Patriotic Red White and Blue No-Bake Cheesecake

An whimsical red white and blue patriotic no-bake cheesecake recipe that your family and friends will love. 

Today I am joining my friend Sheri for our monthly series, “Sweet treats for your Sweet tooth.” Each month we will be sharing our favorite version of a sweet treat, everything from cookies, bars, cakes, puddings and more. If you don’t know Sheri she is a professional photographer and the writer of the Sheri Silver blog. Since Memorial Day is Monday we decided to share something red, white & blue, I am sharing a Patriotic Red White and Blue No-Bake Cheesecake and Sheri is sharing a beautiful one bowl red, white and blue cake!

This no bake cheesecake recipe is easy to make and looks great too. It’s made with a graham cracker crust and fresh berries in a swirled design for a festive look. It’s the perfect patriotic dessert that you can make for Fourth of July as well.

Patriotic Red White and Blue No-Bake Cheesecake

Ingredients Needed

For crust

• 2 packages graham crackers(about 20 crackers)
• 11 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 2 8-ounce blocks of  cream cheese, room temperature
• 1 14-ounce can  sweetened condensed milk
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

For Raspberry and Blueberry Swirl

• 6 oz. fresh raspberries or strawberries (about 11/4 cup)
• 6 oz. fresh blueberries
• 2 tablespoons sugar
• 2 tablespoons water
• 1 lemon
• 1 teaspoon corn starch

How to Make Red White and Blue No-Bake Cheesecake

• Crush the graham crackers in either in a blender, or a food processor. Alternately you can place the crackers in a gallon size bag and use a rolling pin to make fine crumbs.
• Pour graham cracker crumbs into a medium size bowl then stir in sugar. Add the melted butter and stir until well combined.
• Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan or springform pan. Place the pan into the freezer for 10 minutes.

For the Filling

• Using an electric mixer set at medium speed, beat cream cheese in a large bowl until smooth. Or add the cream cheese to the bowl of a stand mixer and beat until smooth. Beat in the condensed milk a little at a time. Be sure to scrap the sides of the bowl with a rubber spatula to make sure everything is incorporated. Then add the lemon juice and vanilla and mix well.
• Pour the cheesecake mixture into the crust; smooth the top with an off-spatula. The make the berry pattern(directions below).

For the fresh berry compotes

• In a small saucepan over medium high heat, stir together raspberries, 1 tablespoon sugar, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstarch.
• In another small saucepan over medium heat, stir together the blueberries, 1 tablespoon granulated sugar, 1 tablespoonwater, juice of 1/2 of the lemon, and the other 1/2 teaspoon of cornstarch.
• Simmer both pans of berries until the berries have broken down and the sauce has thickened, stirring occasionally with a spoon. This should take about 10 minutes.
• Cool the berries completely, then pour each sauce separately through a fine mesh sieve into separate bowls. Let the sauces cool completely.
• Pour each sauce into its own sandwich bag. Snip a little off one of the corners of the sandwich bags. Working with alternating bags, pipe circles about an inche apart over the top of the cheesecake. Start in the center and work outward towards the crust. Then drag a wood skewer from the center of cheesecake outward to the crust so that the berry sauces are pulled into a decorative pattern. Or if you prefer, squiggle the skewer around to make swirls of colors.
• Cover with plastic wrap and refrigerate for several hours or overnight.

 Tips

• The most important thing is to be sure the cheese cheese is at room temperature, or your filling will have lumps.
• Strain your berry sauces so there are no seeds and so that they are smooth.

Recipe Variations

• Mini cheesecakes: Instead of one large cheesecake make minis. Simply spoon graham cracker crumbs into the bottom of a muffin tin lined with a cupcake liner, then top with the cheesecake filling and the berry compote, swirl into a design and refrigerate until set.
• No-Bake cheesecake parfait:In a glass or a jar layer the crumbs top with cheesecake filling, then berry mixtures. You won’t be able to swirl the berries but the cheesecake is still pretty and delicious. Or, just layer with fresh berries or jam.

Frequently Asked Questions

What is the difference between a no bake and a baked cheesecake?

Aside from the obvious that one cheesecake is baked and the other is not, the ingredients. No-bake cheesecakes do not contain eggs like baked cheesecake recipes.

Can you freeze no-bake cheesecake?

We do not recommend freezing no-bake cheesecakes, it changes the texture of the filling and will make the crust soggy.

Does no-bake cheesecake need to be refrigerated?

Yes! No bake and baked cheesecake needs to be refrigerated. Simply wrap leftovers in plastic wrap and store in the refrigerator for up to 3 days.

What are the best toppings for a cheesecake?

• ​Fresh fruit and berries
• chocolate drizzle
• whipped cream
• chocolate shavings
• ​chopped candy
• Cool Whip topping

Looking for More Red, White and Blue Desserts? 

Red, White and Blue No-Churn Ice Cream

Lemon Raspberry Swirled Cheesecake Bars

Easy Red, White and Blue Party Favor Cones

Cherry Slab Pie

THAT’S ALL FOR NOW

What are your Memorial Day weekend plans? We are hosting a barbecue for family and a few friends and I am in charge of the potato salad and dessert. My husband will be doing the burgers and everyone else is bringing their favorite side dish.

If you are hosting a gathering or attending one I hope that you try this patriotic cheesecake, it is an easy no bake dessert recipe to make during the summer months when you don’t want to bake but want a sweet treat.

Do you have a simple dessert recipe that you enjoy making? Or an easy cheesecake recipe that I need to add to my repetoire?

What are some of your favorite no bake desserts?

Don’t forget to visit Sheri for her One Bowl Red, White and Blue Cake. 

Pin the recipe and share it with your friends.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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Patriotic Red White and Blue No-Bake Cheesecake

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An adorable red white and blue patriotic no-bake cheesecake recipe that your family and friends will love. 

• Total Time: 0 hours
• Yield: 10 pieces 1x

Ingredients

Scale 1x2x3x

For crust

• 2 packages  graham crackers, 20 crackers
• 11 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 2 8-ounce packages cream cheese, room temperature
• 1 14-ounce can  sweetened condensed milk
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

For Raspberry and Blueberry Swirl

• 6 oz. fresh raspberries (about 11/4 cup)
• 6 oz. fresh blueberries
• 2 tablespoons sugar
• 2 tablespoons water
• 1 lemon
• 1 teaspoon corn starch

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Instructions

Crush the graham crackers either in a blender, or a food processor. Alternately you can place them in a gallon size bag and use a rolling pin.

Pour crumbs into a medium size bowl then stir in sugar. Add the melted butter and stir until well combined.

Press the crumb mixture into the bottom and up the sides of a 9″ pie pan or spring form pan. Place the pan into the freezer for 10 minutes.

For the Filling

Using an electric mixer set at medium-high speed, beat the room temperature cream cheese in a large bowl until smooth. Or add the cream cheese to the bowl of a stand mixer and beat until smooth. Beat in the condensed milk a little at a time. Be sure to scrap the sides  and the bottom of the bowl with a rubber spatula. Then add the lemon juice and vanilla and mix well.

Pour the cheeesecake filling into the crust; smooth the top with an off-spatula. Then make the berry pattern using the raspberry and blueberry sauce.

For the berry sauces:

In a small saucepan over medium high heat, stir together raspberries, 1 tablespoon sugar, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstarch.

In another small saucepan over medium heat, stir together the blueberries, 1 tablespoon granulated sugar, 1 tablespoon water, juice of  1/2 of the lemon, and the other 1/2 teaspoon of cornstarch.

Simmer both pan of  berries until berries have broken down and sauce has thickened, stirring occasionally with a spoon. This should take about 10 minutes.

Cool the berries completely, then pour each sauce separately through a fine mesh sieve into separate bowls. Let the sauces cool completely.

Pour each sauce into its own sandwich bag. Snip a little off one of the corners of each bag. Working with alternating bags, pipe circles about 1 inches apart over the cheesecake starting in the center and working toward the crust. Then drag a wood skewer from the center of pie outward to the crust so that the berry sauces are pulled to create a nice pattern design. Or if you prefer, squiggle the skewer around to make a pattern of your choice.

• Author: Elizabeth
• Prep Time: 20 minutes
• Cook Time: 3-24 hours to chill
• Category: Dessert
• Method: No-Bake
• Cuisine: American