Recipe by Chef John
"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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1 1/2 cups
finely crushed graham cracker crumbs
unsweetened cocoa powder
cream cheese at room temperature
mascarpone cheese at room temperature
grated lemon zest
1 1/4 cups
cold heavy whipping cream
fresh strawberries, hulled and halved lengthwise, or as needed
large fresh blueberries, or as needed
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
I liked the texture, but found the cheesecake bland, and didn't care for the lemon rind, nor lemon flavoring within the cake.
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!
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!
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 will definitely make this again.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
No-Bake Cheesecake Flag Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 285
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A light, sweet, no-bake cheesecake topped with fresh berries.
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