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Creamy No-Bake Flag Cheesecake Recipe with Fresh Berry Layers

no bake flag cheesecake - featured image
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An easy, visually striking no-bake cheesecake featuring creamy layers and fresh berries arranged in a patriotic flag design, perfect for summer celebrations and holidays.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • ¾ cup (90g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups fresh strawberries, sliced
  • 1 ½ cups fresh blueberries
  • 1 ½ cups fresh raspberries, halved
  • Optional: 1 tablespoon granulated sugar to macerate berries

Instructions

  1. Prepare the Crust (10 minutes): In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until crumbs are evenly coated and resemble wet sand. Press mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Refrigerate while preparing filling.
  2. Make the Cheesecake Filling (15 minutes): Beat softened cream cheese with powdered sugar until smooth and creamy. Add vanilla extract and lemon juice, mixing until combined. In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture in two additions, preserving airy texture.
  3. Assemble the Flag Layers (10-15 minutes): Remove crust from fridge and spread half of cheesecake filling evenly over it. Arrange sliced strawberries and halved raspberries in red stripes, leaving space for white filling stripes. Spoon remaining cheesecake filling over berries to create white stripes, smoothing gently. Pile fresh blueberries in one corner to mimic blue field of flag. Chill cheesecake in refrigerator for at least 4 hours or overnight.
  4. Serving: Run a warm knife around edges before releasing springform pan for clean slices. Serve chilled.

Notes

Let cream cheese soften at room temperature for 30 minutes before mixing. Keep bowl and beaters cold when whipping cream for fluffier peaks. Use gentle folding to maintain airiness. Press crust evenly with flat glass or measuring cup. Blot excess berry juice to prevent soggy crust. Chill cheesecake at least 4 hours or overnight for best results. For moisture barrier, spread thin layer of melted white chocolate or cream cheese on crust before filling.

Nutrition

Keywords: no-bake cheesecake, flag cheesecake, patriotic dessert, fresh berries, summer dessert, easy cheesecake, holiday dessert

Find it online: https://novanosh.com/creamy-no-bake-flag-cheesecake-recipe-with-fresh-berry-layers-easy-and-perfect/