Martha Stewart's no-bake red, white, and blue cheesecake is the effortless showstopper your 4th of July table needs

For those looking to make a statement without turning on the oven, Martha Stewart's elegant no-bake cheesecake is the perfect patriotic dessert for your Fourth of July party.

A celebration of summer’s finest berries – blueberries, strawberries, and raspberries – this treat combines visual impact with creamy indulgence.

At its foundation is a golden Graham cracker crust, pressed into a square tin and chilled until firm. It’s then filled with a luscious blend of cream cheese, Greek yogurt, whipped cream, and vanilla, creating a light, silky texture that’s as refreshing as it is satisfying. The real charm comes in the artful topping: rows of vibrant berries arranged in the style of the American flag, offering a nod to tradition with a modern twist.

Easy to assemble and beautifully presented, it’s a dessert that effortlessly blends charm and ease. It's ideal for garden parties, al fresco gatherings, or a festive centerpiece at any Independence Day celebration.

No-Cook Red, White, and Blue Cheesecake

Here’s the full recipe for Martha Stewart’s No‑Cook Red, White & Blue Cheesecake – a light, refreshing patriotic dessert that’s as effortless as it is stunning.

Serves 10

Ingredients

• Crust:
• 15 graham crackers (about 8 oz), finely ground (2 cups)
• 1 stick (½ cup) unsalted butter, melted
• 3 tbsp granulated sugar
• Pinch of salt
• Filling:
• 2 (8‑oz) packages cream cheese, room temperature
• ¾ cup powdered sugar
• 1 cup full‑fat Greek yogurt
• 2 tsp pure vanilla extract
• Pinch of salt
• 1 cup heavy cream, whipped
• Topping:
• 2 cups fresh berries (strawberries, raspberries, blueberries)
• Remaining 1 tbsp of granulated sugar

Method

• Preparation
• Make the crust
• Pulse graham crackers to fine crumbs. Add melted butter, 2 tbsp sugar, and salt; pulse to combine. Press the mixture into the bottom and 1″ up the sides of a 9″ springform pan. Chill.
• Mix the filling
• Beat cream cheese on high until smooth (3 minutes). Add powdered sugar, Greek yogurt, vanilla, and salt; beat until creamy. Gently fold in whipped cream.
• Assemble and chill
• Spoon filling into crust, smooth top, cover and chill for at least 8 hours or overnight. marthastewart.com
• Berry topping
• Combine berries with 1 tbsp sugar; let sit for 15 minutes.
• Remove cake from pan, top with berries and their juices.

No baking, no mess – just a beautifully composed dessert that harnesses the bright sweetness of summer berries atop a velvety, indulgent filling. It’s the perfect make-ahead star for any patriotic gathering.

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