Festive 4th of July Swirl Dessert with Vibrant Berry Colors (Print version)

A chilled cheesecake-style 4th of July dessert with strawberry and blueberry swirls, a crisp graham crust, and clean slices for summer parties.

# Ingredients:

For the crust

01 - 1 1/2 cups (160 g) graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 1/8 teaspoon fine salt
04 - 6 tablespoons (85 g) unsalted butter, melted

For the berry swirls

05 - 1 cup (150 g) chopped fresh strawberries
06 - 2 tablespoons granulated sugar, divided
07 - 2 teaspoons lemon juice, divided
08 - 1 cup (150 g) fresh blueberries

For the filling

09 - 16 oz (450 g) full-fat cream cheese, softened
10 - 3/4 cup (90 g) powdered sugar, sifted
11 - 1/3 cup (80 g) sour cream
12 - 2 teaspoons vanilla extract
13 - 1 cup (240 ml) heavy cream, cold

# Instructions:

01 - Heat the oven to 350 degrees F. Stir the graham crumbs, sugar, salt, and melted butter until evenly moistened. Press firmly into a 9-inch pie plate and bake for 8-10 minutes, then cool completely.
02 - Combine strawberries, 1 tablespoon sugar, and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat for 4-5 minutes until syrupy, then puree until smooth and cool.
03 - Combine blueberries, the remaining 1 tablespoon sugar, and remaining 1 teaspoon lemon juice in the saucepan. Cook for 4-5 minutes until the berries burst, then puree until smooth and cool.
04 - Beat the softened cream cheese, powdered sugar, sour cream, and vanilla until smooth with no lumps. In a separate bowl, whip the cold heavy cream to stiff peaks.
05 - Fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and gentle strokes so the filling stays light.
06 - Spread half the filling into the cooled crust. Add small dollops of both berry purees, then top with the remaining filling and more puree. Drag a skewer through the top in light curves to marble the colors.
07 - Cover and refrigerate for at least 6 hours, or overnight. Slice cold with a hot, wiped knife for the cleanest wedges.

# Good to know:

01 - Chill at least 6 hours before slicing.
02 - Best served cold straight from the refrigerator.
03 - Use full-fat cream cheese for the firmest filling.

Back