No-Cook Red, White, and Blue Cheesecake

Prep Time:
25 mins
Total Time:
40 mins

Relax with this colorful, no-cook, festive July 4th dessert that spends time in the fridge, not the oven. This red, white, and blue cheesecake will be your new favorite patriotic recipe.


  • 15 graham crackers (8 ounces)

  • 1 stick unsalted butter, melted

  • 3 tablespoons granulated sugar

  • Salt

  • 2 bars (8 ounces each) cream cheese, room temperature

  • ¾ cup confectioners' sugar

  • 1 cup Greek yogurt (full-fat)

  • 2 teaspoons pure vanilla extract

  • 1 cup heavy cream, whipped

  • 2 cups fresh berries


  1. In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.

  2. In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners' sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).

  3. Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.

    No-Cook Red, White, and Blue Cheesecake
    Andrew Purcell

Cook's Notes

When you're pressing the crumbs into the pan for the crust, use a flat-bottomed measuring cup. It makes it easy to get an even thickness -- and to get into the pan's corners.

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