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No Bake Patriotic Cheesecake

Ingredients

  • Servings: 14
  • Prep Time: 15 minutes
  • Set Time: 4-5 hours or overnight

Crust:

  • 2 cups golden Oreo crumbs
  • 3 Tablespoons butter- melted
  • ¼ teaspoon salt
  • 1 teaspoon red gel food color

Filling:

  • 2-8 oz. packages of cream cheese- softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream
  • 3.94 oz. package of blue raspberry Jell-O
  • 1 cup boiling water

Topping:

  • 6 oz. cream cheese- softened
  • 6 Tablespoons butter- softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh blueberries
  • Fresh strawberries- halved

Instructions

Crust:

  • Add the Oreo cookies into a food processor and pulse until you have about 2 cups of crumbs. Add in the butter, salt, and food coloring and pulse until everything is combined and the color is evenly distributed.
  • Prepare a 9” springform pan by spraying lightly with non-stick spray and pour in the crumbs. Press firmly with a clean hand or the back of a spoon to form the crust. Be sure to bring some of the crumbs up the side of the pan as well.
  • Place the crust in the freezer and prepare the filling.

Filling:

  • In a glass measuring cup, add 1 cup of boiling water and the blueberry Jell-O mix and whisk to combine. Set aside to cool.
  • Prepare the whipped cream by adding 2 cups heavy cream, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract into a large bowl or the bowl of a stand mixer with a whisk attachment. Whisk for 4-5 minutes or until soft peaks form. Set aside.
  • In another medium bowl, add the cream cheese, remaining one cup of powdered sugar, and 1 teaspoon of vanilla extract and cream together for at least 5 minutes. Be sure that the mixture is nice and smooth and there are no lumps.
  • Take half of the whipped cream mixture and add into the cream cheese mixture and fold until combined.
  • Add the blueberry Jell-O into the remaining half of the whipped cream mixture and whisk until everything is combined.
  • Remove the crust from the freezer and layer the white cream cheese mixture on top of the crust and smooth with an offset spatula or spoon.
  • Carefully pour the blue Jell-O layer on top of the cream cheese
  • Place the cheesecake level in the refrigerator for at least 5 hours but I find it is best to let it set overnight.

Topping:

  • Once the cheesecake is set, make the cream cheese frosting by adding the cream cheese and butter into the bowl of a stand mixer or use a hand mixer and cream for 4-5 minutes until smooth.
  • Add in the vanilla extract and mix until combined. Slowly add in the powdered sugar one cup at a time, making sure that each cup is combined before adding the next.
  • Place the frosting into a piping bag fitted with a large star tip. Pipe swirls around the edge of the cheesecake and top with strawberry halves and fresh blueberries.
  • Serve and enjoy!