Celebrate the 4th of July with this creamy cheesecake topped with fresh strawberries and blueberries for a festive red, white, and blue dessert everyone will love!
I’m always the designated dessert bringer for our annual 4th of July party, and each year I try to come up with something new to keep things exciting. I already know my Bomb Pop cookies are going to be a hit this year, but I couldn’t resist adding another festive treat to the table.
Last year, my red, white, and blue cheesecake salad was such a crowd favorite that I decided to go all out with a real cheesecake this time—and I’m so glad I did!
This Fourth of July cheesecake turned out absolutely gorgeous, topped with fresh berries arranged in a star to capture that red, white, and blue patriotic theme.
Forget fireworks—this cheesecake is the grand finale your party needs!
Tip: Be sure to make this cheesecake the night before so it has at least 8 hours to chill. It gives the flavors time to set and makes slicing super easy.
Jump to:
Graham Cracker Crust Ingredients
- Graham cracker crumbs: You can use store-bought crumbs or make your own by placing graham crackers in a ziploc bag and crushing them with a rolling pin.
- Sugar: Just 3 tablespoons are needed for this part—separate from the sugar used in the cheesecake filling.
- Butter: Melted.
Cheesecake Ingredients
- Cream cheese: Softened at room temperature.
- Sugar: You’ll need just 1 cup, separate from the sugar used in the graham cracker crust.
- Sour cream: Full fat to give it the best flavor and creaminess.
- Eggs: Large, whisked slightly, room temperature.
- Vanilla extract
- Salt
How to Make Fourth of July Cheesecake
For the Graham Cracker Crust:
- Step 1 – Preheat the oven to 325°F. Lightly coat a springform pan with non-stick spray.
- Step 2 – In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Mix until fully blended.
- Step 3 – Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
For the Cheesecake:
- Step 4 – In a large bowl, beat the cream cheese until smooth. Add 1 cup sugar, sour cream, vanilla extract, and salt, mixing until well combined.
- Step 5 – Gradually mix in the whisked eggs until the batter is smooth and fully incorporated.
- Step 6 – Pour the batter over the crust and spread evenly.
- Step 7 – Place the pan on a baking sheet and bake for 60–70 minutes. The edges should be set while the center remains slightly jiggly.
- Step 8 – Let the cheesecake cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
- Step 9 – Before serving, arrange blueberries on top in the shape of a star and fill in the surrounding area with sliced strawberries.
Helpful Tips and Variations
- Turn it into a flag! Use a 9×13-inch rectangular baking dish to create a patriotic flag cheesecake. Arrange sliced strawberries in rows for the stripes and add blueberries in the top corner to represent the stars.
- Dry your berries well. After washing your strawberries and blueberries, be sure to pat them dry. Too much moisture can make the fruit slide around or cause the cheesecake to get soggy.
- Switch up the crust. Instead of graham crackers, try using crushed shortbread cookies, vanilla wafers, or golden Oreos for a fun and tasty twist.
Storing Leftovers
Place leftovers in an airtight container in the fridge for 2-3 days.
Recipe
4th of July Cheesecake
Ingredients
Graham Cracker Crust Ingredients
- 1 ½ cups graham cracker crumbs
- 3 tbsp. sugar
- 7 tbsp. melted butter
Cheesecake Ingredients
- 32 oz. cream cheese room temperature
- 1 cup sugar
- ⅔ cup sour cream
- 1 tsp. vanilla extract
- ⅛ tsp. salt
- 4 large eggs whisked slightly, room temperature
Instructions
- Preheat the oven to 325°F. Lightly coat a springform pan with non-stick spray.
- In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Mix until fully blended.
- Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
- In a large bowl, beat the cream cheese until smooth. Add 1 cup sugar, sour cream, vanilla extract, and salt, mixing until well combined.
- Gradually mix in the whisked eggs until the batter is smooth and fully incorporated.
- Pour the batter over the crust and spread evenly.
- Place the pan on a baking sheet and bake for 60–70 minutes. The edges should be set while the center remains slightly jiggly.
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
- Before serving, arrange blueberries on top in the shape of a star and fill in the surrounding area with sliced strawberries.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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