Ingredients

The following ingredients have 9 Servings
  • 6 Strawberries
  • 1/2 C Blackberries or raspberries
  • 1/2 C Blueberries
  • 2 C Graham cracker crumbs
  • 6 tbsp Unsalted butter
  • 12 oz Cream cheese
  • 2 tbsp Sugar
  • 2 tbsp Lemon zest (1 lemon)
  • 2 tbsp Heavy whipping cream
  • 1 Jar (7oz) Jet-Puff Marshmallow Creme
  • 1 container (8oz) Cool Whip

Instruction

  • Rinse and dry all berries. Combine berries in a food processor and blend into a puree. It should make about 1 cup of berry puree.
  • If using whole graham crackers, use a food processor to grind into a fine crumb.
  • Melt butter in a microwave-safe bowl and pour melted butter over graham crackers. Stir to combine until all crumbs are moistened.
  • Press into a 9” spring form pan using a spoon or measuring cup to compress crust. Set aside.
  • Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add sugar and zest from one lemon and continue to beat until well mixed.
  • Add the heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.
  • Empty container of marshmallow fluff into batter and mix thoroughly.
  • Once all ingredients are mixed together, add Cool Whip and beat into batter. Scrape the bottom of the bowl with a spatula and mix together.
  • Finally, add berry puree and fold into cheesecake batter. Pour batter onto prepared pie crust.
  • Chill in the refrigerator for at least 3-4 hours. Serve chilled.