Description

This No-Bake Cheesecake Flag Cake is a festive, easy-to-make dessert with a creamy filling, a buttery graham cracker crust, and a stunning flag design made from fresh strawberries and blueberries. Perfect for summer celebrations!

Ingredients

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)

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Instructions

Prepare the crust: In a bowl, combine graham cracker crumbs, white sugar, cocoa powder, and melted butter. Stir until thoroughly combined and crumbly.
Form the crust: Transfer the mixture into a 9×11-inch baking dish. Press it down evenly and refrigerate for about 30 minutes to set.
Make the filling: In a separate bowl, beat together cream cheese and mascarpone cheese until smooth. Add lemon zest, lemon juice, and vanilla extract.
Whip the cream: In a metal or glass bowl, whisk the cold heavy whipping cream with sugar until soft peaks form.
Combine the filling: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Assemble the cake: Spoon the cheesecake filling onto the chilled graham cracker crust. Smooth the top and gently tap the pan to settle the filling. Cover with plastic wrap and refrigerate for at least 3 hours, or until set.
Decorate: Once set, arrange halved strawberries in alternating horizontal stripes along the cake, leaving space in the top-left corner for blueberries to form a square.
Serve: Slice into squares and serve chilled.

Notes

For a vegan option, swap the cheese and cream with dairy-free substitutes and use a plant-based crust.
Store in the fridge for up to 3-4 days, or freeze for up to 2 months.
If using frozen berries, thaw and drain them before decorating to avoid excess moisture.
Can be made ahead and kept in the fridge overnight for optimal flavor.

Prep Time: 30 minutes
Cook Time: undefined
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg