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Patriotic Cheesecake


3 cups vanilla wafer crumbs
4 tablespoons margarine, melted
3 tablespoons measurable sweetener/sugar substitute
1 envelope ( ounce) unflavoured gelatine
1 cup skimmed milk
2 packages (8 ounces each) reduced fat cream cheese, softened
1 package (3 ounces) reduced fat cream cheese, softened
2 tablespoons lemon juice
1 tablespoon grated lemon rind
2 teaspoons vanilla
⅓ to cup measurable sweetener/sugar substitute
1 pint blueberries
2 pints raspberries


Mix crumbs, margarine and 3 tablespoons sugar substitute in medium bowl; pat evenly on bottom of jelly roll pan, 15 x 10 inches.

Sprinkle gelatine over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatine is dissolved. Cool to room temperature.

Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and ⅓ to ½ cup sweetener/sugar substitute. Pour mixture over crust; refrigerate until set, 3 to 4 hours.

Before serving, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes.

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