This No-Bake Cheesecake with Strawberries and Blueberries is the perfect dessert for the 4th of July. You probably don't want to spend hours in the kitchen amidst the blistering summer heat. Simply mix all the creamy ingredients together, layer them in a pie plate on a no-bake crust and refrigerate overnight.

Let the refrigerator do the work for you. The next day, decorate the top of the no-bake cheesecake with favorite fresh fruit slices. And for this American holiday, go to town with an abundance of berries to make this delightful 'red-white-and-blue' dessert. This recipe first posted on Asian in America. Serves 4.

Ingredients

• graham cracker crumbs - 1 cup, for pie crust

• Keebler shortbread crumbs - 1 cup, for pie crust

• granulated sugar - 1/3 cup, for pie crust

• melted butter (unsalted) - 1/2 cup, for pie crust

• Philadelphia cream cheese - 2 packs (8 oz each), for filling

• whipped cream (regular/original) - 1 tub (8 oz), for filling

• granulated sugar - 1/2 cup

• lemon juice - 1 Tablespoon

• fresh strawberries - 2 cups, washed, hulled, sliced in halves

• fresh blueberries - 1 1/2 cups, washed

• organic powdered or confectioner's sugar - 1/4 cup, for sprinkling on fruits

  
  

Procedure

• In a medium-sized bowl, mix together the graham cracker and shortbread crumbs. Add the sugar. Blend in the melted butter. Place the crumbs mixture on a 9-inch pie plate. Spread evenly and press with a fork against the pie plate. Cover and refrigerate for 30 minutes while preparing the filling.

• Prepare the pie filling by mixing together the blocks of cream cheese, whipped cream, sugar and lemon juice. Use a stand mixer or mix thoroughly with a wooden spoon till blended. Pour the filling on the pie crust. Cover the entire pie with plastic wrap and refrigerate overnight.

• The next day, decorate the top of the pie with strawberries and blueberries. Sprinkle powdered sugar all over just before serving. Keep the cheesecake refrigerated always till ready to slice and serve.

• COOK'S COMMENTS: To transform crackers or cookies to crumbs, place them in a plastic resealable bag. Then pound the crackers with a meat mallet till you have enough crumbs. I used part graham crackers and part shortbread for this recipe for a twist on the pie crust flavor. Feel free to use all graham crackers if you prefer.