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Gingersnap Berry Dessert

 Gingersnap Berry Dessert
This cheesecake-like dessert is loaded with fresh fruit, making it perfect for summer.
4 ServingsPrep: 25 min. + chilling

Ingredients

  • 1/2 cup finely crushed gingersnap cookies (about 9 cookies)
  • 1/3 cup finely crushed vanilla wafers (about 10 wafers)
  • 2 tablespoons finely chopped walnuts
  • 2 tablespoons butter, melted
  • FILLING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups fresh blueberries, divided
  • 3/4 cup sliced fresh strawberries

Directions

  • In a bowl, combine the gingersnap crumbs, wafer crumbs, walnuts and
  • butter. Press onto the bottom and 1-1/2 in. up the sides of a
  • greased 6-in. springform pan. Bake at 375° for 5-7 minutes or
  • until crust is set. Cool on a wire rack.
  • In a small bowl, beat cream cheese and sugar until smooth. Add
  • vanilla. Carefully spread about 1/3 cup over crust. Top with half
  • blueberries. Spread with about 1/3 cup cream cheese mixture. Top
  • with strawberries. Spread with remaining cream cheese mixture.
  • Arrange remaining blueberries on top. Cover and refrigerate for at
  • least 4 hours. Yield: 4 servings.
Nutritional Facts: 1 serving (1 piece) equals 347 calories,

2 of 2

Gingersnap Berry Dessert (continued)

Nutritional Facts: 19 g fat (9 g saturated fat), 39 mg cholesterol, 255 mg sodium, 43 g carbohydrate, 3 g fiber, 4 g protein.