Description
A vibrant, patriotic no-bake cheesecake that combines a buttery graham cracker crust with a velvety cream cheese filling. This chilled dessert is perfect for summer celebrations, featuring a stunning edible flag design made from cherry and blueberry fillings.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 16 oz cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 21 oz cherry pie filling
- 21 oz blueberry pie filling
- White edible star sprinkles
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand, then press firmly into the bottom of a 13×9 inch pan and refrigerate.
- Beat the softened cream cheese with granulated sugar, sour cream, and lemon juice using an electric mixer until the mixture is smooth and silky.
- In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form, then gently fold this into the cream cheese mixture.
- Spread the cheesecake batter evenly over the chilled crust and smooth with a spatula; cover and refrigerate for 4 to 6 hours or overnight.
- Trace a rectangle in the top left corner for stars and lines for stripes using a toothpick, then fill with blueberry and cherry fillings respectively.
- Finish the design by placing white edible star sprinkles over the blueberry section before serving cold.
Notes
For the cleanest presentation, ensure the cheesecake is fully chilled before adding the fruit toppings to prevent any bleeding between the layers. If you prefer a less sweet dessert, you can substitute the canned pie fillings with fresh, glazed berries arranged in the same patriotic pattern.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American