Description
This No-Bake Cheesecake Flag Cake is a festive and visually stunning dessert perfect for patriotic celebrations. It features a rich graham cracker and cocoa crust topped with a fluffy, creamy cheesecake filling flavored with cream cheese, mascarpone, lemon zest, and vanilla. The cheesecake is decorated with fresh strawberries and blueberries arranged to resemble the American flag. With no baking required and a creamy texture, it’s an easy yet impressive dessert to prepare.
Ingredients
Scale
Crust
- 1 ½ cups finely crushed graham cracker crumbs
- ¼ cup white sugar
- 2 tablespoons unsweetened cocoa powder
- 6 tablespoons butter, melted
Cheesecake Filling
- 1 cup cream cheese at room temperature
- 1 cup mascarpone cheese at room temperature
- 2 teaspoons grated lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- â…“ cup white sugar
- 1 ¼ cups cold heavy whipping cream
Decoration
- 20 large fresh strawberries, hulled and halved lengthwise
- 24 large fresh blueberries
Instructions
- Prepare the crust: Combine the finely crushed graham cracker crumbs, ¼ cup white sugar, cocoa powder, and melted butter in a bowl until the mixture is crumbly and evenly mixed.
- Form the crust: Transfer the crust mixture to a 9×11-inch baking dish. Press it firmly and evenly into the bottom of the dish to create a smooth crust layer. Cover the dish with plastic wrap and refrigerate for about 30 minutes to set.
- Mix the cheesecake filling: In a separate bowl, thoroughly combine the cream cheese and mascarpone cheese until smooth. Stir in the grated lemon zest, lemon juice, and vanilla extract to add brightness and depth.
- Whip the cream: In another chilled metal or glass bowl, whisk the â…“ cup sugar into cold heavy whipping cream until soft peaks form and the cream becomes fluffy.
- Combine filling and cream: Gently fold the whipped cream into the cream cheese mixture using a whisk or spatula until the filling is smooth, soft, and fluffy without deflating the cream.
- Assemble the cheesecake: Spoon the cheesecake filling evenly over the chilled graham cracker crust. Smooth the top with a spatula and gently tap the pan on the countertop to settle the filling and crust. Cover tightly with plastic wrap and refrigerate for at least 3 hours until fully chilled and set.
- Decorate with strawberries: Starting at the bottom long edge of the cake, arrange strawberry halves in horizontal stripes with the pointed ends facing right. Create one longer stripe stretching 2/3 length at the top right, and position additional strawberry rows spaced about ¾ inch apart, leaving a square space in the upper left corner for the blueberries.
- Decorate with blueberries: Fill the reserved upper left square space by laying lines of blueberries with their blossom ends pointing upwards, placing them closely together until the area is fully covered, mimicking the stars field.
- Serve: Cut the flag cake into squares and serve chilled for a refreshing and visually stunning dessert.
Notes
- Make sure the cream cheese and mascarpone are at room temperature to achieve a smooth mixing process.
- Use a chilled bowl and whisk to help whipping the cream quicker and better.
- Press the crust firmly to avoid crumbling when serving.
- Decorate the cake shortly before serving to keep the fruit fresh and vibrant.
- Store leftovers covered in the refrigerator and consume within 2-3 days.
