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Icebox Cheesecake

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 15 mins
Chill time 8 hrs
Yield Makes 8 servings

Ingredients

  • 1 (8-oz.) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 (8-oz.) container frozen whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 1 baked Butter Cookie Crust or
  • baked Pretzel Crust
  • 4 cups assorted fresh berries, pitted cherries, or sliced fruit
  • 1/2 cup seedless blackberry jam
  • 1/4 cup orange liqueur

How to Make It

  1. Beat cream cheese and powdered sugar at medium speed with an electric mixer until blended. Fold in whipped topping and vanilla; spoon into prepared crust. Cover and chill 8 hours.

  2. Arrange fruit over cream cheese filling. Stir together jam and liqueur; drizzle over fruit.

  3. Mascarpone Pie: Substitute 1 (8-oz.) container mascarpone cheese for cream cheese, 1/4 cup granulated sugar for powdered sugar, 2 cups whipped cream for whipped topping, and 1 baked Chocolate Butter Cookie Crust for Butter Cookie Crust. Prepare recipe as directed.