A delightful dessert that celebrates both flavor and patriotism, this No-Bake Cheesecake Flag Cake is a perfect treat for any festive occasion, especially the 4th of July. With a rich, creamy filling and a visually stunning design made of fresh strawberries and blueberries, it is sure to be a crowd-pleaser. Plus, it’s simple to make without turning on your oven, making it an ideal dessert for those warm summer months when you want to avoid heating up the kitchen.

No-Bake Cheesecake Flag Cake

Why You’ll Love This Recipe

This No-Bake Cheesecake Flag Cake offers the perfect combination of a light, mousse-like filling and a buttery graham cracker crust. The burst of fresh strawberries and blueberries adds a pop of color and refreshing taste, making it not only delicious but visually stunning. It’s ideal for patriotic holidays like the 4th of July, Memorial Day, or Labor Day. The best part? It doesn’t require any baking, so you can prepare it ahead of time and enjoy your celebration stress-free!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 ½ cups finely crushed graham cracker crumbs
¼ cup white sugar
2 tablespoons unsweetened cocoa powder
6 tablespoons butter, melted

For the Filling:

1 cup cream cheese, at room temperature
1 cup mascarpone cheese, at room temperature
2 teaspoons grated lemon zest
2 teaspoons lemon juice
1 teaspoon vanilla extract
⅓ cup white sugar
1 ¼ cups cold heavy whipping cream

For the Topping:

20 large fresh strawberries, hulled and halved lengthwise (or as needed)
24 large fresh blueberries (or as needed)

Directions

Prepare the crust: In a bowl, combine graham cracker crumbs, white sugar, cocoa powder, and melted butter. Stir until the mixture is thoroughly combined and crumbly.
Form the crust: Transfer the crust mixture into a 9×11-inch baking dish. Press it down evenly to form a smooth layer. Cover the dish with plastic wrap and refrigerate for about 30 minutes to set.
Make the filling: In a separate bowl, beat together the cream cheese and mascarpone cheese until fully combined. Add lemon zest, lemon juice, and vanilla extract to the mixture.
Whip the cream: In a metal or glass bowl, whisk the cold heavy whipping cream with ⅓ cup sugar until it forms soft peaks.
Combine the filling: Gently fold the whipped cream into the cream cheese mixture. Continue to whisk until the filling is smooth, soft, and fluffy.
Assemble the cake: Spoon the cheesecake filling onto the chilled graham cracker crust. Spread it evenly, smoothing the top. Tap the pan gently on the counter to help settle the filling. Cover with plastic wrap and refrigerate for at least 3 hours, or until fully set.
Decorate: Once set, arrange the halved strawberries in alternating horizontal stripes along the cake. Start from the bottom edge and place the pointed bottoms of the strawberry halves to the right. Continue layering the strawberries, leaving a square space at the top-left corner for the blueberries.
Finish with blueberries: In the top-left corner, arrange blueberries to form a square, filling the space with berries lined up closely together.
Serve: Once fully decorated, slice the cheesecake into squares and serve!

Servings and Timing

Prep Time: 30 minutes
Additional Time: 3 hours (for chilling)
Total Time: 3 hours 30 minutes
Servings: 12

Variations

Crust Variation: If you’re not a fan of cocoa, you can skip the unsweetened cocoa powder in the crust for a traditional graham cracker flavor.
Cheese Variation: Try swapping mascarpone cheese with ricotta or even a tangier cream cheese for a different flavor profile.
Fruit Variations: For a non-patriotic look, swap the blueberries and strawberries with raspberries, blackberries, or other seasonal fruits.

Storage/Reheating

Storage: This No-Bake Cheesecake Flag Cake should be kept in the refrigerator, tightly covered with plastic wrap. It will stay fresh for up to 3-4 days.
Reheating: Since this cake is served chilled, there is no need to reheat. Simply slice and enjoy straight from the fridge!

FAQs

1. Can I make this cheesecake flag cake ahead of time?

Yes! This cake is perfect for making ahead. Prepare it the night before and refrigerate it until ready to serve.

2. Can I substitute the mascarpone cheese?

Yes, you can substitute mascarpone with ricotta or cream cheese, but mascarpone gives it a richer, creamier texture.

3. What size pan should I use for this cake?

A 9×11-inch baking dish works best, but you can adjust the size depending on how thick you want the layers to be.

4. Can I use frozen strawberries and blueberries?

Fresh berries are recommended for the best texture and flavor, but if frozen berries are all you have, make sure to thaw them first and drain any excess liquid.

5. Can I freeze this cake?

This cheesecake can be frozen, but it may affect the texture of the whipped cream filling. To freeze, cover tightly and store for up to 2 months. Thaw in the refrigerator before serving.

6. Is this cake gluten-free?

Yes, this recipe is naturally gluten-free, as long as you use gluten-free graham crackers for the crust.

7. How long does the cake need to chill?

The cake needs to chill for at least 3 hours to set, but it can be kept in the fridge overnight for even better results.

8. Can I use a different type of crust?

Yes, if you prefer a different flavor, you can try using an Oreo crust or a shortbread cookie crust instead of the graham cracker crust.

9. How do I prevent the cheesecake filling from being too runny?

Make sure to whip the heavy cream to soft peaks and fold it gently into the cream cheese mixture to ensure a light and fluffy texture.

10. Can I make this cake without cocoa powder?

Yes, simply leave out the cocoa powder for a classic graham cracker crust. The cheesecake will still taste wonderful!

Conclusion

This No-Bake Cheesecake Flag Cake is a showstopper that is easy to make, refreshing, and absolutely delicious. Its beautiful design and light, fluffy texture make it a perfect dessert for patriotic holidays or any summer gathering. With a few simple ingredients and a little time to chill, you’ll have a dessert that’s as much fun to look at as it is to eat!