Fourth of July Cheesecake Cups | The Best No-Bake Red, White & Blue Dessert
These festive Fourth of July Cheesecake Cups are a no-bake summer dessert layered with graham cracker crust, creamy cheesecake filling, and fresh red and blue berries. Served in individual jars or cups and topped with whipped cream, they’re the perfect easy and portable treat for picnics, BBQs, and patriotic celebrations.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 8 oz cream cheese softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream or store-bought whipped topping
- ½ cup strawberries diced
- ½ cup blueberries
- Optional: raspberries lemon zest, mint leaves for garnish
Instructions
- Make the crust: In a bowl, combine graham cracker crumbs and melted butter. Mix until the texture is like wet sand.
- Pack into cups: Spoon 1-2 tablespoons of the mixture into the bottom of each small jar or cup. Press down lightly.
- Mix the filling: In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla. Mix until fluffy.
- Whip the cream: In a separate bowl, whip heavy cream until soft peaks form. Fold gently into the cream cheese mixture.
- Layer it up: Add a spoonful of cheesecake filling on top of the crust. Smooth it out. Layer with diced strawberries and blueberries. Repeat with another layer of filling.
- Top & garnish: Add more berries on top and a dollop of whipped cream. Optional: sprinkle with lemon zest or add a mint leaf.
- Chill: Refrigerate for at least 2 hours (or overnight) before serving.
Notes
Secret Tips for Perfect Fourth of July Cheesecake Cups
- Use a piping bag for clean layers: For those crisp, photo-worthy layers of cheesecake filling and fruit, use a piping bag or zip-top bag with the corner snipped off. It gives you way more control and avoids messy smears on the glass.
- Add gelatin for stability: Want to make these in advance and ensure the filling stays firm? Dissolve 1 tsp of unflavored gelatin in warm water and mix it into the cream cheese before folding in the whipped cream. It holds beautifully—even outdoors in summer temps.
- Chill the jars before layering: Stick your jars or cups in the freezer for 10 minutes before assembly. The cold glass helps the graham cracker crust set quickly and keeps the layers defined when adding filling and berries.
- Layer in freeze-dried berries for extra flavor: Crumble a few freeze-dried strawberries or raspberries between layers. They add an intense berry punch and a fun textural surprise without watering down your filling.
- Add citrus zest for a flavor pop: Stir a bit of fresh lemon or orange zest into the cheesecake filling to cut the richness and add a bright, summery edge that pairs beautifully with the berries.
- Make your own whipped cream: Skip the store-bought topping if you can—homemade whipped cream flavored with a splash of vanilla or almond extract takes everything up a notch. Plus, it pipes like a dream and holds its shape better when chilled.
- Top just before serving for wow factor: If you want your whipped cream and fruit garnish to look fresh and fluffy, add them right before serving. You can store the cups covered in the fridge and quickly dress them up when it’s showtime.
- Serve on a chilled tray: If you're bringing these to a party or picnic, place the assembled cups on a metal or ceramic tray that's been chilled in the freezer. It keeps everything cooler, longer.