Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping or whipped heavy cream
- Red food coloring
- Blue food coloring
- Fresh strawberries (for topping)
- Fresh blueberries (for topping)
Instructions
- Combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan to form the crust. Chill in the fridge.
- Beat cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fold in whipped topping or whipped cream until light and fluffy.
- Divide mixture into three equal parts. Leave one plain, color one red, and one blue using food coloring.
- Spread the blue layer over the crust and freeze for 10–15 minutes.
- Add the white layer, smooth, and freeze for another 10–15 minutes.
- Repeat with the red layer and then refrigerate the entire cheesecake for at least 4 hours or overnight.
- Top with fresh strawberries and blueberries before serving.
Notes
- Use a vanilla wafer or Oreo crust for variation.
- Add a berry jam layer over the crust for extra fruitiness.
- Use dairy-free alternatives for a vegan-friendly version.
- Gel food coloring works best for vibrant layers without thinning the mix.
- Freeze each layer before adding the next to keep colors clean.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
