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No-Bake Red White, and Blue Cheesecake Recipe

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This No-Bake Red White, and Blue Cheesecake is a refreshing and visually stunning dessert perfect for patriotic celebrations or any festive occasion. Featuring a crunchy graham cracker crust layered with smooth cheesecake filling infused with vibrant strawberry-raspberry and blueberry-blackberry compotes, it’s naturally colorful and bursting with fruity flavors. Easy to assemble and requiring no baking, this cheesecake offers a creamy, light texture with beautiful layered colors, making it both a crowd-pleaser and a showstopper.

Ingredients

Graham Crust:

  • 1 ½ cups graham crumbs
  • 6 tbsp butter, melted

Strawberry Raspberry Compote:

  • 2 cups strawberries
  • 1 cup raspberries
  • ½ cup water
  • 2 tsp cornstarch

Blueberry Blackberry Compote:

  • 2 cups blueberries
  • 1 cup blackberries
  • ½ cup water
  • 2 tsp cornstarch

Cheesecake Filling:

  • 2 (8-oz) blocks cream cheese
  • 1 cup plain or vanilla Greek yogurt
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • 1 ½ cups heavy cream
  • Red gel food coloring
  • Blue gel food coloring

Instructions

  1. Make the Crust: Stir together graham crumbs and melted butter until all crumbs are evenly coated. Press mixture firmly into the bottom of a 9-inch springform pan lined with parchment or acetate for easier removal. Chill while preparing the filling.
  2. Prepare Strawberry Raspberry Compote: Puree strawberries and raspberries in a blender, then press through a mesh sieve to remove seeds and solids. Transfer to a medium saucepan, whisk water and cornstarch together, and add to the puree. Cook over medium heat, stirring frequently, for 15-20 minutes until the mixture thickens to a jam-like consistency and reduces to about 1 cup. Let cool completely.
  3. Prepare Blueberry Blackberry Compote: Repeat the same process as the strawberry raspberry compote: puree blueberries and blackberries, strain, mix with cornstarch and water, cook until thickened, then cool completely.
  4. Make Cheesecake Filling: In a large bowl, beat cream cheese and Greek yogurt with an electric mixer until smooth without lumps. Add vanilla extract and powdered sugar, mixing on medium speed until fully combined and creamy.
  5. Whip Heavy Cream: Using a stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture, then fold in the remaining half to maintain a light and airy texture.
  6. Color and Divide Filling: Divide the cheesecake filling evenly into three bowls. Stir the cooled Strawberry Raspberry Compote into one bowl and Blueberry Blackberry Compote into another. Leave the third bowl plain. Add a small amount of red gel food coloring to the strawberry mixture and blue gel food coloring to the blueberry mixture, stirring until the colors are vibrant but natural. Skip food coloring if desired.
  7. Assemble Layers: Spoon the strawberry raspberry filling over the prepared crust in the springform pan and smooth with a rubber spatula. Gently tilt and shake the pan to level the surface. Refrigerate and then freeze this layer for about 30 minutes until firm.
  8. Add Plain Layer: Next, spread the plain cheesecake filling evenly over the chilled strawberry layer. Freeze again until firm, about 30 minutes.
  9. Finish with Blueberry Layer: Spread the blueberry blackberry filling on top of the plain layer and freeze the entire cheesecake until completely firm, 3-4 hours or overnight for best results.
  10. Serve: Before serving, thaw the cheesecake in the refrigerator for 15-20 minutes or at room temperature for 10-15 minutes. Use a warm knife to slice cleanly. Serve with whipped cream and extra berries if desired.
  11. Storage: Store the cheesecake covered in the freezer to maintain freshness and prevent freezer burn.

Notes

  • Use parchment or acetate lining to help remove the cheesecake smoothly from the springform pan.
  • Pressing compote purees through a mesh sieve removes seeds for a smooth texture.
  • Gel food coloring is optional but enhances the visual appeal of each cheesecake layer.
  • Freeze each layer separately to maintain clean distinct layers without mixing.
  • Thaw cheesecake slightly before slicing for best texture and clean cuts.
  • Store leftover cheesecake covered in the freezer for up to 1 week.

Find it online: https://bitezly.com/no-bake-red-white-and-blue-cheesecake-recipe/