Fourth of July Cheesecake

Fourth of July Cheesecake

7 Reviews 7 Pics
  • Prep

    20 m
  • Ready In

    1 h 20 m
Recipe by  Philadelphia

“Crisp white stars gleam on a strawberry-red cheesecake with a border of blueberries for a patriotic treat. It's a no-bake delight.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 16 servings



  1. Mix crumbs, butter and granulated sugar. Press firmly onto bottom of 13x9-inch dish.
  2. Beat cream cheese and powdered sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon over crust. Refrigerate at least 1 hour or overnight.
  3. Press assorted sizes of star cookie cutters lightly into top of cheesecake. Drizzle jam over surface of remaining cheesecake; spread gently to completely cover area around the stars. Carefully remove cookie cutter. Arrange blueberries around edge of cheesecake. Store leftover cheesecake in refrigerator.

Share It

Reviews (7)

Rate This Recipe
Delgado Fam.

Delgado Fam.

ABSOLUTELY YUMMY! easy, creamy and just perfect in my opinion. I did it instead of a cake since it was my daughters birthday and she had been craving cheesecake. The whole family Loved it. Even a begginer can do this! Enjoy!



very easy to make! Just make sure the jam stays warm when you spread it otherwise it smears in the cheesecake with it. But this dish was a very big hit at my family reunion. Everyone was impressed because the designs make it look professional. Also, tastes great!



I made this for a Memorial Day BBQ and it was a huge hit! It was also incredibly easy to make, which is great for an inexperienced cook like me. I would recommend this recipe to anyone!

More Reviews

Similar Recipes


Amount Per Serving (16 total)

  • Calories
  • 342 cal
  • 17%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 46.3 g
  • 15%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 203 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:


next recipe: