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Delicious no bake patriotic cheesecake topped with red, white, and blue berries
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No Bake Patriotic Cheesecake

A vibrant dessert with layers of cream cheese filling and colorful Jell-O topping, perfect for summer gatherings and festive occasions.
Prep Time30 minutes
Total Time5 hours
Course: Dessert, Sweet
Cuisine: American
Keyword: Festive Cheesecake, Layered Cheesecake, No Bake Cheesecake, Patriotic Dessert, Summer Dessert
Servings: 12 servings
Calories: 400kcal

Ingredients

For the crust

  • 2 cups golden Oreo crumbs These sweet, buttery crumbs form the perfect base for our cheesecake.
  • 3 tablespoons melted butter This binds the crumbs together, providing a rich and satisfying crust.
  • 1/4 teaspoon salt A pinch of salt enhances the flavors and balances the sweetness.
  • 1 teaspoon red gel food coloring This adds a vibrant hue to the dessert, making it visually stunning.

For the filling

  • 2 cups powdered sugar (divided) Sweetness is key in this lush cheesecake.
  • 2 cups heavy whipping cream This gives the cheesecake its airy and creamy texture.
  • 2 packages (8 oz each) softened cream cheese The star of the show, creating a rich and velvety filling.
  • 2 teaspoons vanilla extract (divided) Flavored to perfect the sweetness.
  • 1 package (3.94 oz) blue raspberry Jell-O A fun, colorful twist that adds a fruity element.
  • 1 cup boiling water Used for dissolving the Jell-O.

For the topping

  • 3 cups powdered sugar for topping Sweetness is continued with a delightful frosting.
  • 6 tablespoons softened butter This adds creaminess to the frosting.
  • 6 oz softened cream cheese for topping Enhancing the richness of the topping.
  • to taste fresh blueberries and halved strawberries These fresh fruits add vibrant colors.

Instructions

Preparation

  • Begin by blending 2 cups of golden Oreo crumbs in a food processor until they are finely ground.
  • Add the melted butter, salt, and red gel food coloring to the processed crumbs, pulsing until all ingredients are thoroughly combined.
  • Lightly spray a 9-inch springform pan with non-stick spray. Press the crust mixture into the bottom and sides of the pan.
  • Place the pan in the freezer while you prepare the filling.
  • In a separate bowl, dissolve the Jell-O powder in 1 cup of boiling water, stirring well until fully dissolved. Allow it to cool.

Filling

  • In another bowl, whip the heavy cream, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form.
  • In a large mixing bowl, beat the softened cream cheese, 1 cup of powdered sugar, and the remaining teaspoon of vanilla extract until smooth.
  • Gently fold half of the whipped cream into the cream cheese mixture.
  • Mix the cooled Jell-O into the remaining whipped cream, folding carefully to preserve the fluffy texture.
  • Spread the cream cheese layer over the Oreo crust, smoothing the top evenly.
  • Pour the blue Jell-O mixture carefully over the cream cheese layer.

Setting

  • Refrigerate the cheesecake for at least 5 hours, or ideally overnight, until it is firm and set.

Topping

  • For the topping, beat the softened cream cheese and butter together until fluffy. Gradually add in the powdered sugar, mixing until smooth.
  • Pipe this creamy frosting around the edges of the cheesecake using a decorative star tip.
  • Finish by decorating your cheesecake with fresh blueberries and halved strawberries.

Notes

Let your cream cheese soften at room temperature for easier mixing. Consider adding whipped cream swirls or additional colorful fruit toppings for extra decoration.