Celebrate Independence Day in delicious style with a festive no bake Fourth of July Cheesecake! This rich, creamy dessert is complete with a buttery graham cracker crust and is topped with a vibrant mix of fresh raspberries, blueberries, and a patriotic swirl of red, white, and blue. Whether you’re hosting a backyard barbecue or watching fireworks with friends, this cheesecake is the perfect sweet centerpiece for your holiday spread. Classic, colorful, and bursting with summer flavor—it’s a star-spangled treat everyone will love.

Ingredients to Make Fourth of July Cheesecake Recipe

Get ready to make your Independence Day celebration extra special with this no-bake patriotic dessert. The filling for this creamy cheesecake is light and airy, encased in an easy graham cracker crust. The top is beautifully decorated with the sweet taste of blueberries and raspberries to honor the red, white and blue. The best part… this is a no-bake dessert so you can keep your kitchen cool during those hot summer days! Ingredients to make 4th of July Cheesecake: (Scroll down for the full printable recipe card.)

Crust – Graham cracker crumbs mixed with unsalted butter forms the base of the crust. No oven required!
Cream Cheese – Three packages of full fat cream cheese, softened to room temperature so it will easily combine with the filling ingredients.
Sugar – Powdered sugar (confectioner’s sugar) for sweetness.
Flavoring – Vanilla extract adds creamy floral notes to both the filling and the whipped cream.
Liquid – Heavy gives the filling a velvety texture. You’ll also need cream for the topping.
Topping – Heavy whipping cream (35%), cold for fresh whipped cream.
Fresh Fruit – Fresh blueberries and fresh raspberries for the red and blue stripes.

ingredients-to-make-fourth-of-july-cheesecake

How to Make the BEST Fourth of July Cheesecake Recipe

Prep the Pan – Line a 9-inch springform pan with a piece of parchment paper.
Make the Crust – Stir together the graham cracker crumbs with the melted butter, then press into the bottom of the pan. Chill in the freezer to set.
Make the Filling – Beat the cream cheese and powdered sugar together until it is smooth and creamy then add heavy cream and vanilla. Whip until smooth.
Transfer Cheesecake Filling to the Crust – Spoon the cheesecake batter into your chilled crust and use the back of a spoon to smooth it out.
Refrigerate – Chill in the fridge to set.
Remove from Pan – Once the cheesecake has chilled, carefully remove it from the pan to a serving tray or cake stand. You may need to run a knife around the edge of the crust if it has been in the fridge for longer than 4 hours.
Make Fresh Whipped Cream – Pour the whipping cream and vanilla into a large bowl. Beat on high until soft peaks form. Add powdered sugar, mix to combine.
Decorate – Pipe stars over the entire cheesecake. Decorate with blueberries and raspberries to form the stripes.
Chill Until Serving – Pop the finished cake in the fridge for 10 minutes to set before slicing and serving. Enjoy!!

Kitchen Equipment to Make 4th of July Cheesecake Recipe

One 9-inch springform pan. You could use a 10-inch pan, but the cheesecake will be slightly thinner.
Parchment paper for lining the pan.
Large bowl and medium mixing bowl for making the cheesecake filling and whipped cream.
Stand mixer or hand mixer fitted with the whisk attachment.
Piping bag for creating the stars on top. If you prefer, you can simply frost the top using an offset spatula.

Recipe Variations and Substitutions

Piping Tip: I used Wilton piping tip 1M open star tip. You could simply frost the top with the whipped cream and skip the piping bag.
Cream Cheese: If you are going to put all the effort into making a cheesecake, make it worth your while and only use full fat cream cheese. It whips up easier and lasts longer than the lighter variety. (Neufchatel)
Whipped Cream: You can use Cool Whip or similar for the topping. Cool Whip is more stable than fresh whipped cream and you could assemble the cheesecake one day in advance.
Fresh Fruit: You could use strawberries in place of raspberries. The surface of the cheesecake is smaller than a cake making a smaller raspberry the better choice.
Graham Crackers: You could use chocolate graham crackers or an alternate cookie for the crust. Shortbread cookies, or a cream filled cookie like Oreos, would also work.

Storage and Leftovers

Leftovers: Store leftover July 4th Cheesecake covered with plastic wrap or in an airtight container chilled in the refrigerator for up to 4 days.
Freezer: You can freeze this recipe for up to 3 months either sliced or whole. Simply cover with plastic wrap, then wrap with tin foil. If freezing slices, place in an airtight container. Thaw in the fridge when you are ready to enjoy.

More Cheesecake Recipes to Make

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Pecan Pie Cheesecake is topped with the most decadent pecan pie filling.
This Double Chocolate Cheesecake is coated with chocolate ganache.
Lemon Cheesecake Cake from My Cake School.

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