Creamy No-Bake Flag Cheesecake Recipe Easy Step-by-Step Guide with Fresh Berries
A creamy no-bake cheesecake with a buttery graham cracker crust and fresh berries arranged like a flag, perfect for summer gatherings and easy to prepare without an oven.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz (450 g) cream cheese, softened
- 1 cup heavy cream, cold
- ¾ cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- Optional: fresh raspberries or blackberries
Instructions
- Crush the graham crackers into fine crumbs using a food processor or rolling pin.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly coated and holds together when pressed.
- Press the crumb mixture firmly and evenly into the bottom of a 9×13 inch dish. Chill in the fridge while preparing the filling.
- Beat softened cream cheese with an electric mixer until smooth and creamy.
- Add powdered sugar, vanilla extract, and lemon juice to the cream cheese and mix until fully combined.
- Whip the cold heavy cream in a separate bowl until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in batches to keep it light and airy.
- Spread the filling evenly over the chilled crust and cover loosely with plastic wrap.
- Chill the cheesecake for at least 4 hours or overnight to set firmly.
- Before serving, arrange blueberries in the top left corner and strawberries in stripes to mimic a flag. Use raspberries or blackberries to fill gaps if desired.
- Slice with a sharp knife dipped in warm water for clean cuts and serve chilled.
Notes
Use room temperature cream cheese for smooth filling. Chill heavy cream and bowl before whipping for best results. Fold whipped cream gently to keep filling airy. Chill cheesecake at least 4 hours or overnight for best texture. Use a warm knife dipped in hot water for clean slicing. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. For dairy-free, use vegan cream cheese and coconut cream.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 320
- Fat: 24
- Carbohydrates: 20
- Protein: 5
Keywords: no-bake cheesecake, flag cheesecake, summer dessert, fresh berries, easy cheesecake, no oven dessert, creamy cheesecake