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recipe_396_2464828
Patriotic No-Bake Cheesecake
It’s the pride of the picnic! The tart, creamy filling of this sugar-spangled dessert is paired with a crunchy no-bake crust spiced with Baker's Spice Blend! Raspberry Sugar makes the berries luscious, while Coconut Flake Powder adds a tropical highlight.
It's the pride of the picnic! The tart, creamy filling of this sugar-spangled dessert is paired with a crunchy no-bake crust spiced with Baker's Spice Blend! Raspberry Sugar makes the berries luscious, while Coconut Flake Powder adds a tropical highlight.
From The Spice & Tea Exchange®
¼ cup Ginger Sugar
2 tsp Baker’s Spice Blend
2 tsp Vanilla Madagascar Pure Extract
3 TBS Coconut Flake Powder, divided
6 TBS Raspberry Sugar
From Grocer:
3 sleeves graham crackers
2 sticks butter, melted
3 - 8 oz packages cream cheese, very soft
14 oz sweetened condensed milk
½ cup lemon juice
15-20 medium strawberries
1 pint raspberries
½ pint blueberries
Prep Time
25 mins.
Total Time
3 hrs 25 mins.
Cook Time
0 mins.
Yield
18 servings
CRUSH graham crackers into fine crumbs. Mix crumbs, Ginger Sugar, Baker’s Spice Blend and melted butter.
PRESS firmly into 9"x13" dish. Freeze 15 mins.
BEAT cream cheese on medium-high for 2 mins. Beat in sweetened condensed milk, lemon juice, and Vanilla Madagascar Pure Extract until smooth.
SPREAD into prepared crust. Refrigerate while cutting fruit.
SLICE strawberries into vertical slices. Roll raspberries in 2 TBS Coconut Flake Powder. Place berries on cake to resemble the American Flag (it helps to arrange fruit first on a cutting board). Refrigerate 3 hrs.
AN hour before serving, sprinkle Raspberry Sugar onto the blue ‘square’ and onto the strawberries. This gives the sugars time to create juice.
GARNISH the blue area with 5 strawberry slices arranged in a ‘star.’
SPRINKLE ‘star’ with remaining Coconut Flake Powder.
Yield: 18 servings
Total Time: 3 hrs 25 mins
Prep: 25 mins
Cook: 0 mins
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