Best 4 American Flag Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a patriotic treat with our American Flag Cheesecake, a delightful dessert that combines classic cheesecake with a creative and festive design. This no-bake cheesecake features a creamy filling made from cream cheese, sugar, sour cream, and heavy cream, all resting on a graham cracker crust. The highlight of this dessert is its stunning American flag design, achieved using a combination of blueberries and strawberries. The blueberries represent the blue field of the flag, while the strawberries create the red stripes. This visually appealing cheesecake is not only delicious but also a perfect centerpiece for any Fourth of July celebration or patriotic gathering. Additionally, we offer two variations of this recipe: a keto-friendly version for those on a low-carb diet, and a gluten-free version for those with gluten sensitivities. These variations ensure that everyone can enjoy this patriotic treat, regardless of their dietary restrictions.

Let's cook with our recipes!

WAVE YOUR FLAG CHEESECAKE



Wave Your Flag Cheesecake image

Learn how to make this wave your flag cheesecake! This wave your flag cheesecake will take center stage at summer BBQs all summer-long.

Provided by My Food and Family

Categories     Recipes

Time 4h25m

Yield 20 servings

Number Of Ingredients 10

4 cups fresh strawberries, divided
1-1/2 cups boiling water
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
ice cubes
1 cup cold water
1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Slice 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
  • Meanwhile, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
  • Beat cream cheese and sugar in large bowl with whisk until blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.9444 g, Sugar 0 g, Protein 3 g

AMERICAN BERRY NO-BAKE CHEESECAKE RECIPE



American Berry No-Bake Cheesecake Recipe image

Need a surefire winner for the patriotic holidays? Here's our American Berry No-Bake Cheesecake recipe. Try this no-bake cheesecake recipe for any holiday!

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 6

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
2 cups thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz.)
2 cups fresh strawberries, halved
1/3 cup blueberries

Steps:

  • Beat cream cheese and sugar in large bowl with mixer until well blended. Whisk in COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours or until set. Arrange berries on cheesecake to resemble flag.

Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 20 g, Protein 5 g

AMERICAN FLAG CHEESECAKE



American Flag Cheesecake image

Make and share this American Flag Cheesecake recipe from Food.com.

Provided by shysavsianna

Categories     Cheesecake

Time 4h25m

Yield 16 serving(s)

Number Of Ingredients 10

1 quart strawberry
1 1/2 cups boiling water
1 (3 ounce) box jello red gelatin
1 cup cold water
ice cube
1 (12 ounce) poundcake, cut into 10 slices
1 1/3 cups blueberries
2 (8 ounce) packages cream cheese
1/4 cup sugar
1 (8 ounce) container Cool Whip, thawed

Steps:

  • Slice 1 C strawberries and halve remaining 3 C, set aside.
  • Stir boiling water into gelatin in large bowl at least 2 minutes. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened.
  • Line bottom of 13 inches dish with cake slices. Add sliced strawberries and 1 cup of blueberries to thickened gelatin. Spoon over cake slices. Refrigerate 4 hours or until firm.
  • Beat cream cheese and sugar until smooth. Spread cream cheese mixture over gelatin. Arrange strawberry halves on cream cheese mixture for stripes of flag. Arrange remaining 1/3 C blueberries on cream cheese mixture for stars.

Nutrition Facts : Calories 278.6, Fat 17.9, SaturatedFat 11.8, Cholesterol 78.5, Sodium 198.8, Carbohydrate 27.1, Fiber 1.2, Sugar 14, Protein 4.2

FRUITED-CHEESECAKE FLAG



Fruited-Cheesecake Flag image

Strategically placed berries make this rich, creamy, and indulgent dessert even more memorable. Cut into diminutive squares, the patriotic cake affords guests equal opportunity in their pursuit of the perfect summer sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 48 squares

Number Of Ingredients 16

Vegetable-oil cooking spray
3 cups all-purpose flour
Coarse salt
12 ounces (3 sticks) unsalted butter, softened
1 cup plus 2 tablespoons light-brown sugar
32 ounces cream cheese, room temperature
1 1/2 cups granulated sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
4 large eggs, room temperature
6 ounces (1 1/2 cups) blackberries
8 3/4 ounces (2 cups) blueberries
1 pound strawberries, hulled and sliced lengthwise into thirds (optional)
Confectioners' sugar, for dusting
12 ounces (3 cups) raspberries

Steps:

  • Preheat oven to 300 degrees. Coat a 13-by-18-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on the long sides. Coat parchment with spray.
  • Sift flour and 1 3/4 teaspoons salt into a bowl. Cream butter with a mixer on medium-high speed, occasionally scraping bowl, until fluffy, 3 to 5 minutes. With the mixer running, slowly add light-brown sugar, beating until very pale and fluffy, about 2 minutes. Add flour mixture all at once, and beat on low speed until just incorporated.
  • Transfer dough to sheet. Use a large piece of plastic wrap to press dough into an even layer that covers the bottom of the sheet. Cover and refrigerate until firm, about 20 minutes.
  • Bake dough until entire surface is golden brown, about 40 minutes. Let cool completely in sheet on a wire rack. Raise oven temperature to 350.
  • In a clean bowl, beat cream cheese with a mixer on medium speed, occasionally scraping bowl, until fluffy, about 3 minutes. Reduce speed to low, and add granulated sugar in a slow, steady stream. Scrape bowl, then mix in lemon zest, vanilla and almond extracts, and a pinch of salt until well combined. Scrape bowl, then beat in eggs, 1 at a time, until incorporated. The mixture should be very smooth; scrape bowl as necessary. Pour over crust, and spread into an even layer.
  • Bake until filling is set, about 25 minutes. Let cool completely in sheet on rack. Refrigerate until firm and cold, about 4 hours (or overnight).
  • Run a sharp knife along short sides of sheet, and use parchment to lift out cheesecake. Run knife under hot water and dry well. Use it to cut cheesecake into 48 squares, wiping knife clean between cuts.
  • Transfer squares to a serving platter, reforming the rectangle. Decorate top left squares (3 down and 4 across), placing a blackberry in the center of each square and mounding blueberries around it. Using a long offset spatula, slide out 4 squares from bottom row. Top each square with 3 strawberry slices, dust with confectioners' sugar, and return to rectangle. Repeat with remaining 4 squares on bottom row and then squares on alternating rows. Alternatively, omit strawberries and dust alternating rows generously with confectioners' sugar. Place raspberries on every unadorned row, beginning with top row. Serve immediately (or refrigerate overnight).

Tips:

  • Use a springform pan. This will make it easy to remove the cheesecake from the pan once it has cooled.
  • Make sure the cream cheese is softened to room temperature. This will help it mix smoothly with the other ingredients.
  • Do not overmix the batter. Overmixing can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a preheated oven. This will help it to bake evenly.
  • Let the cheesecake cool completely before serving. This will help it to set properly.
  • To make the blueberries more patriotic, you can soak them in red and blue food coloring before adding them to the batter.
  • If you don't have any blueberries, you can use other red, white, and blue berries, such as strawberries, raspberries, or blackberries.

Conclusion:

This American flag cheesecake is a showstopping dessert that is perfect for any patriotic occasion. It is easy to make and always a crowd-pleaser. So next time you are looking for a festive dessert, give this recipe a try. You won't be disappointed!

Related Topics