Description
This No-Bake Cheesecake Flag Cake is a patriotic dessert featuring a rich and creamy lemon-infused cheesecake filling atop a chocolate graham cracker crust. Decorated with fresh strawberry stripes and a blueberry canton, this cake is perfect for summer celebrations and requires no baking—just chilling to set.
Ingredients
Scale
Crust
- 1 ½ cups finely crushed graham cracker crumbs
- ¼ cup white sugar
- 2 tablespoons unsweetened cocoa powder
- 6 tablespoons butter, melted
Filling
- 1 cup cream cheese at room temperature
- 1 cup mascarpone cheese at room temperature
- 2 teaspoons grated lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- â…“ cup white sugar
- 1 ¼ cups cold heavy whipping cream
Topping
- 20 large fresh strawberries, hulled and halved lengthwise, or as needed
- 24 large fresh blueberries, or as needed
Instructions
- Prepare the crust: Combine graham cracker crumbs, ¼ cup sugar, cocoa powder, and melted butter in a bowl until the mixture is thoroughly combined and crumbly.
- Form the crust: Transfer the crust mixture to a 9×11-inch baking dish. Press it firmly into the bottom of the dish until smooth and even. Cover with plastic wrap and refrigerate until set, about 30 minutes.
- Make the cheesecake filling: In a bowl, mix cream cheese and mascarpone cheese until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract.
- Whip the cream: In a separate metal or glass bowl, whisk â…“ cup sugar into the cold heavy whipping cream until the cream is fluffy and forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until soft, fluffy, and well combined.
- Assemble and chill: Spoon the filling over the chilled graham cracker crust and spread evenly. Tap the pan gently on a work surface to settle the filling. Cover tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.
- Arrange strawberries: Starting at the bottom long edge of the cake, arrange strawberry halves with the pointed ends facing right in a horizontal line. Create a second shorter strawberry stripe at the top right of the cake, stretching about 2/3 of the length, also pointing right.
- Complete strawberry stripes: Continue adding three more full-length horizontal strawberry stripes above the bottom stripe, spaced about ¾ inch apart. Add one more short line beneath the top short stripe to leave a rectangular space for the blueberry section.
- Fill blueberry canton: Fill the reserved rectangular space in the upper left corner with blueberries arranged in tight lines, blossom ends facing up, until the space is filled completely.
- Serve: Cut the chilled cheesecake into squares and serve immediately.
Notes
- Use room temperature cream cheese and mascarpone to ensure smooth mixing.
- Press the crust firmly to avoid crumbs mixing with the filling when slicing.
- Fresh strawberries and blueberries must be washed and thoroughly dried before arranging atop the cheesecake to prevent sogginess.
- Chill time is crucial for the cheesecake to set properly; avoid rushing this step.
- This dessert is best served within 24 hours of assembly for optimal freshness.
