Description

Celebrate with ease using this patriotic no-bake cheesecake that features a stable, aerated cream cheese filling and a vibrant fruit-topped flag design. This recipe uses mechanical aeration to achieve a firm, sliceable texture without ever needing to turn on your oven.

Ingredients

2 cups graham cracker crumbs
1/3 cup sugar
1 cup unsalted butter, melted
24 oz (3 blocks) brick-style cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
3 tablespoons lemon juice
1 1/4 cups cold heavy whipping cream (at least 36% fat)
1 tablespoon vanilla extract
3/4 cup powdered sugar
1 can cherry pie filling
1 can blueberry pie filling
Edible white star sprinkles

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Instructions

In a bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter; press firmly into a 13×9-inch pan.
In a large bowl, beat the softened cream cheese, granulated sugar, sour cream, and lemon juice for 3 minutes until smooth.
In a separate chilled bowl, whip the heavy cream, vanilla, and powdered sugar on high speed until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture using a silicone spatula, then spread evenly over the crust.
Cover and refrigerate for 4 to 6 hours until set.
Use a toothpick to score a flag layout on the surface, fill the top left corner with blueberry filling, pipe cherry stripes, and top the blue section with star sprinkles.

Notes

For the best structural results, always use brick-style cream cheese rather than the spreadable tub variety, as the extra moisture in tubs can prevent the cake from setting. Always wipe your knife with a warm towel between slices to ensure the red and blue fillings don’t smear across the pristine white cheesecake layer.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American