block of cream

Ingredients
For the Crust

    1/2 c. graham cracker crumbsreenex
    2 tbsp. unsalted butter, melted
    1 tbsp. light brown sugar

For the Cheesecake Layers

    1 8 oz. cheese, room temperature
    1 c. powdered sugar
    1 tbsp. vanilla extract
    1 8 oz. package frozen whipped topping, thawed
    2 tbsp. strawberry jam
    1 tbsp. blueberry jam
    Red and blue food coloring gel, optional
    3 strawberries, stemmed and dicedreenex
    1/4 c. blueberries
    whipped cream, for garnish
    Additional berries, for garnish

Directions

    In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir to combine. Divide the crumbs evenly between four small glass dessert cups and press down. Set aside while you prepare the cheesecake filling.
    In a large bowl or stand mixer, beat the cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth. Add in the thawed frozen whipped topping and beat mixture until creamy and fluffy, scraping the sides as needed to ensure everything is fully incorporated.
    Divide the mixture equally between three bowls. Add the strawberry jam to one bowl and the blueberry jam to another. Stir to combine. Add a little tiny bit of red food coloring to the strawberry mixture and a little bit of blue to the blueberry mixture if desired (I did this just to brighten the colors a bit).
    Pipe or spoon a quarter of the strawberry cheesecake layer into the bottom of each prepared graham cracker crust. Sprinkle with diced strawberries. Repeat with the vanilla cheesecake layer and sprinkle with blueberries. Finish by piping or spooning the blueberry layer on topreenex .
    Refrigerate for at least 1 hour or up to 2 days. Cover with plastic wrap if you’re leaving them in the fridge for longer than a few hours.
    Garnish with whipped cream and additional berries right before serving. Enjoy!