Best 3 No Cook Red White And Blue Cheesecake Recipes

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Indulge in a patriotic celebration with our delectable No-Cook Red, White, and Blue Cheesecake, a culinary masterpiece that embodies the spirit of unity and freedom. This no-bake cheesecake features a creamy and tangy filling, swirled with vibrant red and blue colors, all resting atop a graham cracker crust. The vibrant hues of red, white, and blue create a captivating visual display, making it a centerpiece for any special occasion. Paired with the velvety smooth texture and delightful flavors of the cheesecake, this dessert will undoubtedly be a hit among family and friends. Dive into the delightful world of no-cook desserts with our curated collection of recipes, including the irresistible No-Bake Oreo Cheesecake, the luscious No-Bake Chocolate Cheesecake, and the refreshing No-Bake Lemon Cheesecake. These culinary wonders offer a symphony of flavors and textures, catering to every palate. Dive in and experience the joy of dessert without the hassle of baking!

Check out the recipes below so you can choose the best recipe for yourself!

NO-COOK RED, WHITE, AND BLUE CHEESECAKE



No-Cook Red, White, and Blue Cheesecake image

Relax with this colorful, no-cook, festive July 4th dessert that spends time in the fridge, not the oven. This red, white, and blue cheesecake will be your new favorite patriotic recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 40m

Number Of Ingredients 10

15 graham crackers (8 ounces)
1 stick unsalted butter, melted
3 tablespoons granulated sugar
Salt
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup confectioners' sugar
1 cup Greek yogurt (full-fat)
2 teaspoons pure vanilla extract
1 cup heavy cream, whipped
2 cups fresh berries

Steps:

  • In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.
  • In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners' sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).
  • Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.

Nutrition Facts : Calories 488 g, Fat 37 g, Fiber 1 g, Protein 6 g, SaturatedFat 22 g

JULY 4TH RED, WHITE AND BLUE CHEESECAKE



July 4th Red, White and Blue Cheesecake image

While drops of food coloring will enhance the layers of this patriotic July 4th cheesecake, its stripes are tinted naturally with seasonal flavors: red raspberry, white vanilla bean and blue blueberry. The fresh blueberry topping is held together with just enough gelatin to give it a gorgeous, glossy look and to make it easy to cut. In order to achieve the clean layers you'll need to have some time to let each one set, so plan in advance. It is super easy and completely worth the extra time to present such a fun dessert at your holiday party.

Provided by Food Network

Categories     dessert

Time 9h25m

Yield 16 servings

Number Of Ingredients 20

10 whole graham crackers
1/4 cup unsalted butter, melted
1/4 cup brown sugar
Pinch salt
4 (8-ounce) packages of cream cheese, room temperature
1/2 cup sour cream
1 cup, plus 2 tablespoons sugar
1/2 teaspoon salt
6 eggs
1 tablespoon vanilla extract
1 tablespoon lemon juice
3 teaspoons cornstarch
1/4 cup raspberry preserves
1/2 vanilla bean
1/4 cup blueberry preserves
1 drop each blue and red food coloring, if you want to boost the color of your stripes
1/4 cup cold water
1 teaspoon gelatin
1/2 cup simple syrup (boil 1/4 cup sugar with 1/4 cup water until sugar dissolves)
1/2 cup blueberry preserves

Steps:

  • To Make the Crust:
  • Preheat oven to 350 degrees F. Line an 8-inch springform pan or cake pan with parchment.
  • In a food processor combine the graham crackers, butter, sugar and salt, until the mixture resembles cornmeal. Press the crumbs into the bottom of the pan, and bake for 10 to 15 minutes, or just until it starts to turn golden brown. Cool the crust completely, then freeze the crust.
  • To Make the Cheesecake Batter:
  • Cream together the cream cheese, sour cream, sugar, salt, eggs, vanilla, lemon juice and cornstarch, until very smooth, scraping down the bowl as needed. Divide the batter equally into 3 bowls. Add the raspberry preserves and a drop of red dye to one. Add the scraped vanilla bean to the next. Add the blueberry preserves and blue dye to the last bowl.
  • Pour the red layer over the frozen crust and return to the freezer for about 30 minutes, or until the batter is slightly firm to the touch. While this layer is chilling, place the other bowls of batter in the freezer to allow them to set as well.
  • Once the red layer feels thick, but not frozen solid, very carefully pour the white batter over the red. Do this very slowly, in small amounts, so that it doesn't break the surface of the red layer. Freeze the pan again for about 20 minutes. Check to make sure the blue batter isn't setting too firmly in the freezer; if it is, move it to the refrigerator.
  • Turn the oven temperature to 300 degrees F.
  • Add the blue layer in the same careful way. Place the pan on a baking sheet. Place in the oven, then pour hot water in the baking sheet, which will help the cake bake evenly. (If you are using the springform pan, you will need to cover the bottom of the springform pan with foil, to prevent any water from seeping in). Bake for 1 1/2 to 2 hours, or when it is set in the middle.
  • When the cake is set in the middle, remove from the oven and allow to cool to room temperature, then refrigerate for several hours.
  • Run a hot knife blade around the edge before removing the cake from the pan. If you are using a regular cake pan, you will need to heat the bottom quickly over the stove, then cover the top with plastic, invert onto a plate and finally transfer to the serving platter. Refrigerate the cake while you make the topping.
  • In a small bowl add the gelatin to the cold water, stir to combine and allow to bloom for several minutes. Once the water has absorbed all the gelatin, add it to the hot simple syrup. If you made the simple syrup ahead, heat it. Add the blueberry preserves and transfer to a clean bowl to cool.
  • Once the glaze has come to room temperature, it will thicken, but still be pourable.
  • Place the blueberries on top of the cake.
  • Pour the thickened glaze over the berries. It will run down the sides, which I think is quite pretty. Refrigerate until the glaze has set a bit. If you prefer clean sides, use a hot metal spatula to scrape the excess off the sides (this is very easy to do).
  • Use a hot blade to cut the cake to keep the stripes distinct, and enjoy!

RED, WHITE AND BLUE CHEESECAKE



Red, White and Blue Cheesecake image

The marbled effect in this Americana-inspired dessert is easier to achieve than it looks -- all it takes is alternating scoops of colored cheesecake batter, and then a simple wooden skewer does the rest.

Provided by Food Network Kitchen

Categories     dessert

Time 11h45m

Yield 12 servings

Number Of Ingredients 13

2 cups graham cracker crumbs (from about 18 whole crackers)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
1 teaspoon vanilla extract
Juice of 1/2 lemon
1 teaspoon red gel food coloring (or to desired color)
1/2 teaspoon blue gel food coloring (or to desired color)

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Toss together the graham cracker crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of pan up with a large piece of foil and put in a large roasting pan.
  • For the filling: Beat together the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream, and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs, by hand, 1 at time. Mix in the vanilla and lemon juice, by hand, until just combined. (Take care not to overmix, or the cheesecake will turn into a soufflĂ©!).
  • Ladle out 2 cups of cheesecake batter and divide between 2 bowls. Color 1 bowl with red food coloring and 1 with blue food coloring. Leave the remaining batter white.
  • Use an ice cream scoop or large spoon, and drop scoopfuls of the batter onto the crust, alternating between the different colors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan, in 4 swipes, to marble the colors for a tie dye effect. Transfer the springform pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
  • Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  • Unmold the cheesecake and transfer to a serving plate or cake stand.

Tips:

  • Use a springform pan: This will make it easy to remove the cheesecake once it's set.
  • Line the pan with parchment paper: This will prevent the cheesecake from sticking to the pan.
  • Chill the cheesecake for at least 4 hours before serving: This will help it set properly.
  • Use fresh berries for the topping: This will give the cheesecake a bright and flavorful taste.
  • Serve the cheesecake with a dollop of whipped cream or ice cream: This will make it even more delicious!

Conclusion:

This no-cook red, white, and blue cheesecake is a perfect dessert for any summer celebration. It's easy to make, delicious, and patriotic. Plus, it's a great way to use up any leftover berries you have on hand. So next time you're looking for a festive and easy dessert, give this no-cook cheesecake a try!

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