Description
Celebrate any patriotic occasion with this stunning No-Bake Cheesecake Flag Cake. A creamy, luscious cheesecake filling atop a graham cracker crust, adorned with fresh blueberries and strawberries, creating a red, white, and blue masterpiece!
Ingredients
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 tablespoons granulated sugar
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Toppings:
- 1 cup fresh blueberries
- 1 1/2 cups fresh strawberries, hulled and sliced
Instructions
- Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture into the bottom of a 9×13-inch baking dish.
- Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream to stiff peaks, then fold into cream cheese. Spread filling over crust.
- Decorate: Arrange blueberries in the top-left corner as stars and strawberries in rows for stripes.
- Chill: Refrigerate for at least 4 hours until set. Slice and serve chilled.
Notes
- Enhance with a tablespoon of lemon juice for extra flavor.
- Raspberries can be a tasty alternative to strawberries.
- Best prepared a day ahead for convenience.
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
