Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes No-Cook Red, White, and Blue Cheesecake 3.7 (198) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 15, 2020 Rate PRINT Share Prep Time: 25 mins Total Time: 40 mins Servings: 10 Relax with this colorful, no-cook, festive July 4th dessert that spends time in the fridge, not the oven. This red, white, and blue cheesecake will be your new favorite patriotic recipe. Ingredients 15 graham crackers (8 ounces) 1 stick unsalted butter, melted 3 tablespoons granulated sugar Salt 2 bars (8 ounces each) cream cheese, room temperature ¾ cup confectioners' sugar 1 cup Greek yogurt (full-fat) 2 teaspoons pure vanilla extract 1 cup heavy cream, whipped 2 cups fresh berries Directions In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan. In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners' sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight). Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices. Andrew Purcell Cook's Notes When you're pressing the crumbs into the pan for the crust, use a flat-bottomed measuring cup. It makes it easy to get an even thickness -- and to get into the pan's corners. Originally appeared: Everyday Food, July/August 2013 Rate It PRINT