No-Bake Cheesecake Flag Cake Recipe -
No-Bake Cheesecake Flag Cake  Recipe
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No-Bake Cheesecake Flag Cake
A light, sweet, no-bake cheesecake topped with fresh berries. See more
  • READY IN 3+ hrs

No-Bake Cheesecake Flag Cake

Recipe by  

"That you can make this lovely, sweet treat without turning on the oven is probably enough of a reason to give this serious consideration. Besides the taste and light mousse-like texture, I think your guests will enjoy the iconic stars and stripes design provided by the fresh blueberries and strawberries. USA! USA! USA!"

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Ingredients Edit and Save

Original recipe makes 1 9x11-inch pan Change Servings
  • PREP

    30 mins

    3 hrs 30 mins


  1. Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.
  2. Transfer crust mixture to a 9x11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.
  3. Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.
  4. Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.
  5. Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.
  6. Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.
  7. Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars.
  8. Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2013

Delicious! Nice flavor, chef John's recipes never let me down :) light and delicious. I used real vanilla extract not sure if imitation would of worked. Also used regular Philadelphia cream cheese as I couldn't find any mascarpone... Came Out wonderful!

Most Helpful Critical Review
Jul 09, 2014

I liked the texture, but found the cheesecake bland, and didn't care for the lemon rind, nor lemon flavoring within the cake.


16 Ratings

Jul 06, 2013

I just used two packages of cream cheese and refrigerated it over night, then placed fruit right before eating. I used imitation vanilla and it was fine, I think the fresh lemon juice made a big difference in the overall flavor. YUMmmm. Festive and perfect for a hot 4th of July day!

Jul 04, 2014

We enjoyed this recipe. We'd have liked it a little sweeter. Next time I will add a little powdered sugar to the marscapone mixture or drizzle with a flavored syrup (caramel or strawberry, maybe?). But it was very easy and tastes good!

May 25, 2014

It was finger licking good and no changes to the recipe were necessary.

May 12, 2014

This recipe was very easy. I personally felt like the lemon was too much, but I am not a big fan of lemon. My guests, however, loved this. I had no leftovers and they were left wanting more. I will definitely make this again.

Nov 06, 2014

I have made this recipe twice and both times it was delicious. The first time I made it was for our annual forth of July party. Everyone liked it and my dad kept going back for more. He liked that it was not too sweet. My mother thought it was too lemony and would have preferred a "real" cheesecake. The second time I made it I increased the vanilla and decreased the lemon. I think if you complete omit the lemon it would be too plain. When I made it the last time I used apple and pear because they are in season. Still delicious. It is a really simple recipe that just gets better as it sits in the fridge. Thank you Chef John!

Sep 20, 2014

It was so good! Made it for 4th of July, for a small party and most of it was gone by the time it was done.


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 31.6 g
  • 49%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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