Description
A festive, no-bake dessert perfect for celebrating the 4th of July with layers of creamy cheesecake and cherry topping.
Ingredients
Scale
- 2 (8-ounce) packages full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract (optional)
- 1 (3.4-ounce) package instant cheesecake pudding mix (or instant vanilla pudding mix)
- ½ cup cold whole milk
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 (14.4-ounce) box honey graham crackers
- 2 (21-ounce) cans cherry pie filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh whole cherries
- Fresh blueberries
- Blue candy stars or blue star sprinkles
- Small American flag pick (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.
- Add the powdered sugar, vanilla extract, and almond extract (if using). Continue beating until light and lump-free.
- In a separate bowl, whisk together the instant cheesecake pudding mix and cold whole milk for about 2 minutes until slightly thickened.
- Add the pudding mixture to the cream cheese mixture and beat until fully combined.
- In another chilled bowl, whip the 2 cups of heavy whipping cream with the ¼ cup powdered sugar until stiff peaks form.
- Using a rubber spatula, gently fold the whipped cream into the cheesecake mixture until fully incorporated and fluffy. Avoid overmixing to keep the filling light and airy.
- Spread a thin layer of cheesecake filling across the bottom of a 9×13-inch glass baking dish.
- Arrange a single layer of graham crackers over the filling, breaking crackers as needed to fit.
- Spread one-third of the cheesecake filling over the graham crackers.
- Spoon one-third of the cherry pie filling over the cheesecake layer.
- Repeat the layers two more times: Graham crackers, cheesecake filling, cherry pie filling.
- Finish with a generous final layer of cherry pie filling, allowing some of the glossy filling to naturally flow toward the edges for the beautiful cascading look.
- Cover the baking dish tightly with plastic wrap.
- Refrigerate for at least 8 hours, preferably overnight, so the graham crackers soften into cake-like layers and the cheesecake filling firms up.
- Just before serving, whip the remaining 1 cup heavy cream with the 2 tablespoons powdered sugar until stiff peaks form.
- Transfer to a piping bag fitted with a large star tip and pipe small dollops around the edge of the cake.
- Decorate with fresh whole cherries, fresh blueberries, blue candy stars, and an optional American flag pick.
- Slice using a sharp knife, wiping the blade clean between cuts for neat layers.
- Serve well chilled.
Notes
- This dessert can be prepared a day in advance for best results.
- Feel free to customize the toppings with other fruits or decorations for different occasions.
- Make sure to refrigerate the cake for sufficient time to allow flavors to meld and textures to set.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg