American Flag Cheesecake
This no-bake cheesecake is rich, creamy, and topped with festive cherry and blueberry pie filling to create a stunning American flag design—perfect for patriotic celebrations!
Servings: 12 servings
Calories: 590kcal
Ingredients
For the Crust
- 2 ¼ cups graham cracker crumbs 1 box
- ⅓ cup sugar
- ⅔ cup butter softened
For the Cheesecake
- 24 ounces cream cheese
- ½ cup sugar
- ¼ cup sour cream
- 3 tablespoons lemon juice
- 1 ¼ cup heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla
For the Topping
- 8 ounces cherry pie filling
- 8 ounces blueberry pie filling
- Edible star sprinkles
Instructions
- Place graham crackers in a blender or food processor. Blend until crumbs are formed.
- In a medium mixing bowl, combine graham cracker crumbs, sugar, and butter. Work together well. Using your hands, press the crust mixture into a greased 9x13-inch dish.
- In a large bowl, beat cream cheese until smooth.
- Add sugar, sour cream, lemon juice, heavy whipping cream. Beat well again.
- Add powdered sugar and vanilla. Beat again.
- Carefully spread cheesecake mixture over the crust.
- Create a flag with your cherry and blueberry pie fillings. Using a spoon, carefully create a blue square for the stars and 4 red stripes.
- Place cheesecake in a refrigerator and chill for at least 6 hours.
- When you are ready to eat, carefully place the edible stars on the blue square.
Notes
- No food processor? No problem. Place graham crackers in a sealed Ziploc bag and crush with a rolling pin until fine crumbs form.
- Traveling with the cheesecake? Wait to add the cherry and blueberry topping until just before serving to keep the flag design fresh and vibrant.
- Plan your flag design. Use a toothpick to lightly trace the flag layout on the cheesecake before adding the fruit fillings—this helps guide spacing and keep lines clean.
- Soften your cream cheese. Let the cream cheese sit at room temperature for about 30 minutes before mixing to avoid lumps in the filling.
- Chill thoroughly. For the best texture, chill the cheesecake for at least 6 hours (or overnight) before serving.
- Clean slices. Run a knife under warm water and wipe it clean between cuts to get neat, defined cheesecake slices.
- Use a piping bag for precision. If you want extra clean lines, spoon the cherry and blueberry filling into piping or sandwich bags and snip the corner to apply more precisely.
- Prep ahead. You can make the crust and filling a day in advance, then decorate the top just before serving.
Nutrition
Calories: 590kcal | Carbohydrates: 51g | Protein: 6g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 377mg | Potassium: 182mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1514IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg