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Forget summer baking, and make this delicious no-bake American Flag Cheesecake with a graham cracker crust instead! It’s an easy dessert, delicious, and perfect for patriotic celebrations!
I love making desserts to take to summer parties and family celebrations, but I try not to bake as much during the summer too. I will make an exception for my easy dump peach cobbler, but that’s one of the only reasons I’ll turn on the over!
This American Flag Cheesecake takes care of both of those things, and it’s really, really good!
How to make American Flag Cheesecake
One of my favorite things about this recipe is that it’s made in a 9×13 baking dish, so it’s big enough to bring to a party. Don’t worry, you won’t have any leftovers, because this thing is AMAZING! I make it just so I can lick the spoon (kidding!).
Ingredients
Though the ingredients are super easy, I still like to cover them so that we can talk about substitutions (if there are any). There is a full printable recipe card with measurements at the end of the post, but for now, here is an overview of everything that goes into this recipe!
- Graham Crackers – You can use store-bought crackers, homemade graham crackers, or even pre-crushed graham cracker crumbs! You can even use stale graham crackers because they will be baked anyway and any staleness will be gone!
- Sugar – Used in both the crust and the filling, granulated white sugar is recommended. However, if you wanted to switch it out for coconut sugar, that would work too! For the filling, a liquid sweetener like maple syrup is a delicious swap!
- Butter – I always perfect to use salted butter in this recipe, but if all you have is unsalted, that will be fine! Real butter works best, but you can also use non-dairy if needed.
- Cream Cheese – My favorite cream cheese for this recipe is Green Valley, or Philadelphia if that’s not available. However, use whatever you have available. Just make sure that it’s softened before you start (room temperature). Vegan cream cheese can also be used.
- Sour Cream – If you can get your hands on Green Valley sour cream, do it! It’s so creamy! If not, Daisy or whatever you have will work just fine for that tangy addition.
- Lemon Juice – Fresh or bottled is fine, this just enhances the flavor of the filling!
- Heavy Whipping Cream – Chilled coconut cream could be used instead for whipping, but heavy whipping cream is going to be the easiest!
- Powdered Sugar – Again, used for the filling, there isn’t a substitute for this per se, but if you want to use more granulated sugar you can. The texture will just not be quite as creamy or light.
- Vanilla – A flavor enhancer, don’t skip!
- Cherry Pie Filling – While I LOVE cherry pie filling, if you don’t, you can use strawberry or raspberry pie filling – or even a red color jam!
- Blueberry Pie Filling – Just like with the cherry pie filling, this is just for the color, so you can adjust this to your flavor liking. Make sure that it pairs well with the red pie filling flavor you pick. For example, strawberry and blackberry might be a great alternate combination!
- Edible Star Sprinkles – These are optional, but I mean, come on! They are adorable! Don’t skip them if you can avoid it.
Directions
While it may seem like there are a lot of steps, hang in there, this is a really simple recipe! Get the printable recipe at the end of the post so you can reference it while you work!
Step 1: Make the crust.
Mix your sugar, softened butter, and graham cracker crumbs together to make this awesome crust. Buy pre-crushed graham cracker crumbs for easy measuring, or use my tips in the recipe below to crush whole graham crackers. Press the crust into the bottom of a 9×13 pan, like shown. I found this pure white pan on Amazon, and I LOVE it.
Step 2: Mix the cream cheese batter.
Mix the cream cheese, sugar, lemon juice, and sour cream together to make the cream cheese portion of the batter. Mix it with an electric beater, or in a mixer until there are no lumps.
Step 3: Mix the whipped cream batter.
In a separate bowl, mix together the heavy whipping cream, vanilla, and powdered sugar to make the whipped cream batter. Once stiff peaks have formed, use a silicone spatula to fold in the whipped cream batter into the cream cheese batter. Gently fold the batter until well combined.
Step 4: Put the batter in the pan.
Smoothly spread the batter over the crust. Before putting it in the fridge to set, use a toothpick to trace the box for the blueberries and stars, and then the stripes. I made three red stripes, and that seemed easiest. Cover it and let it cool for 4-6 hours or overnight in the fridge.
Step 5: Add the toppings to the American Flag Cheesecake.
Use a large spoon to carefully add the blueberry and cherry pie filling to the top to make the American Flag Cheesecake design. Wait until you get to your destination, or just before serving if you aren’t traveling, to add the toppings for the best results.
Step 6: Add the stars.
I found these adorable edible star sprinkles on Amazon and have used them in a few of my patriotic desserts this year! I used them in my Patriotic Sprinkle Cookies, and my American Flag Stained Glass Cookies, and knew they would be perfect for this American Flag Cheesecake too!
I sprinkled some all over the top of the blueberry section to add a fun detail to the American Flag Cheesecake. I really like the extra touch it gives it! They’re really thin and not sharp or crunchy. The stars dissolve easily and don’t change the flavor of the cheesecake at all.
When you’re finished making your American Flag Cheesecake it should look something like this! I’m thrilled with how easy it was to make such a show-stopping dessert!
Even More Patriotic Food Ideas
If you want to round out your patriotic celebration this Fourth of July, these additional recipes will be perfect!
No-Bake American Flag Cheesecake
Ingredients
FOR THE CRUST:
- 2 1/4 cups graham cracker crumbs or 1 box crackers
- 1/3 cup sugar
- 2/3 cup butter softened
FOR THE CHEESECAKE:
- 24 oz cream cheese softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 3 tablespoons lemon juice
- 1 1/4 cups heavy whipping cream chilled
- 3/4 cup powdered sugar
- 1 tablespoon vanilla
FOR THE TOPPING:
- 8 oz cherry pie filling
- 8 oz blueberry pie filling
- Edible star sprinkles
Instructions
- Place your graham crackers in a food processor and process them into fine crumbs. If using pre-crushed graham crackers, skip this step.
- Combine the graham cracker crumbs, softened butter, and sugar in a bowl until well mixed.
- Use your hands and press the crust into an ungreased 9×13 pan, making sure the crust is even.
- In a large bowl, use an electric beater to beat together the cream cheese and sugar until smooth.
- Add the sour cream and beat until combined.
- Add the lemon juice and beat until combined. Set the bowl aside.
- In a separate bowl, add the whipping cream, vanilla, and powdered sugar, and beat until stiff peaks form.
- Use a spatula to fold in the whipped cream mixture into the cream cheese mixture until you don't see streaks.
- Spread the batter over the crust evenly.
- Use a toothpick to draw out your flag design before refrigerating.
- Cover and refrigerate for 4-6 hours or overnight.
- Before serving, add the blueberry and cherry pie filling to make the flag design. Top with the edible stars.
Notes
Ingredients Notes and Substitutions
- Graham Crackers – You can use store-bought crackers, homemade graham crackers, or even pre-crushed graham cracker crumbs! You can even use stale graham crackers because they will be baked anyway and any staleness will be gone!
- Sugar – Used in both the crust and the filling, granulated white sugar is recommended. However, if you wanted to switch it out for coconut sugar, that would work too! For the filling, a liquid sweetener like maple syrup is a delicious swap!
- Butter – I always perfect to use salted butter in this recipe, but if all you have is unsalted, that will be fine! Real butter works best, but you can also use non-dairy if needed.
- Cream Cheese – My favorite cream cheese for this recipe is Green Valley, or Philadelphia if that’s not available. However, use whatever you have available. Just make sure that it’s softened before you start (room temperature). Vegan cream cheese can also be used.
- Sour Cream – If you can get your hands on Green Valley sour cream, do it! It’s so creamy! If not, Daisy or whatever you have will work just fine for that tangy addition.
- Lemon Juice – Fresh or bottled is fine, this just enhances the flavor of the filling!
- Heavy Whipping Cream – Chilled coconut cream could be used instead for whipping, but heavy whipping cream is going to be the easiest!
- Powdered Sugar – Again, used for the filling, there isn’t a substitute for this per se, but if you want to use more granulated sugar you can. The texture will just not be quite as creamy or light.
- Vanilla – A flavor enhancer, don’t skip!
- Cherry Pie Filling – While I LOVE cherry pie filling, if you don’t, you can use strawberry or raspberry pie filling – or even a red color jam!
- Blueberry Pie Filling – Just like with the cherry pie filling, this is just for the color, so you can adjust this to your flavor liking. Make sure that it pairs well with the red pie filling flavor you pick. For example, strawberry and blackberry might be a great alternate combination!
- Edible Star Sprinkles – These are optional, but I mean, come on! They are adorable! Don’t skip them if you can avoid it.
Nutrition
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Delicious! Silky smooth light texture. I took the leftovers to work and everyone loved it!
So glad I found your American Flag Cheesecake. I used my own recipe, but happily used your decorating skills and it turned out beautiful. Thanks and keep up the good work.
I love that! Thanks for sharing!
This looks colorful and i love cheesecake