Nobake Red White Blue Trilayer Cheesecake

Q: How to make an easy No‑Bake Red, White & Blue Tri‑Layer Cheesecake?

Start by pressing a buttery graham base into a 9‑inch springform or trifle bowl, then make the no‑bake cheesecake layer by folding whipped cream into a sweetened cream cheese base with bloomed gelatin. Chill that layer until slightly firm, then pour cooled strawberry purée (tempered with dissolved gelatin) and chill again before adding the blueberry purée on top; each layer must be cool and set-ish to keep the colours distinct. It’s essentially a patriotic trifle-meets-cheesecake—no oven required and ideal for summer parties like the 4th of July or a bank‑holiday barbecue.

Q: Can I make this cheesecake ahead of time and how should I store it?

Yes — make it a day ahead for best results; the recipe needs at least 4 hours to fully set, overnight is even better. Store covered in the fridge for up to 3–4 days; if you need longer, the plain cheesecake portion freezes okay for up to a month but the fruit gel layers may change texture, so freeze only if necessary and thaw slowly in the fridge. For transport to a picnic, keep chilled in an insulated box and add garnishes just before serving.

Q: Can I swap ingredients for dietary needs or different flavours?

Absolutely — use gluten‑free crackers or crushed nuts for the crust, swap strawberries for raspberries or cherries for a different red, or make mini parfaits in jars for portion control. For dairy‑free/vegan versions, try dairy‑free cream cheese and whipped coconut cream and use agar‑agar instead of gelatin (follow agar's conversion and note it sets differently). Remember substitutions can alter texture and setting time, so test one substitution at a time if you're new to no‑bake cheesecakes.

How to make an easy NoBake Red White Blue TriLayer Cheesecake

By Fia MartinezSeptember 22, 2025

5.00 (1 Ratings)

Table of Contents

Quick Hook

How to make an easy No-Bake Red, White & Blue Tri-Layer Cheesecake is my go-to summer showstopper. Creamy cheesecake meets tart strawberry and bright blueberry in every forkful.

I first made this for a picnic. Everyone asked for seconds. Honestly, it felt like a parade on a plate.

This dessert borrows from Blueberry Trifle ideas. It also nods to classic trifle desserts and no-bake cheesecake recipe techniques.

Brief Overview

This layered dessert nods to British trifles and American cheesecakes. It’s essentially a patriotic twist on Trifle Desserts and Sweets Desserts.

Difficulty is easy and very forgiving. Prep Time: 30 minutes active . Chill Time: 4 hours minimum .

Yields 8 10 servings per 9-inch pan. Serve it as a Red white and blue dessert. It doubles nicely for a trifle bowl.

Main Benefits

Top health benefit: berries add vitamin C and antioxidants. This feels like one of those Healthy Desserts that still tastes like a treat.

Perfect for a Patriotic 4th of July dessert or backyard BBQ. Also great as Strawberry blueberry layered dessert for family dinners.

What makes this recipe special is the no-bake ease. Layers stay bright when chilled properly. Patience and cooling are the secret.

I screwed up my first attempt. Layers bled because I rushed chilling. Lesson learned: chill each layer until slightly firm.

As Julia Child once said, 'People who love to eat are always the best people.' That line always makes me smile.

This is a Yummy Food Dessert for warm days. It’s one of my favorite Easy summer party desserts.

Ready to gather ingredients and tools? Next up, the ingredient list and step-by-step tips.

Ingredients & Equipment

Thinking about How to make an easy patriotic dessert? This list keeps things simple.
It works for a Blueberry Trifle vibe too.

Main Ingredients

Crust

1 1/2 cups (150 g) graham cracker crumbs.
6 tablespoons (85 g) unsalted butter, melted.
2 tablespoons (25 g) granulated sugar.
Pinch of salt.

White cheesecake layer

16 oz (450 g) full-fat cream cheese, room temp.
1 cup (120 g) powdered sugar, sifted.
1 teaspoon (5 ml) pure vanilla extract.
2 tablespoons (30 ml) lemon juice.
1 tablespoon (≈9 g) unflavored powdered gelatin.
3 tablespoons (45 ml) cold water to bloom gelatin.
1 cup (240 ml) heavy cream, whipped to soft peaks.

Red strawberry layer

12 oz (340 g) strawberries, hulled.
1/3 cup (67 g) granulated sugar.
1 tablespoon (15 ml) lemon juice.
1 tablespoon (≈9 g) gelatin.
3 tablespoons (45 ml) cold water.

Blue blueberry layer

12 oz (340 g) blueberries.
1/3 cup (67 g) granulated sugar.
1 tablespoon (15 ml) lemon juice.
1 tablespoon (≈9 g) gelatin.
3 tablespoons (45 ml) cold water.
Optional: a drop blue food coloring.

Quality notes (key ingredients)
Use full-fat cream cheese for best texture. Pick ripe berries for bright flavor.
Buy unsalted butter for controlled seasoning.

Seasoning Notes

Essential combo: vanilla and lemon. Vanilla rounds the tang.
Lemon brightens berry flavors.

Flavor enhancers and aromatics Add a teaspoon lemon zest. A pinch of fine salt lifts sweetness.
A splash of liqueur adds depth.

Quick substitutions Swap strawberry for raspberries. Use blueberry jam if berries are scarce.
Replace gelatin with agar-agar for vegan set.

Equipment Needed

Essential tools only.

9-inch (23 cm) springform pan or trifle bowl.
Electric mixer or sturdy whisk.
Food processor or bag and rolling pin.
Small saucepan for dissolving gelatin.
Rubber spatula and measuring tools.

Common household alternatives No food processor? Crush crackers in a bag. No mixer? Whisk cream by hand.
No springform? Use a deep pie dish.

I once rushed this at a picnic. It still wowed everyone.
This dessert reads like Trifle Desserts and No-bake cheesecake recipe .
Perfect for Red white and blue dessert needs.

Cooking Method

Did you know layered desserts win summer parties most times? I read a stat once. People love striking colors and easy assembly.

If you searched How to make an easy no-bake Red, White & Blue Tri-Layer Cheesecake, this is it. Think Blueberry Trifle vibes fused with a No-bake cheesecake recipe .

Oh my gosh, it looks epic on a picnic table.

Prep Steps

Get your mise en place first. Measure crumbs, cream cheese, and berries. Chill your pan and bowls for speed.

Organize by station: crust, white layer, red layer, blue layer. Work cold to avoid melting. Keep the whisk and spatula handy.

Safety first. Keep dairy below 5° C ( 41° F) . Bloom gelatin in cold water. Warm it until dissolved. Do not boil gelatin .

Heat it to about 55° C ( 130° F) .

step-by-step Process

Press crust into the pan firmly. Chill 10– 15 minutes to set.
Whip cream and beat cream cheese smooth. Bloom gelatin and add warmed gelatin. Spread white cheesecake layer and chill 30– 60 minutes until slightly firm.
Purée strawberries and sweeten. Temper with a little warm gelatin. Pour red layer gently. Chill 60– 90 minutes until matte and firm.
Purée blueberries and strain if needed. Dissolve gelatin and temper. Add color if you like. Pour blue layer slowly and chill 2– 4 hours or overnight.
Unmold carefully. Pipe whipped cream and add berries. Slice with a hot knife for clean layers.

Visual cues matter. The cheesecake layer should feel slightly springy. Fruit layers should be matte and not wobbly. If still shiny, chill longer.

Pro Tips

Use full-fat dairy for creaminess and stability. Temper gelatin into a spoonful first. This avoids lumps and melting.

Common mistakes? Rushing the chill. Pouring warm mixtures. Over whipping cream. Fix with patience and a cold pan.

make-ahead easily. Assemble a day before. Chill overnight for the best set. It’s perfect as a Patriotic 4th of July dessert or Strawberry blueberry layered dessert for summer.

Honestly, this wins every time.

Recipe Notes

If you ever wondered How to make an easy patriotic treat, this is it. I made this once for a barbecue.

Everyone went back for seconds. Julia Child said, People who love to eat are always the best people. Amen.

Serving Suggestions

Serve this as a showstopper. Slice cleanly with a hot knife between cuts. Top with whipped rosettes and fresh berries.

It reads like a Blueberry Trifle but with cheesecake texture. Pair with iced lemonade or sparkling rosé. For a picnic, keep it chilled in a cooler.

This is perfect among other Trifle Desserts. It also sits well with lemon bars. Think Easy summer party desserts.

Storage Tips

Cover loosely and refrigerate. Chill at least 4 hours minimum after assembly. Store up to 3 days. Do not leave it out longer than two hours.

For longer keeping, freeze slices individually. Wrap tightly first. Thaw overnight in the fridge. Rewarm slightly before serving. A hot knife cleans slices quickly.

Variations

Swap strawberries for raspberries. Try cherry for a bolder red. For a vegan twist, use coconut cream. Replace gelatin with agar-agar, following package rules.

Turn it into mini jars. I once made small parfaits for kids. They vanished fast. This Strawberry blueberry layered dessert adapts well.

Nutrition Basics

Each slice runs about 380 calories. It’s rich and satisfying. Protein comes mostly from cream cheese. The berries add vitamin C and fiber.

Compared to fried sweets, it feels lighter. If you want healthier desserts, reduce sugar slightly. Use Greek yogurt for a tangy, lighter white layer.

Short tip before you go. Patience wins here. Chill each layer fully. Temper gelatin to avoid meltdown. This Red white and blue dessert doubles as a Patriotic 4th of July dessert.

It’s a true Yummy Food Dessert and counts as one of those No-bake cheesecake recipe wins.

Conclusion

Make it for friends or family. It’s stunning and surprisingly easy. Go on, wow your crowd. You got this.

Frequently Asked Questions

How to make an easy No-Bake Red, White & Blue Tri-Layer Cheesecake?

Start by pressing a buttery graham base into a 9-inch springform or trifle bowl, then make the no-bake cheesecake layer by folding whipped cream into a sweetened cream cheese base with bloomed gelatin.

Chill that layer until slightly firm, then pour cooled strawberry purée (tempered with dissolved gelatin) and chill again before adding the blueberry purée on top; each layer must be cool and set-ish to keep the colours distinct.

It’s essentially a patriotic trifle meets-cheesecake no oven required and ideal for summer parties like the 4th of July or a bank-holiday barbecue.

Can I make this cheesecake ahead of time and how should I store it?

Yes make it a day ahead for best results; the recipe needs at least 4 hours to fully set, overnight is even better. Store covered in the fridge for up to 3 4 days; if you need longer, the plain cheesecake portion freezes okay for up to a month but the fruit gel layers may change texture, so freeze only if necessary and thaw slowly in the fridge.

For transport to a picnic, keep chilled in an insulated box and add garnishes just before serving.

What tricks stop the red and blue layers from bleeding into the white layer?

Patience and temperature control are your friends: always chill each layer until firm ish before pouring the next, and make sure the fruit gelatin mixtures are cool but still pourable so they don’t melt the layer beneath.

Temper the dissolved gelatin by whisking a little of the warm gelatin into a spoonful of purée or cheesecake mix first to avoid lumps, and pour slowly down the side or over the back of a spoon to minimise disruption. A hot, dry knife between slices also helps keep neat edges when serving.

Can I swap ingredients for dietary needs or different flavours?

Absolutely use gluten-free crackers or crushed nuts for the crust, swap strawberries for raspberries or cherries for a different red, or make mini parfaits in jars for portion control.

For dairy-free/vegan versions, try dairy-free cream cheese and whipped coconut cream and use agar-agar instead of gelatin (follow agar's conversion and note it sets differently).

Remember substitutions can alter texture and setting time, so test one substitution at a time if you're new to no-bake cheesecakes.

How many calories are in a serving and any tips to make it lighter?

Estimated nutrition is about 380 kcal per serving (1 of 10), with roughly 24 g fat and 36 g carbs, though exact values depend on brands and portion size. To lighten it, use reduced-fat cream cheese or part Greek yoghurt in the cheese layer, cut back on powdered sugar, slim the butter in the crust, or use fruit purées with no added sugar; just be aware that lower-fat swaps can make the filling softer and may need extra chilling or a bit more gelatin for stability.

A smaller slice and extra fresh berries on the side keep things feeling summery without wrecking the flavour.