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Berry Cheese Torte

 Berry Cheese Torte
We love this torte for the Fourth of July, or really any summer gathering when berries are abundant. It looks fancy, but is really easy to prepare. —Deborah Hitchcock, Granite Falls, Washington
12 ServingsPrep: 40 min. + chilling


  • 1 cup crushed gingersnap cookies (about 20 cookies)
  • 3/4 cup crushed vanilla wafers (about 25 wafers)
  • 1/4 cup finely chopped walnuts
  • 1/3 cup butter, melted
  • 1 envelope unflavored gelatin
  • 1-3/4 cups white grape juice
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups fresh blueberries
  • 1-1/2 cups sliced fresh strawberries


  • Preheat oven to 350°. In a small bowl, combine cookie crumbs,
  • wafer crumbs, walnuts and butter. Press onto the bottom and 1-1/2
  • in. up the sides of a greased 9-in. springform pan. Bake 8-10
  • minutes or until set. Cool on a wire rack.
  • In a small saucepan, sprinkle gelatin over grape juice; let stand 1
  • minute. Heat over low heat, stirring until gelatin is completely
  • dissolved. Cover and refrigerate until partially set, about 45
  • minutes.
  • Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla
  • until smooth. Spread into crust.
  • Place berries in a large bowl; add gelatin mixture and gently stir to

2 of 2

Berry Cheese Torte (continued)

Directions (continued)

  • coat. Spoon over cream cheese layer. Refrigerate at least 2 hours
  • before serving. Carefully run a knife around edge of pan to loosen.
  • Remove sides of pan. Yield: 12 servings.
Nutritional Facts: 1 slice equals 273 calories, 16 g fat (8 g saturated fat), 35 mg cholesterol, 196 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.