Red, White & Blueberry Gelatin Cheesecake with Graham Cracker Crust

Blueberries, why must you be PURPLE?!? Just humor me, pretend they’re blue, and marvel at this festive Fourth of July dessert.

As you’ll see, I’ve done my best to make it as healthy as dessert can be. I’ve cut out a ton of sugar, and I’ve swapped out some junk for applesauce and Greek yogurt. I’ll start with general assembly instructions (it’s a time-intensive one!), and break down each layer in detail below. I will say, one thing I’ll do differently next time I make it is put the cheesecake layer on top as a frosting instead of down below. It kinda mushed everywhere under the weight of the gelatin layers.

GENERAL DIRECTIONS see below for layer details

  1. De-leaf and chop pint of strawberries, toss with 1 tbsp sugar and set aside (it’ll make them soft and syrupy for when it’s time to puree).
  2. Make and bake graham cracker crust.
  3. Make cheesecake layer, spread evenly over graham cracker crust, refrigerate 30 minutes.
  4. While crust and cheesecake layer chill, make blueberry gelatin mixture and let it sit at room temperature. When time, pour evenly over cheesecake layer. Refrigerate for 30 minutes.
  5. While crust, cheesecake layer and blueberry layers chill, make lime gelatin mixture and let it sit at room temperature. When time, pour evenly over blueberry layer. Refrigerate for 30 minutes.
  6. While crust, cheesecake, blueberry and lime layers chill, make strawberry gelatin mixture and let it sit at room temperature. When time, pour evenly over lime layer. Refrigerate over night (or at least 3 hours).

GRAHAM CRACKER CRUST

For the graham cracker crust, I gave this recipe a complete healthy makeover. I cut out almost all the sugar and replaced half the butter with applesauce. You can make this applesauce substitution for butter in any recipe, but because graham crackers, cinnamon and apples are a phenomenal flavor combination on their own, it was more than a health swap—it was a definite taste-enhancer for the crust.

  • 10 graham crackers (about one package; I used low-fat organic)
  • 1 tbsp sugar (honestly, I think you can even omit this)
  • 3 tbsp melted butter
  • 3 tbsp unsweetened apple sauce
  • ½ tsp cinnamon

Finely crush up all the graham crackers. I took a rolling pin to a heavy-duty Ziploc bag filled with them.

Mix together all ingredients. (Taste the mixture; it’s delicious!) Use the back of a spoon to evenly flatten the mix into the bottom of a greased 10×5 loaf pan.

Bake for 9 minutes at 375 degrees. (Time will depend on the size of your pan and the thickness of your crust.)

LOW-FAT NO-BAKE CHEESECAKE LAYER

Low-fat cheesecake? Thanks to EatingWell.com, I can confidently say it’s possible! Granted, is any cheesecake going to help you loose those last five pounds? No. But who cares, close enough. Greek yogurt is truly a godsend when it comes to making healthy baking substitutions, and this is no exception.

  • 1 package Neufchatel cheese (it’s exactly like cream cheese but has 1/3 less fat)
  • 1 cup plain Greek yogurt
  • 3 tbsp powdered sugar
  • ½ tsp vanilla

Whisk everything together until smooth. An electric mixer is ideal, but a fork worked fine for me—plus I got in a great arm workout.

BLUEBERRY PUREE GELATIN LAYER

I adapted all the gelatin layers from this recipe from Food Network Magazine, but cut out half the sugar and sweetened condensed milk.

  • 1 pint blueberries
  • 1 tbsp sugar
  • 1 packet gelatin (¼ oz)
  • ¼ cup water

Toss the blueberries with the sugar. Puree in a blender. Heat on the stove until hot. In a separate bowl, sprinkle gelatin packet in the water and let stand 1 minute. Mix in the hot blueberry puree.

LIME GELATIN LAYER

  • 2 tbsp lime juice (about 1 lime)
  • 2 tbsp water
  • ¼ cup sweetened condensed milk
  • ½ cup water
  • 1 packet gelatin (¼ oz)

Boil the ½ cup water and pour it in a bowl with the condensed milk. In a separate bowl, sprinkle the gelatin over the lime and 2 tbsp water. Add to the boiling water/milk mixture and stir.

STRAWBERRY PUREE GELATIN LAYER

  • 1 pint strawberries
  • 1 tbsp sugar
  • ¼ cup water
  • 1 packet gelatin (¼ oz)

Puree the strawberries and sugar in a blender. Heat on the stove in a saucepan until hot. In a separate bowl, sprinkle gelatin over water and let it sit 1 minute. Mix in the hot strawberry puree.

You can serve it with a dollop of whipped cream on top or with some slices of fresh fruit. It’s DELICIOUS. I don’t even want to admit how much of the pan I ate for “dinner” last night…

What are your plans for the 4th of July? (Besides making this patriotic gelatin cheesecake dessert).

Comments

  1. Great receipe… looks delectable… Even though it was a healthier choice, did it taste just as gooD>>?? Pls visit my blog yourinnervisionairess.wordpress.com

  2. i can’t wait to make this happen! it looks delicious.

  3. this cheesecake looks absolutely smashing! I want a slice.

  4. so pretty i might not even eat it if i made it! just kidding. it’d be gone in 2 minutes.

  5. Reblogged this on fyonnayiok.

  6. Reblogged this on indifferentsiomiles and commented:
    I really love blueberries. :)

  7. I am a chef, handy hint about pastry, place a sheet of ciilgflnm over it before you roll it, then it will do whatever you wanbt it to, you can pick it up with the cling filmn under it and it will go wherever you want and wont break up at all, but will be as flexible as the ciilgflnm is

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