Description
Craving a festive, no-bake dessert that’s perfect for patriotic celebrations? Say hello to No-Bake Patriotic Cheesecake! This stunning cheesecake features a vibrant red Oreo crust, a creamy cheesecake layer, a blue raspberry Jell-O topping, and a star-spangled garnish of strawberries and blueberries.
Ingredients
For the Crust
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Golden Oreo Crumbs (2 cups): Create a sweet, crunchy base with a golden color, tinted red for a patriotic flair.
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Butter (3 tbsp, melted): Binds the crumbs for a firm crust.
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Salt (¼ tsp): Enhances the crust’s flavor and balances sweetness.
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Red Gel Food Color (1 tsp): Gives the crust a vibrant red hue.
For the Filling
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Cream Cheese (2 packages, 8 oz each, softened): Forms the creamy, tangy cheesecake base.
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Powdered Sugar (2 cups, divided): Sweetens the filling smoothly without graininess.
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Vanilla Extract (2 tsp, divided): Adds warmth and depth to the filling.
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Heavy Whipping Cream (2 cups): Whipped to create a light, fluffy texture.
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Blue Raspberry Jell-O (3.94 oz package): Adds a blue, fruity layer for the patriotic theme.
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Boiling Water (1 cup): Dissolves the Jell-O for a smooth topping.
For the Topping
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Cream Cheese (6 oz, softened): Creates a rich, pipeable frosting.
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Butter (6 tbsp, softened): Adds smoothness and structure to the frosting.
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Powdered Sugar (3 cups): Sweetens and thickens the frosting.
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Vanilla Extract (1 tsp): Enhances the frosting’s flavor.
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Fresh Blueberries: Add a blue, juicy garnish.
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Fresh Strawberries (halved): Provide a red, vibrant garnish.
Substitutions and Variations
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Crust: Use graham crackers or vanilla wafers instead of Golden Oreos; adjust food color for desired hue.
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Jell-O: Swap blue raspberry for cherry or strawberry Jell-O with blue food coloring for the blue layer.
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Cream Cheese: Use reduced-fat cream cheese for a lighter option or dairy-free cream cheese.
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Heavy Cream: Substitute with 4 cups Cool Whip for convenience, though it’s less rich.
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Berries: Use raspberries or blackberries for different fruit flavors.
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Dairy-Free: Use dairy-free cream cheese, butter, and whipped topping, and ensure Jell-O is dairy-free.
Instructions
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Prepare the Crust:
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In a food processor, pulse Golden Oreos to yield 2 cups crumbs.
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Add 3 tbsp melted butter, ¼ tsp salt, and 1 tsp red gel food color, pulsing until fully combined.
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Lightly spray a 9-inch springform pan with non-stick spray.
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Pour the crumb mixture into the pan and press firmly to form an even crust, bringing some crumbs up the sides (about ½ inch).
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Freeze the crust while preparing the filling.
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Prepare the Jell-O:
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In a glass measuring cup, whisk the 3.94 oz package of blue raspberry Jell-O with 1 cup boiling water until fully dissolved (about 1–2 minutes).
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Set aside to cool to room temperature.
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Make the Whipped Cream:
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In a mixing bowl or stand mixer, whisk 2 cups heavy whipping cream, 1 cup powdered sugar, and 1 tsp vanilla extract for 4–5 minutes until soft peaks form.
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Set aside.
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Prepare the Cheesecake Filling:
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In a separate large bowl, cream together 2 packages (8 oz each) softened cream cheese, 1 cup powdered sugar, and 1 tsp vanilla extract with a mixer until smooth and lump-free (about 5 minutes).
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Fold half of the whipped cream mixture into the cream cheese mixture until fully combined.
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Combine the remaining whipped cream with the cooled Jell-O, whisking until fully blended and uniformly blue.
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Assemble the Cheesecake:
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Remove the crust from the freezer.
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Spread the cream cheese-whipped cream mixture evenly over the crust, smoothing with a spatula.
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Carefully pour the blue Jell-O-whipped cream mixture over the cream cheese layer, spreading gently to create an even top.
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Chill:
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Cover the cheesecake with plastic wrap and refrigerate for at least 5 hours, or overnight, to fully set.
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Make the Frosting:
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In a bowl, cream together 6 oz softened cream cheese and 6 tbsp softened butter for 4–5 minutes until smooth.
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Mix in 1 tsp vanilla extract, then gradually add 3 cups powdered sugar, one cup at a time, mixing until fully blended and fluffy.
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Decorate and Serve:
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Remove the cheesecake from the springform pan and place on a serving platter.
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Transfer the frosting to a piping bag fitted with a large star tip and pipe swirls around the edge of the cheesecake.
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Garnish with fresh blueberries and halved strawberries.
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Slice into 10–12 wedges and serve chilled.
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Cooking Tips
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Room-Temperature Ingredients: Use softened cream cheese and butter for smooth mixing and to avoid lumps.
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Cool Jell-O Completely: Ensure the Jell-O is at room temperature before mixing with whipped cream to prevent melting or curdling.
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Firm Crust: Press the crust firmly to prevent crumbling, and freeze to set it before adding the filling.
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Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat wedges.