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4th of July Cheesecake

Patriotic Delight: No-Bake 4th of July Cheesecake Recipe

This No-Bake 4th of July Cheesecake is a creamy and delicious dessert perfect for summer celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Refrigeration Time 8 hours
Total Time 9 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with gluten-free graham crackers for a gluten-free version
  • 1/3 cup Sugar Reduce quantity for a less sweet option
  • 1/2 cup Melted Butter Use coconut oil for a dairy-free version
Filling
  • 32 oz Cream Cheese Ensure it's at room temperature for better mixing
  • 2/3 cup Sour Cream Use Greek yogurt as a substitute if desired
  • 1 tsp Vanilla Extract Opt for fresh vanilla beans for a richer taste
  • 1/8 tsp Salt Omit if using salted butter
  • 4 large Eggs Substitute with yogurt or a flax egg for an eggless version
Topping
  • 1 cup Blueberries Fresh and vibrant
  • 1 cup Strawberries Sliced and arranged

Equipment

  • 9-inch Springform Pan
  • electric mixer
  • Medium bowl
  • large mixing bowl

Method
 

Preparation Steps
  1. Begin by preheating your oven to 325°F (160°C). Coat the bottom and sides of a 9-inch springform pan with non-stick spray.
  2. In a medium bowl, combine 1 ½ cups of graham cracker crumbs with ⅓ cup of sugar and ½ cup of melted butter. Press this mixture into the bottom and slightly up the sides of the prepared springform pan.
  3. In a large mixing bowl, beat 32 oz of cream cheese on medium speed until smooth, about 2–3 minutes.
  4. Add ¾ cup of sugar, ⅔ cup of sour cream, 1 tsp of vanilla extract, and ⅛ tsp of salt to the cream cheese. Mix until creamy and smooth. Gradually beat in 4 large eggs.
  5. Pour the cheesecake filling over the crust in the springform pan and smooth the top. Bake for 60–70 minutes until the edges are set with a slight jiggle in the center.
  6. After baking, turn off the oven and leave the cheesecake inside for about 1 hour. Then cool completely at room temperature before refrigerating for at least 8 hours or overnight.
  7. Once set, remove from the springform pan and arrange blueberries and sliced strawberries in a star pattern on top before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 50mgSodium: 230mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure cheesecake is completely cooled before refrigerating to maintain texture. Use a warm damp cloth for clean slices when cutting.

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