Description
This stunning, no-bake American Flag Cake features a velvety cream cheese filling on a buttery graham cracker crust. Perfectly decorated with cherry and blueberry pie fillings, it is an effortless, show-stopping dessert for patriotic summer celebrations.
Ingredients
- 2 cups (240g) Graham Cracker Crumbs
- 1 cup (226g) Unsalted Butter, melted
- 1/3 cup (66g) granulated sugar
- 3 boxes (8 oz each) Cream Cheese, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) Sour Cream
- 3 tablespoons Lemon Juice
- 1 1/4 cups (300ml) Heavy Whipping Cream, chilled
- 1 tablespoon Vanilla Extract
- 3/4 cup (90g) Powdered Sugar
- 1 can cherry pie filling
- 1 can blueberry pie filling
- 1 tablespoon Edible Star Sprinkles
Instructions
- Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl until perfectly mixed, then press firmly and evenly into an ungreased 13×9-inch pan.
- Beat the softened cream cheese, sour cream, lemon juice, and granulated sugar in a large bowl with an electric mixer until completely smooth.
- Add the chilled whipping cream, vanilla extract, and powdered sugar to a separate bowl and beat on high speed until stiff peaks form.
- Fold the whipped cream gently into the cream cheese mixture using a spatula and spread the batter evenly over the prepared crust.
- Cover and refrigerate for 4 to 6 hours.
- Use a toothpick to trace a flag design on the surface, then fill the top left corner with blueberry pie filling and create stripes with the cherry pie filling.
- Scatter edible star sprinkles over the blueberry section before serving.
Notes
For the cleanest slices, dip your knife in warm water and wipe it dry between each cut. Ensure your cream cheese is completely softened to avoid any lumps in the final cheesecake texture, and avoid over-folding the whipped cream to keep the filling light and airy.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American