Description

Craving a vibrant, festive dessert that’s as stunning as it is delicious? What if you could create a no-bake cheesecake with red, white, and blue layers, perfect for patriotic celebrations? Say hello to No Bake Patriotic Cheesecake! This show-stopping treat features a red golden Oreo crust, a creamy cheesecake filling, a blue raspberry Jell-O layer, and a decadent cream cheese frosting topped with fresh berries.

Ingredients

For the Crust

Golden Oreo Crumbs (2 cups, about 20–22 cookies): Create a sweet, buttery red crust with a sandy texture.
Butter (3 tbsp, melted): Binds the crumbs for a firm crust.
Salt (¼ tsp): Enhances the crust’s flavor and balances sweetness.
Red Gel Food Color (1 tsp): Gives the crust a vibrant patriotic red hue.

For the Filling

Cream Cheese (2 packages, 8 oz each, softened): Forms the rich, tangy cheesecake base.
Powdered Sugar (2 cups, divided: 1 cup for whipped cream, 1 cup for cream cheese): Sweetens the filling smoothly without graininess.
Vanilla Extract (2 tsp, divided: 1 tsp for whipped cream, 1 tsp for cream cheese): Adds warmth and depth to the filling.
Heavy Whipping Cream (2 cups): Whips into a light, fluffy texture for the cheesecake layer.
Blue Raspberry Jell-O (1 package, 3.94 oz): Creates a vibrant blue, fruity top layer.
Boiling Water (1 cup): Dissolves the Jell-O for a smooth gel.

For the Topping

Cream Cheese (6 oz, softened): Provides a rich, tangy base for the frosting.
Butter (6 tbsp, softened): Adds creaminess and structure to the frosting.
Powdered Sugar (3 cups): Sweetens and thickens the frosting for piping.
Vanilla Extract (1 tsp): Enhances the frosting’s flavor.
Fresh Blueberries: Add a blue, juicy garnish for the patriotic theme.
Fresh Strawberries (halved): Provide a red, sweet garnish to complete the color scheme.

Substitutions and Variations

Golden Oreos: Use graham crackers, vanilla wafers, or gluten-free cookies for the crust; adjust butter if needed (e.g., 4 tbsp for graham crackers).
Butter: Swap with vegan butter or margarine for a dairy-free crust.
Red Gel Food Color: Use liquid red food coloring (1–2 tbsp) or beet powder for a natural hue, adjusting for desired color.
Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
Heavy Cream: Replace with Cool Whip (4 cups) for convenience, omitting 1 cup powdered sugar and 1 tsp vanilla for the whipped cream.
Blue Raspberry Jell-O: Swap with berry blue Jell-O or grape Jell-O for a different blue shade; use sugar-free for a lighter option.
Powdered Sugar: Substitute with granulated sugar (blend to a powder) or a sugar-free alternative, adjusting for sweetness.
Berries: Use raspberries or blackberries for variety, or omit for a simpler topping.
Vegan Option: Use vegan cookies, vegan butter, vegan cream cheese, coconut cream (whipped), vegan-friendly Jell-O, and plant-based frosting.
Gluten-Free: Use gluten-free cookies for the crust and ensure Jell-O is gluten-free.

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Instructions

Prepare the Crust:
- In a food processor, pulse 20–22 golden Oreos (with filling) until finely crumbly, yielding 2 cups.
- Add 3 tbsp melted butter, ¼ tsp salt, and 1 tsp red gel food color, pulsing until fully combined and the mixture is uniformly red.
- Lightly spray a 9-inch springform pan with non-stick spray. Pour the crumb mixture into the pan and press firmly with a flat-bottomed glass or measuring cup to form an even crust, bringing some crumbs 1–1½ inches up the sides.
- Freeze the crust for 15–20 minutes while preparing the filling.
- Tip: Press the crust firmly for a sturdy base, and ensure the food color is evenly mixed for a vibrant red hue.
Make the Jell-O Layer:
- In a glass measuring cup, whisk 1 package (3.94 oz) blue raspberry Jell-O with 1 cup boiling water until fully dissolved, about 1–2 minutes.
- Set aside to cool to room temperature, about 15–20 minutes, stirring occasionally to prevent setting.
- Tip: Cool the Jell-O completely to avoid melting the cream cheese layer, but don’t let it set before combining with whipped cream.
Prepare the Whipped Cream:
- In a large mixing bowl or stand mixer with a whisk attachment, beat 2 cups heavy whipping cream, 1 cup powdered sugar, and 1 tsp vanilla extract on medium-high speed for 4–5 minutes until soft peaks form.
- Set aside in a cool place or refrigerate briefly while preparing the cream cheese mixture.
- Tip: Chill the bowl and whisk for faster whipping, and stop at soft peaks to avoid overwhipping, which can make the cream grainy.
Make the Cream Cheese Filling:
- In a separate large mixing bowl, use a hand mixer or stand mixer to cream 2 packages (8 oz each) softened cream cheese, 1 cup powdered sugar, and 1 tsp vanilla extract on medium speed until smooth and lump-free, about 4–5 minutes.
- Gently fold half of the whipped cream mixture (about 2 cups) into the cream cheese mixture with a spatula until fully combined, about 1 minute.
- Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and fold gently to maintain the filling’s airiness.
Combine Jell-O and Whipped Cream:
- Whisk the remaining whipped cream (about 2 cups) with the cooled blue raspberry Jell-O until fully blended and uniformly blue, about 1 minute.
- Tip: Ensure the Jell-O is at room temperature to blend smoothly without curdling the whipped cream.
Assemble the Cheesecake:
- Remove the crust from the freezer and spread the cream cheese-whipped cream mixture evenly over the crust, smoothing with an offset spatula.
- Carefully pour or spoon the blue Jell-O-whipped cream mixture over the cream cheese layer, spreading gently to create an even top.
- Tip: Pour the Jell-O layer slowly to avoid disturbing the cream cheese layer, and tap the pan lightly to remove air bubbles.
Chill:
- Cover the springform pan with plastic wrap or foil and refrigerate for at least 5 hours, or overnight, to fully set the cheesecake.
- Tip: Chill overnight for the firmest texture, ensuring clean slices and a stable structure.
Prepare the Frosting:
- In a medium mixing bowl, use a hand mixer to cream 6 oz softened cream cheese and 6 tbsp softened butter on medium speed until smooth, about 4–5 minutes.
- Add 1 tsp vanilla extract, then gradually mix in 3 cups powdered sugar, one cup at a time, on low speed until fully blended and fluffy, about 2–3 minutes.
- Transfer the frosting to a piping bag fitted with a large star tip (e.g., Wilton 1M).
- Tip: Ensure cream cheese and butter are at room temperature for a smooth frosting, and sift powdered sugar to avoid lumps.
Decorate and Serve:
- Remove the cheesecake from the refrigerator and carefully release it from the springform pan. Transfer to a serving platter.
- Pipe swirls of frosting around the top edge of the cheesecake, creating a decorative border.
- Garnish with fresh blueberries and halved strawberries, arranging them between or atop the frosting swirls for a patriotic red, white, and blue effect.
- Slice into 10–12 wedges using a sharp knife, wiping clean between cuts for neat edges.
- Serve chilled, optionally with extra berries on the side.
- Tip: Run the knife under hot water for cleaner cuts, and chill the cheesecake until serving to maintain its shape.