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Homes & Gardens
Homes & Gardens
Jennifer Ebert

Martha Stewart's no-bake red, white, and blue cheesecake is the effortless showstopper your 4th of July table needs

Martha Stewart attends Martha Stewart's 100th Book Party Celebration during Food Network New York City Wine & Food Festival .

For those looking to make a statement without turning on the oven, Martha Stewart's elegant no-bake cheesecake is the perfect patriotic dessert for your Fourth of July party.

A celebration of summer’s finest berries – blueberries, strawberries, and raspberries – this treat combines visual impact with creamy indulgence.

At its foundation is a golden Graham cracker crust, pressed into a square tin and chilled until firm. It’s then filled with a luscious blend of cream cheese, Greek yogurt, whipped cream, and vanilla, creating a light, silky texture that’s as refreshing as it is satisfying. The real charm comes in the artful topping: rows of vibrant berries arranged in the style of the American flag, offering a nod to tradition with a modern twist.

Easy to assemble and beautifully presented, it’s a dessert that effortlessly blends charm and ease. It's ideal for garden parties, al fresco gatherings, or a festive centerpiece at any Independence Day celebration.

No-Cook Red, White, and Blue Cheesecake

Here’s the full recipe for Martha Stewart’s No‑Cook Red, White & Blue Cheesecake – a light, refreshing patriotic dessert that’s as effortless as it is stunning.

Serves 10

Ingredients

  • Crust:
  • 15 graham crackers (about 8 oz), finely ground (2 cups)
  • 1 stick (½ cup) unsalted butter, melted
  • 3 tbsp granulated sugar
  • Pinch of salt
  • Filling:
  • 2 (8‑oz) packages cream cheese, room temperature
  • ¾ cup powdered sugar
  • 1 cup full‑fat Greek yogurt
  • 2 tsp pure vanilla extract
  • Pinch of salt
  • 1 cup heavy cream, whipped
  • Topping:
  • 2 cups fresh berries (strawberries, raspberries, blueberries)
  • Remaining 1 tbsp of granulated sugar

Method

  • Preparation
  • Make the crust
  • Pulse graham crackers to fine crumbs. Add melted butter, 2 tbsp sugar, and salt; pulse to combine. Press the mixture into the bottom and 1″ up the sides of a 9″ springform pan. Chill.
  • Mix the filling
  • Beat cream cheese on high until smooth (3 minutes). Add powdered sugar, Greek yogurt, vanilla, and salt; beat until creamy. Gently fold in whipped cream.
  • Assemble and chill
  • Spoon filling into crust, smooth top, cover and chill for at least 8 hours or overnight. marthastewart.com
  • Berry topping
  • Combine berries with 1 tbsp sugar; let sit for 15 minutes.
  • Remove cake from pan, top with berries and their juices.

No baking, no mess – just a beautifully composed dessert that harnesses the bright sweetness of summer berries atop a velvety, indulgent filling. It’s the perfect make-ahead star for any patriotic gathering.

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