Skip the oven and make this delicious and festive No Bake Red, White, and Blue Cheesecake instead! This easy dessert is cool and refreshing and a perfect addition to your celebrations!
This no bake cheesecake recipe is just perfect for holidays like Memorial Day or the 4th of July! The Red, White, and Blue Cheesecake layers add a stunning effect to a delicious dessert. It’s amazingly smooth and super creamy. Plus, it sets up beautifully in the fridge. It’s light, sweet and perfectly refreshing. Looking for other festive desserts? Try this fruit tart or make a patriotic cookie cake!
How To Make A No-Bake Red, White, and Blue Cheesecake
Ingredients: scroll down for full recipe with exact measurements
- Graham Crackers
- Sugar
- Butter
- Cream Cheese
- Heavy Cream
- Vanilla
- Gelatin
- Raspberries and Blueberries
- Food coloring gel
Tips for No Bake Cheesecake Success
- Use room temperature ingredients.
- Try to make sure the graham crackers are crushed into consistent sizes to help evenly form the crust.
- Make sure your pan is level when being placed in the fridge and freezer so it doesn’t set crooked
- If you want to make it easier, you can use a pre-made graham cracker crust.
Other Holiday Options
This no bake cheesecake is perfect for the patriotic holidays but it’s also so easy to modify it for any occasion.
- Use red and green colorings for a Christmas cheesecake
- Pink and red colorings would make for a gorgeous layered dessert for Valentine’s
- Switch out to lighter pastels for an Easter or spring sweet treat
More Cheesecake Favorites:
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No Bake Red, White, and Blue Cheesecake
Description
Skip the oven and make this delicious and festive No Bake Red, White, and Blue Cheesecake instead! This easy dessert is cool and refreshing and a perfect addition to your celebrations!
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1 tablespoons sugar
- 1/2 cup butter (melted)
For the Cheesecake
- 40 oz cream cheese, 5(8oz) packages, (softened)
- 2 cups granulated sugar
- 1/3 cup heavy cream
- 1 tablespoon vanilla extract
- 2 packages unflavored gelatin
- 1 cup water
- fresh raspberries (rinsed and dried)
- fresh blueberries (rinsed and dried)
- neon dark blue food coloring gel
- neon aqua blue food coloring gel
- neon red food coloring gel
Instructions
For the Crust
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Place the graham cracker crumbs in a bowl, add the sugar and stir well. Add the melted butter to the graham cracker crumbs and stir well to coat crumbs. Reserve about 1/4 cup for garnish on top of dessert.
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Line the bottom of a 9 X 9 inch dish with parchment paper. Press the crumbs into the bottom of the dish to form the crust. Set aside.
For the Cheesecake Layers
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In the mixing bowl of a stand mixer, on low, with a whish attachment, mix together the softened cream cheese, sugar, and cream, until smooth and creamy. Scrape down the sides of the bowl and continue to blend until smooth. Add the vanilla and blend until smooth.
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In a separate mixing bowl, pour in 1/2 cup of water and sprinkle the unflavored gelatin over the water. Boil the remaining 1/2 cup of water in the microwave and pour the boiling water over the gelatin. Stir until the gelatin is completely dissolved and no longer grainy.
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Add the gelatin to mixing bowl with the cream cheese mixture. Mix on medium speed until completely blended. Scrape down sides of the mixing bowl, and mix on high speed until smooth, about 1 minute.
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Divide the cheesecake batter in thirds, leaving 1/3 of the batter in the original mixing bowl. Set the mixing bowl in the refrigerator – this is the white layer.
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With the other two bowls: in one bowl, place about half the package of fresh raspberries, and stir to blend. Add about 4 or 5 drops of the neon red food coloring gel and stir. If the color is not bright enough, continue to add a drop or two, stirring between drops of color, until desired color is reached. Set aside to make the blue layer.
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In the other bowl, add about 1/2 of the blueberries and stir to mix. Add about 2 or 3 drops of the neon dark blue food coloring gel and stir. Add about 2 or 3 drops of the aqua food coloring gel and stir to blend. Add 2 or 3 more drops of the dark blue color, and stir. If the color is not as bright as the color shown, add a drop or 2 more of the dark blue, and a drop or 2 of the aqua, stir well to blend, and continue until desired color is reached. Place the blue layer in the refrigerator.
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Pour the red layer of cheesecake batter over the crust, and smooth evenly with back of spoon. Place the dish in the freezer.
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Leave the dish in the freezer for about 45 minutes, or until the red layer is firm to the touch.
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After the 45 minutes, making sure the red layer is firm to the touch, add the white layer from the fridge, and place the dish back in the freezer. Leave the dish in the freezer for about an hour – or until the white layer is firm to the touch.
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When the white layer is firm to the touch, add the blue layer, spreading it out evenly over the white layer, and place the dish back in the freezer to completely set, about another 45 minutes – 1 hour.
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Leave the icebox cake in the freezer until about 15 minutes before serving. Remove the dessert from the freezer, and let sit on the counter.
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When ready to serve, cut in 2 X 3 inch pieces, sprinkle a few of the reserved graham cracker crumbs on each piece, and top with remaining raspberries and blueberries.
Notes
You can place the icebox cake in the refrigerator if desired, but, it won’t set up as firm as in the freezer, and it takes longer between adding layers if left in the refrigerator
