Red, Blue, and Cheesecake

No-Bake Cheesecake | Photographed by Kelsey Bergner

My girls LOVE to eat in all honesty...

They are like little garbage disposals, so I spend a lot of time in the kitchen. Which I love, that is where some of my favorite childhood memories were made. In the white cabinet with yellow floor kitchen at my MeeMaws house in Missouri. My hands, clothes, and face covered in flour and the sound of my MeeMaw singing old hymns with her angelic voice. Out of the corner of my eye, I could see my Brother and PeePaw playing ball or wrestling in the large grassy yard. The sound of Beauty & the Beast playing in the living room as my sister danced to the music. It was never about the food, though it was always delicious. It was about the time. All the laughter and love. The kitchen is my happy place, it is where I feel the closest to my MeeMaw.

I wanted my first cooking post to be a recipe from my MeeMaw, with a few twists that I adapted over the past few years. I make it a few times a year but I ALWAYS make it on the 4th of July. It is one of my oldest daughter Hannah's favorite recipes. Last month for 4th of July I had a cast on my right (dominant) arm so iI had to talk her through how to make it, she did AH-MAZ-ING! Though in the picture you can see its a little more chunky than it should be, it's not bad for her first cheesecake!

Red, Blue, and Cheesecake (NO-BAKE)

Things you need:

Pre-made Deep Dish Graham Cracker Crust (I will supply a link to my favorite homemade one below)

10 ounces of softened cream cheese

10 ounces of softened Cool-Whip

2/3 cup of sugar

1 tablespoon of vanilla

1/8 cup freshly squeezed lemon juice

Optional:

1 teaspoon of lemon zest

Strawberries halved

Blueberries

Additional Cool-Whip for topping

Directions:

In a large bowl combine the softened cream cheese and the softened cool whip. Mix on medium speed until all lumps are gone. Add in sugar, vanilla, lemon juice and lemon zest (optional) and blend again until you have a thick smooth texture. Pour into pie crust and level out the top. Cover and refrigerate for 1 hour. This is where you can add your additional Cool-Whip, and cut up your fruit, then organize on top for your own design.

ENJOY!

Pie Crust Recipe:

https://www.thepioneerwoman.com/food-cooking/recipes/a87225/how-to-make-a-crumb-crust/

- KB in all HONESTY...