Gingersnap Berry Dessert Recipe

5 1 1
Gingersnap Berry Dessert Recipe
Gingersnap Berry Dessert Recipe photo by Taste of Home
Publisher Photo

Gingersnap Berry Dessert Recipe

Read Reviews
5 1 1
Publisher Photo
This cheesecake-like dessert is loaded with fresh fruit, making it perfect for summer.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Gingersnap Berry Dessert in Cooking for One or Two Cookbook 2003, p282

Nutritional Facts

1 piece: 347 calories, 19g fat (9g saturated fat), 39mg cholesterol, 255mg sodium, 43g carbohydrate (29g sugars, 3g fiber), 4g protein.

  • 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 vanilla extract
  • 1-1/2 cups fresh blueberries, divided
  • 3/4 cup sliced fresh strawberries
  1. 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.
  2. 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.
Originally published as Gingersnap Berry Dessert in Cooking for One or Two Cookbook 2003, p282

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGingersnap Berry Dessert

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
reereeleonard User ID: 3307688 207547
Reviewed Jul. 12, 2010

"I was looking for a dessert to take for a 4th of July lunch. I doubled the recipe to use a regular size springform pan. It was delicious.

It is so simple but tastes like you went to alot of trouble. I have made it several times and will use the gingersnap crust for other things!"

Loading Image