Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cheesecake and berries, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, fourth of july, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Creamy And Fruity – Sounds Like My Kind Of Dessert!
When it comes to Fourth of July celebrations, I’m all in. I love celebrating America’s Independence with picnics, family, friends, and fireworks. One of the best parts of holiday cooking is making (and eating) desserts. I like to really get into the spirit of the holiday by making desserts that resemble what it is we are celebrating. So, you can imagine my excitement when I came across this Fourth of July cheesecake. It looks like an American flag! How cute is that?
When I first made this recipe last year I used strawberries instead of the raspberries as that is what I had on hand. The cheesecake still tasted and looked delicious.
Use whatever floats your boat 🙂 Instead of sprinkling the blueberries into a bunch on the cake try placing them in neat rows for a more authentic flag look.
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Quick Tip: My family likes to eat this cheesecake frozen. It’s like an ice cream cake!