No-bake Red, White & Blue Lemonade Cheesecake Pie
 
 
Yield: 8-10 servings
Ingredients
  • 10 graham cracker squares, crushed into crumbs (about 1.5 cups of graham cracker crumbs
  • ⅓ cup sugar
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • ½ cup frozen lemonade concentrate, thawed
  • 8 ounces Cool Whip, thawed
  • Halved strawberries, for topping
  • Blueberries, for topping
Directions
  1. Combine the graham cracker crumbs, sugar and melted butter in a medium mixing bowl until they come together and resemble coarse crumbs. Press into the bottom and sides of a lightly greased 9-inch pie pan. Use the bottom of a measuring cup to make sure the crumbs are packed down tightly. Refrigerate for 2 hours before using.
  2. In a medium bowl or the bowl of a stand mixer, beat the cream cheese until whipped and creamy.
  3. Slowly add the ½ cup of lemonade concentrate (be sure not to add the whole can!) and beat after each addition. Once well combined, fold in two cups of the Cool Whip. Pour the mixture into the crust and refrigerate for four hours.
  4. When ready to serve, top with the remaining Cool Whip, strawberries and blueberries. You could top with the fruit beforehand, but the red juice from the strawberries might run on the Cool Whip.
Notes
If you want to skip the first step simply use a pre-made graham cracker crust. I use light cream cheese and light Cool Whip, but regular or light works for this recipe. This pie (and crust) both freeze well.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2016/07/01/no-bake-red-white-blue-lemonade-cheesecake-pie-2/