Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes No-Cook Red, White, and Blue Cheesecake 3.7 (198) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 15, 2020 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 40 mins Servings: 10 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. Ingredients 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 Directions 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. 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). 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. 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. Print