) - softened
  • 2 pk Reduced fat cream cheese (3 oz each) - softened
  • 1 tablespoon Lemon juice
  • 1 tablespoon Grated lemon rind
  • 2 teaspoon Vanilla extract
  • 1/3 to 1/2 cup NutraSweet Spoonful
  • 1 pt Blueberries
  • 2 pt Raspberries
  • 1 Env. (1/4 oz.) unflavored gelatin
Directions
  1. 1
    Prepare the crust by mixing the vanilla wafer crumbs with the melted margarine until the mixture resembles wet sand.
  2. 2
    Press the crust mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
  3. 3
    In a small saucepan, warm the skim milk over medium heat until it begins to steam, but do not boil.
  4. 4
    Sprinkle the unflavored gelatin over the warm milk and stir gently until completely dissolved. Set aside to cool slightly.
  5. 5
    In a large bowl, beat the softened reduced-fat cream cheeses with an electric mixer until smooth and creamy.
  6. 6
    Add the lemon juice, lemon rind, vanilla extract, and NutraSweet Spoonful to the cream cheese mixture. Beat until well combined and smooth.
  7. 7
    Slowly pour the gelatin-milk mixture into the cream cheese mixture while mixing on low speed until fully incorporated.
  8. 8
    Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula.
  9. 9
    Refrigerate the cheesecake for at least 4 hours, or until the filling is completely set and firm.
  10. 10
    Just before serving, arrange the fresh blueberries and raspberries decoratively on top of the set cheesecake.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 265.9kcal
% Daily Value *
Total Fat 10.9g17%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 158.6mg7%
Total Carbohydrate 37.9g13%
Dietary Fiber 19.8g80%
Sugars 7.2g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fourth of july, no-bake, cheesecake, berry, diabetic, summer, holiday, american, dessert, low-fat, vanilla, raspberry, blueberry, patriotic, easy, summer dessert, party food, light, creamy
Read it online: https://www.chefs-mate.com/recipe/fourth-of-july-cheesecake/