4th of July No Bake Cheesecake
Celebrate Independence Day with this festive and effortless 4th of July No Bake Cheesecake! Bursting with vibrant layers of flavor and color, this dessert pairs a buttery graham cracker crust with a creamy, velvety cheesecake filling, all topped with fresh strawberries and blueberries for a patriotic red, white, and blue finish. Perfect for summer gatherings, this no-bake recipe requires just 30 minutes of prep and no oven time, making it a quick and refreshing treat for any heat-filled celebration. Whether you're hosting a backyard barbecue or heading to a picnic, this chilled cheesecake is as stunning as it is delicious—guaranteed to impress your guests and keep the kitchen cool.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.25 cups Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 1.5 cups Fresh strawberries, sliced
- 1.5 cups Fresh blueberries
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy using an electric mixer.
Mix in the vanilla extract, then gradually beat in the heavy whipping cream. Continue mixing until the filling becomes light and fluffy.
Remove the crust from the refrigerator and spread half of the cream cheese mixture evenly over the crust to create the white layer.
On top of the white layer, arrange the sliced strawberries in an even layer, pressing them slightly into the cream cheese mixture.
Cover the strawberries with the remaining cream cheese mixture, smoothing the top with a spatula.
Arrange the blueberries on top of the cheesecake in an even layer to create the blue layer.
Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm.
Before serving, carefully release the springform pan and slice the cheesecake into wedges. Serve chilled and enjoy your festive 4th of July treat!
Nutrition Facts
Calories |
5153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.2 g | 462% | |
| Saturated Fat | 210.5 g | 1052% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1000 mg | 334% | |
| Sodium | 3008 mg | 131% | |
| Total Carbohydrate | 431.0 g | 157% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 276.4 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1364 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
