Red White Blue Cheesecake
A no-bake Fourth of July cheesecake with a graham cracker crust, creamy filling, and fresh berry flag topping that sets up in the fridge for a crowd-friendly dessert.
Prep
4 hr 20 min
Cook
N/A
Total
4 hr 20 min
Servings
12 servings
Ingredients
Tools that make this easier
Optional — the recipe works without them.
As an Amazon Associate, I earn from qualifying purchases.
- Most useful here 9×13 Baking Pan Holds the graham crust and cream cheese filling while the cheesecake chills. Check price on Amazon
- Electric Hand Mixer Beats the cream cheese smooth, then whips the heavy cream to stiff peaks. Check price on Amazon
- Silicone Spoonula Folds the whipped cream into the cream cheese base without deflating it. Check price on Amazon
Instructions
- 1
Make the crust. Stir the graham cracker crumbs, melted butter, and sugar together until every crumb is damp. Press the mixture firmly and evenly into the bottom of a 9×13 baking dish using the flat bottom of a measuring cup. The crust should feel compact and solid when you press a finger into it. Refrigerate while you make the filling.
- 2
Beat the cream cheese base. Using an electric mixer on medium speed, beat the cream cheese for about 2 minutes until completely smooth with no visible lumps. Scrape down the bowl, then add the powdered sugar and vanilla. Beat on low until just combined — overmixing here can thin the filling out.
- 3
Whip the cream separately. In a clean bowl with clean beaters, whip the heavy cream on medium-high until stiff peaks form. The cream should hold its shape when you lift the beaters straight up. Stop as soon as you hit stiff peaks; going further turns it grainy.
- 4
Fold together. Add about one-third of the whipped cream to the cream cheese mixture and stir it in to lighten the base. Then gently fold in the remaining whipped cream using a spatula, scooping from the bottom and turning over until no white streaks remain. Work slowly — rough folding deflates the filling.
- 5
Assemble. Spread the filling over the chilled crust in an even layer, smoothing the top with an offset spatula or the back of a spoon. Arrange the blueberries in a rectangle in the upper left corner to create the flag's star field. Line the strawberry halves in alternating rows across the rest of the surface for the stripes. If using the jam glaze, brush it lightly over the strawberries for shine.
- 6
Chill. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. The filling needs this time to set firm enough to slice cleanly. Cut into bars with a sharp knife wiped clean between slices.
Used in this recipe: 9×13 Baking Pan Electric Hand Mixer Silicone Spoonula (Amazon, affiliate links)
Notes
Tips for Success
- Let the cream cheese come to room temperature for at least an hour so it beats smooth without lumps.
- Whip the heavy cream only until stiff peaks form—stop immediately to avoid graininess.
- Gently fold the whipped cream into the cream cheese mixture in thirds to keep the filling light and airy.
- Chill the assembled cheesecake for at least 4 hours (or overnight) so the filling sets firm enough to slice cleanly.
- Use fresh berries for the topping to prevent a soggy top—frozen berries release too much liquid.
Common Mistakes to Avoid
- Don't use cold cream cheese—it will leave lumps in the filling that won't smooth out.
- Don't overmix the cream cheese and sugar—overmixing thins the filling and makes it harder to set.
- Don't skip the full chill time—a soft filling won't slice into clean bars; give it at least 4 hours.
Nutrition (per serving)
440 kcal
Calories
5g
Protein
37g
Carbs
32g
Fat
2g
Fiber
280mg
Sodium
This red, white and blue cheesecake is a no-bake Fourth of July dessert: a buttery graham cracker crust, a whipped cream and cream cheese filling, and a flag of blueberries and strawberry stripes on top. It takes about 20 minutes of hands-on work, then sets in the refrigerator for at least 4 hours. No oven needed, and it is cut into bars to feed a crowd.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 14–16 full sheets, crushed)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 ounces (two 8 oz blocks) cream cheese, at room temperature — cold cream cheese will leave lumps, so pull it out at least an hour ahead
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1½ cups cold heavy whipping cream
Berry Topping
- 1 pint fresh blueberries
- 1 pint fresh strawberries, hulled and halved (or quartered if large)
- Optional: 2 tablespoons seedless strawberry jam, warmed, for a light glaze
Crust, Filling and the Berry Flag
Make the crust. Stir the graham cracker crumbs, melted butter, and sugar together until every crumb is damp. Press the mixture firmly and evenly into the bottom of a 9×13 baking dish using the flat bottom of a measuring cup. The crust should feel compact and solid when you press a finger into it. Refrigerate while you make the filling.
Beat the cream cheese base. Using an electric mixer on medium speed, beat the cream cheese for about 2 minutes until completely smooth with no visible lumps. Scrape down the bowl, then add the powdered sugar and vanilla. Beat on low until just combined — overmixing here can thin the filling out.
Whip the cream separately. In a clean bowl with clean beaters, whip the heavy cream on medium-high until stiff peaks form. The cream should hold its shape when you lift the beaters straight up. Stop as soon as you hit stiff peaks; going further turns it grainy.
Fold together. Add about one-third of the whipped cream to the cream cheese mixture and stir it in to lighten the base. Then gently fold in the remaining whipped cream using a spatula, scooping from the bottom and turning over until no white streaks remain. Work slowly — rough folding deflates the filling.
Assemble. Spread the filling over the chilled crust in an even layer, smoothing the top with an offset spatula or the back of a spoon. Arrange the blueberries in a rectangle in the upper left corner to create the flag’s star field. Line the strawberry halves in alternating rows across the rest of the surface for the stripes. If using the jam glaze, brush it lightly over the strawberries for shine.
Chill. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. The filling needs this time to set firm enough to slice cleanly. Cut into bars with a sharp knife wiped clean between slices.
Why No-Bake Cheesecake Fails and How to Fix It
- Lumpy filling: Cold cream cheese will not beat smooth. Take it out at least an hour ahead and beat it alone for about 2 minutes before adding anything else.
- Filling too soft to slice: Not enough chill time is the usual reason. Allow a full 6 hours if your refrigerator runs warm, or freeze the pan for 30 minutes before slicing, then let the pieces sit at room temperature for 5 minutes.
- Thin or grainy filling: Overmixing the cream cheese thins it, and whipping the cream past stiff peaks turns it grainy. Stop at stiff peaks and fold rather than stir.
- Messy slices: Use a sharp knife and wipe it clean between cuts.
Fresh Berries Only for the Flag
Frozen berries release too much liquid as they thaw and leave the top soggy, so use fresh. If you only have frozen fruit, cook it into a sauce or pick a dessert that bakes the fruit in. Add the berries the morning of serving, or shortly before, so they do not bleed into the filling.
Serving, Storing and Freezing
Cut it into 12 to 15 bars for a cookout dessert table. Because it is made with cream cheese and whipping cream, keep it refrigerated until close to serving and do not leave it out for more than 2 hours, or 1 hour when it is above 90°F. Cover leftovers tightly and keep them in the refrigerator for up to 4 days; the crust may soften slightly after the second day.
To freeze, leave off the berries. The crust and filling freeze for up to 2 months; thaw overnight in the refrigerator and add fresh berries before serving. For a patriotic dessert table, set it beside an American flag cake with fresh berries or a red, white and blue trifle. If you prefer a classic berry cheesecake without the flag design, try the no-bake strawberry cheesecake.
FAQ
Can I make it ahead of time?
Yes. It improves with an overnight chill. Make the crust and filling the day before and add the berries on serving day.
