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A no bake red white and blueberry cheesecake topped with whipped cream on the edges and star design
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5 from 1 vote

Red White and Blueberry Cheesecake

This red white and blueberry cheesecake is a great no bake dessert, that is perfect for serving up for the Fourth of July! Topped with fresh whipped cream, and berries, it's a beautiful and easy patriotic dessert.
Servings: 8
Calories: 464kcal

Ingredients

For the Graham Cracker Crust:

  • 6 TBS melted butter
  • 10 graham crackers (into about 1 1/4 cups graham cracker crumbs)

For the Whipped Cream:

  • 1 1/2 cups heavy cream
  • 1 tsp vanilla extract
  • 1/4 cup white granulated sugar

For the Cheesecake Filling:

  • 8 oz cream cheese (softened, 1 block)
  • 6 TBS white granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon juice (optional)

For Cheesecake Topping:

  • 2 cups fresh raspberries
  • 1/2 cup fresh blueberries

Instructions

For the Graham Cracker Crust:

  • Using a food processor, pulse your graham crackers until they are fine crumbs. (Or put the graham crackers into a ziplock bag and hammer them with a mallet or rolling pin till you have a nice crumb.)
  • Mix together graham cracker crumbs and butter in a small bowl, and stir till the crumbs are fully coated in butter.
  • Pour into a 9 inch pie plate and press down evenly to cover the bottom and up the sides of the pan.
  • Put the pan in refrigerator until firm, about 15 minutes.

For the Whipped Cream:

  • Add the heavy cream to a bowl of a stand mixer, or mix with a hand mixer, starting at low speed and increasing to high speed.
  • Add in the sugar and vanilla extract and continue beating until the whipped cream is stiff.

For the Cheesecake Filling:

  • Beat cream cheese for 2-3 minutes until nice and smooth.
  • Mix together softened cream cheese, sugar, vanilla extract, and lemon juice until well blended.
  • Measure out 1 1/2 cups of the whipped cream and carefully fold it into the cream cheese mixture with a rubber spatula.
  • Spoon the mixture into the graham cracker crust, and spread the top evenly to smooth it out.

For Cheesecake Topping:

  • Spoon the rest of the whipped cream into a bag with a 1M piping tip.
  • Pipe little rosettes onto the edges of the cheesecake all the way around.
  • Lightly draw a star onto the cheesecake topping with a fork.
  • Arrange raspberries to fill in the shape of the star.
  • Arrange blueberries onto the edges.
  • Carefully cover the cheesecake with plastic wrap and place in the fridge for 6 hours, up to 12 hours before slicing and serving.

Nutrition

Calories: 464kcal | Carbohydrates: 31g | Protein: 4g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 300mg | Potassium: 104mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1303IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg