Wow your friends and family this 4th of July or Memorial Day weekend, with this show-stopping Red, White and Blue Cheesecake!
What I love about most about this Red, White and Blue Cheesecake is that, because it's no bake, it isn't tricky to make but has perfectly defined colour layers without sacrificing flavour.
If you want, you can even make your blue and red layers more or less intense by adding/reducing the amount of food colouring.
To make a good cheesecake, you'll need a good base to hold it. So first, you'll blitz some digestive biscuits (or graham crackers) in a food processor and mix them with melted butter. Spread the mixture into the prepared tin and set it aside to chill in the fridge.
Then you'll move on to making the cheesecake filling mixture with cream, cream cheese, sugar, vanilla and gelatine.
Once your cheesecake filling is made, you'll need three bowls to split up and colour the different layers red, white and blue, so make sure you have a good amount of space!
Once you've mixed the layers as directed below, you'll work to create the cheesecake layers by pouring the first layer to the tin, popping in the freezer until set, and then pouring in the next layer.
Make sure to use clean utensils each time to avoid getting any colour contamination in the layers.
Once you have your red, white and blue layers in the tin, you'll cover your cheesecake and chill it in the fridge overnight to set completely.
I know, that's asking a lot of your patience when there's a yummy cheesecake right there for the taking, but trust me, it's the best way to ensure it's properly set.
This cheesecake has spectacularly clean layers, so I think it's absolutely fine to leave it plain on top, but if you want to add some decoration, there are a few things you can do.
You could crumble up some of my Red, White and Blue Bark and scatter it over the top of the cheesecake. Or you could go with whipped cream and some red, white and blue sprinkles.
If you're celebrating a national holiday or just love feeling patriotic, you could even add a flag!
I do hope you'll give this Red, White and Blue cheesecake recipe a try.
The full instructions and ingredients are below, with step-by-step photos and plenty of troubleshooting tips to ensure you get a picture-perfect cheesecake!
Ingredients
For The Base
- 300 g (10.6 oz) digestive biscuits (graham crackers)
- 125 g (4.4 oz) slightly salted butter melted
For The Cheesecake Filling
- 40 g (1.4 oz) gelatine granules
- 100 g (3.5 oz) caster sugar
- 1 tbps vanilla extract
- 600 ml (1.3 pt) double cream
- 900 g (2 lb) full fat cream cheese
- red and blue food colouring
To decorate (optional)
- Whipped cream
- Red, white and blue sprinkles
Instructions
Make The Base
Blitz the biscuits to a fine crumb in the food processor. Alternatively, pop the biscuits in a bag and bash with a rolling pin. Tip the biscuits into a bowl.
Add the melted butter.
Give it a quick mix.
Tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.
Make cheesecake filling
Bloom the gelatine by placing it in a small bowl with 2 tbsp water. It should turn into a rubbery disc.
Put the cream in a heatproof bowl. Heat in the microwave in 30-second blasts until hot but not boiling.
Add the sugar, vanilla and gelatine.
Whisk through gently until the gelatine is completely dissolved. Try not to whisk too enthusiastically as this will introduce air bubbles.
Add the cream cheese.
Whisk gently until you have a smooth liquid mixture.
Divide the mixture evenly between 3 large bowls - you can use weighing scales to do this if you want to be accurate.
Leave one bowl uncoloured, colour one bowl blue.
And the other red.
Assemble the cheesecake
You will now work with each bowl, one by one, cleaning your utensils so that the colours don’t mix.
If one of your cheesecake mixtures sets in the bowl, just pop it in the microwave for a brief 10 seconds to loosen back up. Don’t allow it to boil.
Set the red and plain bowls aside and work first with the blue mixture.
Pour the filling into the tin and level off with a spatula.
Pop in the freezer (making sure it's sitting level!) for 15-30 minutes until definitely firm enough to add the next layer. If it's not, your new layer will sink into the previous one, causing them to be uneven - they may even bleed into each other.
Note: it's important that you don't freeze the cheesecake as this will upset the gelatine structure and prevent it from setting properly.
If you don't want to use the freezer, or don't have room, you can use the fridge, just be aware it will take a bit longer to set.
Now, making sure to use clean utensils, add the white layer before levelling off and returning it to the freezer for a further 15-30 minutes.
You can then repeat the process with the final red mixture, pouring into the tin and levelling off.
This time, place the tin in the fridge rather than the freezer and leave to chill overnight.
Serve
Run a warm knife around the inside edge, then unlock the springform tin. Transfer the cheesecake to a serving board.
Slice with a sharp knife to serve.
You could decorate each slice with a swirl of cream and a pinch of sprinkles if you like.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect 4th July Red, White & Blue Cheesecake
Is this Red, White and Blue Cheesecake easy to make?
This Red, White and Blue Cheesecake is actually very easy to make! The hardest part is waiting for it to chill in the fridge overnight – but honestly, it’s worth the wait.
The best part about this recipe is that it's no-bake. So all you'll need is some bowls, a cheesecake tin and a fridge. No lengthy cooking time or worrying about a cracked cheesecake! The jello in the cheesecake filling layers will help your cheesecake turn out smooth and neat.
The most important thing in this recipe is giving the cheesecake layers time to set before adding the next one. So as long as you follow the recipe timings exactly, this recipe will give you a picture-perfect cheesecake.
I’ve included clear photos with each detailed step above, so if you’re ever unsure how your cheesecake should look you can check the pictures. If you need any more help there are tons of tips and tricks in the section below. Or you can shoot me a comment below - I check them regularly so I’ll get back to you ASAP.
Will I need any special equipment to make this cheesecake
As long as you have a 23cm (9-inch) springform tin, you should already have everything you need to make this recipe.
You'll need scales or cups to measure your ingredients. To mix your filling, you'll need a bowl and mixer or spoon.
To make the base you'll just need a bowl and something to bash the biscuits - or a blender to blitz them. You can use a microwave or a saucepan to melt the butter.
All of these things are pretty standard cooking equipment, but if you don't have any of them - check the equipment list in the recipe card below for links to example products.
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt.
I also always include links to example products, to show exactly what I used to make each recipe.
What's the difference between heavy and double cream?
In the US, heavy cream is as close as you can get to double cream as it has the closest fat content. Heavy cream must have a minimum of 36% milk fat, whereas British Double Cream has around 48% fat content.
In the UK, however, heavy cream is slightly less thick than double cream. If you can't find double cream, you can use heavy cream or even whipping cream in its place. Just be aware that your cheesecake may be slightly less rich as a result.
Heavy, double or whipping cream should all work for this recipe anyway, as the gelatine will help set the cheesecake more than the fat content.
Can I use whipping cream to make cheesecake?
Yes, you can! In fact, I actually prefer to use whipping cream in my cheesecakes as it's less likely to "break" or curdle when mixed with the other ingredients.
If you do use whipping cream, just be aware that your cheesecake may not be quite as rich and creamy as one made with heavy cream or double cream.
How can I tell if my cream has gone off?
The best way to tell if cream has gone bad is by giving it a sniff. If it smells sour or off, then it's time to throw it out.
You can also give it a quick taste - if it tastes sour or "off", then don't use it in your cheesecake.
If you're ever in doubt, err on the side of caution and throw it out. It's better to be safe than sorry!
How can I tell if butter has gone off?
The best way to tell if butter has gone bad is by giving it a sniff. If it smells sour or off, then it's time to throw it out.
You can also give it a quick taste - if it tastes sour or "off", then don't use it in your cheesecake. If you're ever in doubt, err on the side of caution and throw it out. It's better to be safe than sorry!
Can I use margarine instead of butter?
I would not recommend using margarine in this recipe as it can often result in a "greasy" cheesecake.
How can I tell if cream cheese has gone off?
The best way to tell if cream cheese has gone bad is by giving it a sniff. If it smells sour or off, then it's time to throw it out. You can also give it a quick taste - if it tastes sour or "off", then don't use it in your cheesecake.
Sometimes cream cheese will smell fine, but will look cracked and dry around the edges. This is another sure sign that your cream cheese is old and unsafe to use, even if it smells fine.
It's always best to be more cautious with these things, so if you're unsure throw it out. It's better to be safe than sorry, especially as this cheesecake isn't baked.
Is Red, White & Blue Cheesecake suitable for vegetarians?
These cheesecakes are not suitable for vegetarians as they contain gelatine, which is derived from animals.
To make them vegetarian-friendly, you could use a vegetarian gelatine such as agar agar or carrageenan. You can usually use these alternatives in the same quantities as gelatine, but check your packet instructions just in case.
Most supermarkets sell vegetarian gelatine on the baking aisle and it comes in small sachets. It's sometimes called vegetarian gelatine, agar-agar or Vege-gel depending on the ingredient or brand. Don't worry if you can't find it in person, you can always buy Vege-gel from Amazon.
First, you'll need to use vegan gelatine such as agar agar or carrageenan. Be sure to read the pack as they behave differently so you may need to tweak the recipe accordingly. For example, agar must be brought to a boil to properly hydrate.
Always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your Red, White & Blue Cheesecake
Is Red, White & Blue Cheesecake suitable for vegans?
No, this cheesecake recipe isn't suitable for vegans as it contains dairy from the cream, butter and cream cheese, and gelatine which is derived from animals.
To make it vegan-friendly, you could swap out these ingredients.
- First, you'll need to use vegan gelatine such as agar agar or carrageenan. Be sure to read the pack as they behave differently so you may need to tweak the recipe accordingly. For example, agar must be brought to a boil to properly hydrate.
- For the cream, you could use canned coconut milk, or soy or oat-based vegan whipping cream.
- For the cream cheese, you could use something like Tofutti Better Than Cream Cheese, or any non-dairy, vegan cream cheese with similar fat content (I like Sainsbury's version as it has a good fat content).
- Finally, you'll need vegan butter. I like to use Flora Plant Butter, as it has similar fat content to dairy butter. You can usually find both salted or unsalted versions on the butter aisle, or with a refrigerated Free From or Vegan range in a large supermarket.
Many brands of food colouring and biscuits are naturally vegan, but make sure to check the labels. If they aren't vegan, you can usually find a vegan alternative in the Free From aisle of your supermarket or from Amazon.
As always, make sure to double-check all of your ingredient labels to make sure that they are vegan. Also, don't forget to check anything extra that you intend to serve with your cheesecake just in case it contains any animal products.
Can I make Red, White Blue Cheesecake gluten-free?
Yes, you can make Red, White and Blue Cheesecake gluten-free by using gluten-free biscuits for the base. I like to use McVitie's Gluten-Free Digestives, but you could also use another type of gluten-free biscuit/graham cracker.
Make sure to check the labels on everything else that you use in the recipe to make sure that it is also gluten-free.
Is Red, White & Blue Cheesecake keto-friendly?
You could try making your Red, White & Blue Cheesecake keto-friendly by using a low-carbohydrate biscuit for the base, keto-friendly, non-sweetened jelly and a sweetener instead of sugar.
I haven't tried this recipe with keto-friendly ingredients, but if you do let me know how it goes!
Is Red, White & Blue Cheesecake suitable for those on a FODMAP diet?
Cheesecake isn't the best food for a FODMAP diet, as there are several unsuitable ingredients - sorry!
Is Red, White & Blue Cheesecake healthy?
These cheesecakes are not particularly healthy as they contain a lot of sugar and fat. However, there's nothing wrong with a treat during the holiday weekend!
Is Red, White & Blue Cheesecake safe to eat while pregnant?
Yes, these cheesecakes are safe to eat while pregnant as long as you follow the recipe and cook the gelatine thoroughly.
Make sure to check the labels on everything else that you use in the recipe to ensure that they are also safe for pregnancy.
As always, consult with your healthcare provider if you have any concerns.
Make sure that all of your ingredients are in good condition and that you prepare this meal safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is Red, White & Blue Cheesecake suitable for babies and toddlers?
No, this recipe is not suitable for babies or toddlers as it contains sugar, which is not recommended for young children.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
The NHS has some fantastic resources on their website on what to feed babies and young children.
What goes well with this cheesecake?
This Red, White & Blue Cheesecake goes well with a variety of fruits such as strawberries, raspberries or blueberries. It also goes well with whipped cream or ice cream for some extra creaminess.
If I have cheesecake with ice cream, I like to add something with a bit of crunch like broken-up pretzels or graham crackers for contrast.
Can I make Red, White & Blue Cheesecake without food colouring?
Yes, you can make Red, White & Blue Cheesecake without food colouring, but it wouldn't be a Red, White & Blue Cheesecake.
If you're worried about using artificial colouring, you could use natural colourants such as beetroot powder or spirulina powder. However, they are pretty unstable, so they might give unreliable colour results or cause the filling to split.
Is food colouring bad for you?
Food colouring can be a bit of a tricky ingredient if your family is trying to avoid food additives. Or, if you're vegetarian or vegan, food colouring is something to watch out for, as it can contain animal-derived ingredients.
Food additives are given 'E numbers' in the EU. E numbers aren't always bad for you, they just got some bad press coverage in the 90s.
An E number is just a name given to chemicals in food so that regulators can monitor food quality. In fact, many natural ingredients (like Vitamin C) are known by E numbers.
I try to use natural food colouring whenever possible in my cooking, but blue can be particularly hard to source as it's not a colour easily found in nature.
There are some additives commonly found in food colouring that you may wish to avoid if you are sensitive to ingredients causing hyperactivity.
The NHS has a great explainer and list of food additives that can impact behaviour in children and lists these E numbers as potentially causing issues.
- E102 (tartrazine)
- E104 (quinoline yellow)
- E110 (sunset yellow FCF)
- E122 (carmoisine)
- E124 (ponceau 4R)
- E129 (allura red)
It's important to remember that all of these ingredients have been deemed safe to eat (in moderation) by regulators. So you don't necessarily have to worry if you use food colouring that includes these additives.
A Mummy Too does not offer medical advice and nothing detailed here should be taken as such. Please seek help from a medical professional if you need further information or have any concerns.
Can I add chocolate to this recipe?
You could try adding some slightly cooled melted white chocolate to cheesecake mixture before colouring. However, it may affect the way the mixture sets so that would be something to experiment with.
A safer bet would be to use chocolate to garnish your cheesecake. You could grate some over the top or serve it with a chocolate sauce.
How should I store this cheesecake?
You should store your Red, White & Blue Cheesecake in an airtight container in the fridge for up to 3 days. I wouldn't recommend freezing the cheesecake, as freezing causes a negative change to the structure of gelatine-set foods.
How long will Red, White & Blue Cheesecake keep?
This Red, White & Blue Cheesecake will keep in an airtight container in the fridge for up to 3 days.
Can I leave Red, White & Blue Cheesecake out on the counter?
No, you shouldn't leave Red, White & Blue Cheesecake out on the counter. Cream and cream cheese are dairy products and need to be refrigerated.
Can I keep Red, White & Blue Cheesecake in the refrigerator?
Yes, you should store Red, White & Blue Cheesecake in an airtight container in the fridge for 3-5 days.
Can I freeze this cheesecake?
I don't recommend freezing Red, White & Blue Cheesecake as the layers will merge and look scruffy when it defrosts. Equally the cheesecake will become soggy on defrosting.
So, it's best to make this cheesecake a day ahead and keep it in the fridge. Leftovers will keep for 3-5 days in an airtight container in the fridge.
Can I make my Red, White & Blue Cheesecake in a different size?
Yes, you can make Red, White & Blue Cheesecake in a different size. The easiest way to do so would be to use an online recipe calculator to scale the ingredients up.
You'll also need to use a bigger or smaller tin relative to the size of your cheesecake. Sally's Baking Addiction has a great guide to changing recipe sizes and tin sizes here.
Can I make these Red, White & Blue Cheesecake in a tin?
Yes, you can make Red, White & Blue Cheesecake in a tin. I wouldn't recommend using a tin with a loose bottom as it will be tricky to get the cheesecake out intact.
I find this tin size guide from Doves Farm really useful, as it shows you how different shaped tins can contain similar a volume of filling.
Can I make Red, White & Blue Cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, you can make Red, White & Blue Cheesecake in a stand mixer. However, make sure you don't overmix the filling or it will split.
Can I make Red, White & Blue Cheesecake with a food processor?
Yes, a food processor or power blender would be useful for breaking up the biscuits. Though I wouldn't recommend mixing your filling in a food processor as it will be more likely to split.
How can I make sure my Red, White & Blue Cheesecake turns out perfectly?
To make sure your Red, White & Blue Cheesecake turns out perfectly, I would recommend following the recipe card below to the letter. Make sure all of your ingredients are at room temperature before you start and weigh them out accurately.
When making the cheesecake filling, don't overmix it or you will risk incorporating too much air into the mixture and your cheesecake will be light and fluffy rather than rich and creamy.
The most important thing to remember is to give the layers enough time to set before adding the next one. If you add the next jelly layer before the previous one has set, you'll just end up with a scruffy purple cheesecake because the red and blue blended together.
Finally, when serving your cheesecake you should use a warmed-up sharp knife to slice it. Run a knife under a hot tap or pour some boiled kettle water over the blade. This will allow the knife to smoothly and quickly slice through the cheesecake.
Why did my Red, White & Blue Cheesecake turn out wet/soft/dense?
There are a few reasons why your Red, White & Blue Cheesecake might turn out wet/soft/dense.
Firstly, make sure you weigh out all of your ingredients accurately. Too much or too little of any ingredient will affect the outcome of the cheesecake.
Equally, make sure you use ingredients that are in date and in good condition. For example, if you use out-of-date gelatine it may not work effectively and your cheesecake won't set.
Secondly, make sure all of your ingredients are at room temperature before you start. Room temperature ingredients mix together more easily and produce a more consistent filling. For example, if you only loosely mix your filling you might end up with pockets of liquid cream or lumps of cream cheese that affect the texture of the cheesecake.
Finally, the most obvious cause is that your cheesecake isn't set yet. You'll need to leave your cheesecake to set for hours in the fridge - not on the counter. So make sure you give it enough time before serving.
Why did my cheesecake filling split or turn very loose?
If your cheesecake filling splits or turns very loose, it is likely that you have overmixed it. Or that the cream cheese and cream were too warm while mixing.
When making the filling layers, only mix just until the ingredients are combined. Overmixing will cause the fat and protein to separate from the water causing it to split.
Similarly, when dairy gets warm it loosens the bonds between water, fat and protein molecules. This causes the fat and protein to clump and the liquid to separate or split off.
You can sometimes fix split cheesecake filling by cooling it and then mixing it again.
However, if the mixture splits and you add gelatine, you won't be able to repair the split dairy as the gelatine will set if you cool it.
So make sure you only add your gelatine to a cream mixture which hasn't split.
My Red, White & Blue Cheesecake didn't set, what can I do?
If your Red, White & Blue Cheesecake filling hasn't set properly, it's likely that it hasn't had long enough to cool or that the gelatine didn't work.
To ensure that your cheesecake sets properly, make sure you leave it for the full time to set before serving.
If you find that your cheesecake still hasn't set after cooling in the fridge for several hours or overnight, then, unfortunately, you won't be able to salvage it.
Next time, take these steps to make sure your cheesecake sets:
- Make sure you bloom the gelatine as the packet instructions state. This will help to ensure the gelatine is working and is evenly distributed through the mix.
- Don't overmix the dairy filling. This can cause pockets of fat and liquid to form, resulting in an uneven gelatine distribution.
- Ensure you leave your cheesecake to set in the fridge until firm.
How can I add/change the flavours in this cheesecake?
If you want to add or change the flavours in your Red, White & Blue Cheesecake, you could add some food flavourings to the filling.
However, this may disrupt the way the cheesecake sets. So it's probably safer to use toppings and sides like sauces, drizzles or sprinkles to change the flavour.
I think this Red, White and Blue cheesecake would work really well with some popping candy or sprinkles scattered over the top. You could even use flavoured or chocolate sprinkles.
Where is the origin of cheesecake?
There is some debate over the origin of cheesecake, with many countries and regions claiming to be the birthplace of this popular dessert.
The earliest known reference to cheesecake is from a Greek writer called Athenaeus who wrote about it in his work 'The Deipnosophists' in around 200 AD
However, it is thought that cheesecake may have been around long before this. There are references to a similar dish in ancient Rome and China.
The modern-day cheesecake as we know it is thought to have originated in New York in the 18th century after a dairy farmer invented cream cheese.
Before cream cheese, cheesecakes were made using a kind of curded soft cheese, similar to ricotta cheese.
Why do we eat Red, White & Blue food on 4th July?
The tradition of eating Red, White & Blue food on 4th July dates back to the 18th century
In 1776, the Continental Congress dyed fabric in these colours to create the first American flag
Red, White & Blue became a symbol of patriotism and since then, these colours have been used to represent the United States.
Looking for more Red, White & Blue 4th of July recipes?
Check out my Red White and Blue Brownies, Red, White and Blue Jello or Red, White and Blue Chocolate Bark!
Print this Red, White and Blue Cheesecake recipe
Red, White & Blue Cheesecake Recipe
Ingredients
For The Base
- 300 g (10.6 oz) digestive biscuits (graham crackers)
- 125 g (4.4 oz) slightly salted butter melted
For The Cheesecake Filling
- 40 g (1.4 oz) gelatine granules
- 100 g (3.5 oz) caster sugar
- 1 tbps vanilla extract
- 600 ml (1.3 pt) double cream
- 900 g (2 lb) full fat cream cheese
- red and blue food colouring
To decorate (optional)
- Whipped cream
- Red, white and blue sprinkles
Instructions
Make The Base
- Blitz the biscuits to a fine crumb in the food processor. Alternatively, pop the biscuits in a bag and bash with a rolling pin. Tip the biscuits into a bowl.
- Add the melted butter and give it a quick mix.
- Tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.
Make cheesecake filling
- Bloom the gelatine by placing it in a small bowl with 2 tbsp water. It should turn into a rubbery disc.
- Put the cream in a heatproof bowl. Heat in the microwave in 30-second blasts until hot but not boiling.
- Add the sugar, vanilla and gelatine. Whisk through gently until the gelatine is completely dissolved. Try not to whisk too enthusiastically as this will introduce air bubbles.
- Add the cream cheese. Whisk gently until you have a smooth liquid mixture.
- Divide the mixture evenly between 3 large bowls - you can use weighing scales to do this if you want to be accurate.
- Leave one bowl uncoloured, colour one bowl blue and the other red.
Assemble the cheesecake
- You will now work with each bowl, one by one, cleaning your utensils so that the colours don’t mix.
- If one of your cheesecake mixtures sets in the bowl, just pop it in the microwave for a brief 10 seconds to loosen back up. Don’t allow it to boil.
- Set the red and plain bowls aside and work first with the blue mixture.
- Pour the blue filling into the tin and level off with a spatula.
- Pop in the freezer (making sure it's sitting level!) for 15-30 minutes until definitely firm enough to add the next layer. If it's not, your new layer will sink into the previous one, causing them to be uneven - they may even bleed into each other. (See notes)
- Now, making sure to use clean utensils, add the white layer before levelling off and returning it to the freezer for a further 15-30 minutes.
- You can then repeat the process with the final red mixture, pouring into the tin and levelling off.
- This time, place the tin in the fridge rather than the freezer and leave to chill overnight.
- Serve
- Run a warm knife around the inside edge, then unlock the springform tin. Transfer the cheesecake to a serving board.
- Slice with a sharp knife to serve.
Notes
Nutrition
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