No-Bake Cheesecake Flag Cake

No-Bake Cheesecake Flag Cake

Made  times
Chef John 23829

"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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3 h 30 m servings 381 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


  1. 23 Ratings

Most helpful positive review

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 chee...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 chee...

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, mayb...

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...

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

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 w...

I made this for a 4th of July family BBQ. Everyone loved it. I needed more servings so made in a 9x13 dish changing servings from 12 to 15. I used chocolate graham crackers and didn't add sugar....

I wanted to like this recipe, it's a flag cake after all but I found the cheese cake a bit disappointing. Don't get me wrong, it tasted good, just bland.

I liked this a lot, and it was easy, and a big hit. I gave it four stars because I feel like the lemon flavor from the juice didn't belong. I'll make it again, but without the lemon juice.

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