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No-Bake Red, White, and Blue Cheesecake

Chill Out with This No-Bake Red, White, and Blue Cheesecake

Enjoy a refreshing No-Bake Red, White, and Blue Cheesecake that's perfect for summer gatherings!
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Prep Time 30 minutes
Freezing Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Crumbs substitute with gluten-free graham crackers for gluten-free option
  • 1/2 cup Butter use coconut oil as a dairy-free alternative
For the Red Layer Compote
  • 1 cup Strawberries main fruit for red layer
  • 1/2 cup Raspberries omit if using only strawberries
  • 1 cup Water
  • 2 tablespoons Cornstarch substitute with arrowroot powder if needed
For the Blue Layer Compote
  • 1 cup Blueberries base for blue layer compote
  • 1/2 cup Blackberries omit if using solely blueberries
For the Cheesecake Filling
  • 16 ounces Cream Cheese use vegan cream cheese for dairy-free option
  • 1 cup Greek Yogurt substitute with dairy-free yogurt for vegan options
  • 1 teaspoon Vanilla Extract substitute with almond extract for variation
  • 1/2 cup Powdered Sugar use coconut sugar for a healthier option
  • 1 cup Heavy Cream substitute with coconut cream for dairy-free version
Optional Food Coloring
  • 1 tablespoon Red Gel Food Coloring omit for a more natural look or use beet powder
  • 1 tablespoon Blue Gel Food Coloring omit for a natural appearance

Equipment

  • 9-inch springform pan
  • Blender
  • Mixing bowl
  • Saucepan
  • electric mixer
  • Fine mesh sieve

Method
 

Step-by-Step Instructions
  1. Make the Crust: Combine graham crumbs and melted butter until resembling wet sand. Press into the base of a greased 9-inch springform pan. Set aside to cool.
  2. Prepare Strawberry Raspberry Compote: Blend strawberries and raspberries, strain, then mix with water and cornstarch in a saucepan and heat until thickened.
  3. Prepare Blueberry Blackberry Compote: Blend blueberries and blackberries, strain, then cook with water and cornstarch until thickened.
  4. Make Cheesecake Filling: Beat cream cheese and Greek yogurt until smooth, then mix in vanilla and powdered sugar until glossy.
  5. Whip Heavy Cream: Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture in batches.
  6. Layer Cheesecake: Divide filling into three bowls, mix compotes into separate bowls for red and blue layers. Leave one bowl plain.
  7. Freeze Layers: Spoon fillings into the crust starting with red, freeze for 30 minutes, add plain layer, then blue layer, freezing between additions.
  8. Serve: Let the cheesecake thaw slightly in the refrigerator for 15 minutes before slicing. Serve chilled with whipped cream and fresh berries.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Ensure compotes are thickened and layers are fully set before adding next for best presentation. Adjust sweetness of the filling to taste.

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