Description
Celebrate Independence Day with this festive 4th of July No-Bake Cheesecake featuring patriotic layers of red, white, and blue. This easy-to-make dessert combines a buttery graham cracker crust with creamy, colorful cheesecake layers flavored with cherry and blue raspberry Kool-Aid for a fun and flavorful twist. Perfect for summer parties and gatherings, this cheesecake requires no oven and sets beautifully in the freezer.
Ingredients
Scale
Crust
- 1 1/2 cups Graham Cracker Crumbs
- 2 Tablespoons Sugar
- 6 Tablespoons Butter (melted)
Cheesecake Layers
- 32 ounces Cream Cheese (softened)
- 1 1/2 cups Sugar
- 1 cup Heavy Cream (whipped)
- 2 Tablespoons Sugar (for whipping cream)
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Torani Vanilla Syrup
- 1 package Cherry Kool-Aid
- 1 package Blue Raspberry Lemonade Kool-Aid
- Wilton Red Food Coloring Gel (several drops)
- Wilton Blue Food Coloring Gel (several drops)
Frosting
- 4 ounces Cream Cheese
- 4 Tablespoons Butter
- 1/4 teaspoon Vanilla Extract
- 1 Tablespoon Heavy Cream
- 3 to 4 cups Powdered Sugar
Instructions
- Prepare the Crust: In a medium bowl, melt the butter in the microwave. Add the graham cracker crumbs and 2 tablespoons of sugar to the melted butter, mixing until the crumbs are well coated. Line the bottom of a 6-inch springform pan with parchment paper and press the crumb mixture evenly into the bottom. Smooth with a spoon and place the pan in the freezer to set.
- Whip the Cream: Using a stand mixer with the whisk attachment, whip 1 cup heavy cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract until stiff peaks form. Set aside.
- Make Cheesecake Batter: In the mixer bowl, blend the softened cream cheese and 1 1/2 cups sugar until smooth and fluffy. Gently fold the whipped cream into the cream cheese mixture until well combined. Divide the cheesecake batter evenly into three separate bowls.
- Prepare Red Layer: To one bowl, add the cherry Kool-Aid packet and a few drops of Wilton red food coloring gel. Stir well to combine.
- Assemble Red Layer: Pour the red cheesecake batter over the chilled crust in the springform pan. Place the pan back in the freezer until the red layer is firm, approximately 2 hours.
- Prepare White Layer: To the second bowl, add 2 tablespoons Torani vanilla syrup and stir well. Place this bowl in the refrigerator to keep cool.
- Prepare Blue Layer: In the third bowl, add the blue raspberry lemonade Kool-Aid packet and 2 heaping tablespoons sugar. Stir to blend, then add several drops of Wilton blue food coloring gel and mix well. Refrigerate the blue batter.
- Assemble White Layer: Once the red layer is firm, pour the white cheesecake batter over it. Freeze again until the white layer is set to the touch, about 2 to 3 hours.
- Assemble Blue Layer: After the white layer firms, remove the blue cheesecake batter from the refrigerator and pour it on top of the white layer. Return the cheesecake to the freezer and chill overnight for best results.
- Make Frosting: Before serving, prepare the frosting by beating together 4 ounces cream cheese, 4 tablespoons butter, 1/4 teaspoon vanilla extract, and 1 tablespoon heavy cream until smooth. Gradually add 3 to 4 cups powdered sugar, beating until fluffy. Use this frosting to decorate the cheesecake as desired.
Notes
- Use a 6-inch springform pan for best results as it holds the layers well and makes removal easier.
- Ensure the cream cheese is softened to room temperature for smooth blending.
- The cheesecake layers need adequate freezing time to set properly between pours; rushing this can cause layers to mix.
- The powdered sugar amount for frosting can be adjusted to achieve desired consistency.
- For vibrant colors, use gel food coloring as liquid colors might dilute the cheesecake batter.
- Make sure to line the pan with parchment paper to prevent sticking and ease removal.
