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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This cheesecake-like dessert is loaded with fresh fruit, making it perfect for summer. Ingredients:
1/2 cup finely crushed gingersnap cookies (about 9 cookies) |
1/3 cup finely crushed vanilla wafers (about 10 wafers) |
2 tablespoons finely chopped walnuts |
2 tablespoons butter, melted |
filling: |
2 packages (3 ounces each) cream cheese, softened |
1/4 cup sugar |
1 teaspoon vanilla extract |
1-1/2 cups fresh blueberries, divided |
3/4 cup sliced fresh strawberries |
Directions:
1. In a bowl, combine the gingersnap crumbs, wafer crumbs, walnuts and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 6-in. springform pan. Bake at 375° for 5-7 minutes or until crust is set. Cool on a wire rack.
2. In a small bowl, beat cream cheese and sugar until smooth. Add vanilla. Carefully spread about 1/3 cup over crust. Top with half blueberries. Spread with about 1/3 cup cream cheese mixture. Top with strawberries. Spread with remaining cream cheese mixture. Arrange remaining blueberries on top. Cover and refrigerate for at least 4 hours. Yield: 4 servings.
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