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Summer Berry Ball

2 (8 oz.) bars cream cheese, softened

1 package Halladay's Lemon Blueberry Cheesecake

Fresh blueberries and raspberries or sliced strawberries to garnish

Combine cheesecake and cream cheese. Chill for at least 1 hour. Roll into a ball and roll in blueberries. Then garnish with raspberries or strawberries poked in between the blueberries. Serve with graham crackers or plain cookies.

SIMILAR RECIPES

Lemon Raspberry Cheesecake Dip

1 package Halladay's Lemon Raspberry Cheesecake Mix

1 (8 oz.) block cream cheese, softened

1 (8 oz.) container cool whip

Mix softened cream cheese with Lemon Raspberry cheesecake mix. Fold in cool whip. Serve with vanilla wafers or graham crackers and fresh fruit.

Peaches & Cream Cheesecake

1 package Halladay's New York Style cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip

2-3 peaches, peeled and sliced

other desired toppings (optional) such as blueberries or toasted almonds

Combine cheesecake mix with cream cheese; fold in Cool Whip. Spread into pie shell. Top with peaches and any other desired toppings. Let chill.

Lemon Raspberry Trifle Cup

Lemon Raspberry Trifle Cup

2 cups crushed vanilla wafers

4 oz. butter, melted

1 package Halladay’s Lemon Raspberry Cheesecake Mix

1 (8 oz) block cream cheese, softened

1 pint heavy whipping cream, chilled

1 small container fresh raspberries

Add vanilla wafers to melted butter and toss until well blended. Set aside.

In a separate bowl, combine Lemon Raspberry Cheesecake mix with softened cream cheese and chilled heavy cream. Whip until mixture is stiff.

In small cocktail or dessert glasses, or small canning jars, layer buttered vanilla wafers and cheesecake mixture. Garnish with fresh raspberries. Chill at least 2 hours before serving.

Mini Pumpkin Cheesecakes

1 (8 oz.) bar cream cheese softened

1 cup pumpkin, cooked and pureed

1 package Halladay's Pumpkin Cheesecake

1 package gingersnap cookies

1 (8 oz.) container of Cool Whip

Paper lined mini muffin cups

Beat softened cream cheese, pumpkin and cheesecake mix. Fold in cool whip. Place one gingersnap cookie in the bottom of each muffin cup. Top with pumpkin cheesecake mixture and Garnish with nuts or fresh whipped cream before serving.