This No-Bake Red, White, and Blue Cheesecake is the perfect festive and patriotic dessert for July 4th, or any time.  It’s smooth and creamy and super easy to make.  Make this light and refreshing cheesecake throughout the summer months using your favorite in-season fruits.  

No bake cheesecake.

If you’re a cheesecake snob, indulging only in those dense heavy cheesecakes that get baked in a water bath, you’re in for a surprise!  This no-bake version has a smooth velvety texture, similar to cheesecake mousse and it’s deliciously refreshing!  A great dessert for July 4th!!


No-bake cheesecake is just that… no-bake!  It starts with a graham cracker crust.  It has no eggs, therefore there’s no baking time.  It gets prepped in just minutes and refrigerated to chill.

Baked cheesecake has eggs in the batter, therefore it’s baked in the oven, normally requiring a water bath to keep it from drying out and cracking.  It usually has a baking time of at least 1 hour.

Let’s talk about what’s in this no-bake cheesecake that makes it SO delicious!

  • Heavy whipping cream
  • Full-fat cream cheese
  • Powdered sugar
  • Sour cream
  • Pure vanilla extract
No bake cheesecake.

The crust is made of 3 simple ingredients…

  • Graham crackers
  • Granulated sugar
  • Unsalted butter


You certainly can!  Allow the cheesecake to set up in the refrigerator first.  Remove the outer ring from the cheesecake, if you prefer.  Wrap the cheesecake with a layer of plastic wrap,, then wrap it in a layer of heavy foil.  Freeze the cheesecake for up to 3 months.  Thaw the cheesecake in the refrigerator, add toppings, slice, and serve!

No bake cheesecake.


  • Make sure to whip the whipping cream until it forms stiff peaks, then gently fold it into the filling with a spatula.  Don’t mix…just fold, or you’ll deflate the whipping cream.
  • Refrigerate the cheesecake for at least 8 hours or longer, for a creamy thick cheesecake.
No bake cheesecake.
No Bake Cheesecake.

You might also like…

The Ultimate Lemon Cheesecake  

Mini Cheesecakes    

Creamy New York Cheesecake with Strawberry Compote     

Japanese Cheesecake   

Marbled Pumpkin Spice Cheesecake with Gingersnap Crust   

Mini Pumpkin Cheesecakes    

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No-Bake Red, White, and Blue Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cindy Gibbs
  • Prep Time: 25 minutes
  • Cook Time: 14 minutes
  • Total Time: 39 minutes
  • Yield: 10 servings 1x
  • Category: dessert
  • Method: refrigerate
  • Cuisine: American


This delicious no-bake cheesecake is the perfect summer dessert and you can switch the fruit for your seasonal favorites.  It’s a showstopper and so delicious!


Units Scale


  • 15 Graham crackers
  • Pinch of salt
  • 3 tablespoons granulated sugar
  • 1 stick unsalted butter, melted


  • 1 cup heavy whipping cream
  • Two 8-ounce blocks full-fat cream cheese softened to room temperature
  • 1 1/4 cups powdered sugar
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • Pinch of salt


  • 1 1/2 cups heavy whipping cream
  • 4 tablespoons powdered sugar
  • 3/4 teaspoon pure vanilla extract
  • 2 cups blueberries and sliced strawberries mixed



  1. Preheat oven to 350 degrees.
  2. Finely crush the graham crackers in a food processor or blender, or place them in a ziplock bag and use a rolling pin.  In a medium bowl, mix the crumbs, salt, sugar, and melted butter together, until well combined.  Using the bottom of a measuring cup, press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.  Bake the crust for about 13 to 14 minutes until it’s set and remove it from the oven.  Allow it to cool completely before adding the filling.  I put it in the freezer for a few minutes.


  1. Add the whipping cream to a large deep bowl (it splatters).  Using an electric mixer with the whisk attachment, or a hand mixer, beat the whipping cream until medium-stiff peaks form.  Transfer the whipping cream to a smaller bowl and refrigerate.  You can reuse the large bowl for the filling.
  2. Add the cream cheese to the same large bowl.  Beat the cream cheese until it is light and fluffy, about 2 minutes.  Add the powdered sugar, sour cream, vanilla, and pinch of salt.  Beat until all ingredients are well combined.  Using a rubber spatula, fold in the whipped cream.  Pour the mixture into the crust and using a small offset spatula to smooth the top.  Cover and refrigerate until firm, at least 8 hours.
  3. Working slowly, run a thin sharp knife around the cheesecake.  I do this a couple of times.  Release the sides and remove the springform ring.


  1. Add the whipping cream, powdered sugar, and vanilla to a large mixing bowl.  Beat until the cream is medium stiff.  Pipe dollops of the whipped cream all around the top of the cheesecake.  Use any tip or cut the corner off a ziplock bag.  Arrange the fruit in the center of the top.
  2. To serve, use a clean sharp knife, wiping the knife clean between cuts.  The bottom crust will be firm.  Make sure you cut all the way through the crust with each cut.
  3. Refrigerate leftovers for up to 3 days.


  • Baking the cheesecake crust is optional.  If you don’t want to bake it long it enough to set the crust, you can opt to freeze it for about an hour.