No-Cook Red, White, and Blue Cheesecake

198 Ratings
  • 5 47
  • 4 71
  • 3 52
  • 2 23
  • 1 5

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. 

Everyday Food, July/August 2013

Gallery

Read the full recipe after the video.

Recipe Summary

total:
40 mins
prep:
25 mins
Servings:
10
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Ingredients

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.

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  • 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.

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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Reviews (6)

198 Ratings
  • 5 47
  • 4 71
  • 3 52
  • 2 23
  • 1 5
Martha Stewart Member
07/03/2019
This is super easy to make and every time I make it there is nothing left. There hasn’t been a guess that hasn’t lived it!
Martha Stewart Member
07/05/2018
I made the recipe as written, but I found it really needed more sugar (and I don't like overly sweet things). Even after all set, I found it really too sour and not a great flavor. I think it must have been the Greek yogurt. I used Fage 4%. Sour cream might be better choice. Also, the cream cheese left lumps in the better, which I found really annoying. I put it through a strainer, and there were still lumps. That was probably something I did wrong, but it would be helpful to provide advice on how to avoid this.
Martha Stewart Member
11/05/2017
I've made this receipt time after time and it's always a favorite. It's also so simple.
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Martha Stewart Member
08/18/2013
Delicious and easy to make. Searching for full-fat Greek yogurt was the only challenge. I used a Pyrex storage dish instead of a springform pan. Getting the pieces out of the dish intact required a little bit of effort. I also used gluten-free graham cracker crumbs to make this dessert gluten-free.
Martha Stewart Member
07/07/2013
Super easy and delicious! Not overly sweet and heavy like some cheesecakes, either. The crust holds up well and the cake cuts into slices nicely. I will make this again.
Martha Stewart Member
07/05/2013
Made this for the 4th July. It was delicious and so easy to make and makes a beautiful presentation. Will be making this again.
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