Red White & BlueNo-Bake Cheesecake
A no-oven-required summer showstopper, swirled with fresh raspberry and blueberry sauce for the perfect patriotic finish.
Nothing says summer entertaining quite like a no-bake dessert. One less thing heating up your kitchen, and one more excuse to let fresh berries shine. This cheesecake layers a buttery graham cracker crust with a smooth, tangy filling, then gets finished with a marbled swirl of raspberry and blueberry sauce that makes it as fun to make as it is to serve.
Ingredients
Directions
Make the crust.Crush the graham crackers into fine crumbs using a food processor, blender, or a rolling pin and a sealed bag. Stir in the sugar, then add the melted butter and mix until fully combined.
Press and chill.Press the crumb mixture into the bottom and up the sides of a 9" pie pan or springform pan, then freeze for 10 minutes to set.
Whip the filling.Beat the room-temperature cream cheese until smooth using an electric mixer or stand mixer. Add the condensed milk gradually, scraping down the bowl as you go, then mix in the lemon juice and vanilla until fully combined.
Fill the crust.Pour the cheesecake filling into the chilled crust and smooth the top with an offset spatula.
Cook the berry sauces.In one small saucepan, combine the raspberries, 1 tablespoon sugar, 1 tablespoon water, the juice of half the lemon, and ½ teaspoon cornstarch. In a second saucepan, repeat with the blueberries using the same measurements and the remaining lemon juice and cornstarch. Simmer both over medium heat, stirring occasionally, until the berries break down and the sauces thicken, about 10 minutes.
Strain and cool.Let both sauces cool completely, then strain each separately through a fine mesh sieve into its own bowl. Let the strained sauces cool fully before using.
Create the swirl.Transfer each sauce into its own sandwich bag and snip a small corner off each. Working with the bags in alternation, pipe circles about an inch apart across the top of the cheesecake, starting at the center and working outward. Drag a wooden skewer from the center out to the crust to pull the colors into a marbled pattern, or swirl it freely for a design of your own.
Chill before serving.Refrigerate the cheesecake until fully set before slicing and serving.
✦ Baker's Note
Cooling the berry sauces completely before piping is what keeps the swirl crisp and defined rather than melting into the filling. If you're short on time, both sauces can be made a day ahead and kept chilled until you're ready to build the pattern.