A delicious no-bake cheesecake decorated to resemble the American flag, perfect for patriotic celebrations.
Author:Isabella
Prep Time:30 minutes
Cook Time:0 minutes
Total Time:4 hours 30 minutes
Yield:12 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup sour cream
1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
Instructions
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9×13 inch baking dish to form the crust. Refrigerate for 15 minutes to set.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add the sour cream to the mixture and fold gently until smooth.
Pour the cheesecake filling over the chilled crust, spreading it evenly. Smooth the top with a spatula.
Arrange the sliced strawberries in a rectangle on the top left corner of the cheesecake to represent the stripes of the flag. Place blueberries in the top left corner to create the stars.
Refrigerate the cheesecake for at least 4 hours, or until set. For best results, chill overnight.
Slice into squares and serve chilled.
Notes
For a chocolate twist, add 1/2 cup of melted chocolate to the cream cheese mixture.
You can also substitute the strawberries with raspberries for a different flavor profile.