Americana No-bake Cheesecake

A luscious and creamy no-bake cheesecake topped with berries and whipped cream for a Patriotic touch!

When it comes to cheesecakes, I totally love a no-bake recipe. It’s so easy to throw the ingredients together and create a delicious masterpiece with minimal effort! Thanks to the addition of mascarpone cheese and marshmallow fluff, the results of this cheesecake are super creamy, fluffy, and sweet! The berries and whipped cream on top add not only a decorative touch, but just the right amount of tartness to really round out the flavor. Decorate in a festive American flag pattern to impress your guests and celebrate America!

Overview:

To make this recipe, you’ll start by making a homemade graham cracker pie crust. However, you’re more than welcome to use a premade pie crust too! Then, whip up the cheesecake filling by combining cream cheese, marshmallow fluff, and homemade whipped cream together. Finish by decorating with fresh berries and more whipped cream for the perfect touch!

Key Ingredients:

Cream cheese: the base of the cheesecake! Provides a rich texture with the signature cheesecake tang

Mascarpone cheese: while similar to cream cheese, mascarpone cheese is even creamier and smoother in texture. I love the results with mascarpone cheese in this recipe, but if you don’t have it or can’t find it, you can swap it out for another block of cream cheese instead.

Marshmallow creme: I love adding marshmallow creme (or marshmallow fluff) to my no-bake cheesecakes because it makes them light, fluffy, and sweet

Heavy whipping cream: the base for the homemade whipped cream that will be folded into the cream cheese mixture. Adds lightness and fluffiness.

Powdered sugar: stabilizes the whipped cream and adds sweetness

Full recipe with steps is below! I hope you love this no-bake cheesecake as much as I do!

Author: Danielle

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Americana No-bake Cheesecake

A luscious and creamy no-bake cheesecake topped with berries and whipped cream for the perfect Patriotic touch!

Ingredients US Metric

Graham Cracker Crust

• 1 1/2 cup graham cracker crumbs (about 12 graham crackers)
• 1/4 cup sugar
• 6 Tbsp melted butter

Cheesecake

• 1 8oz block of cream cheese (cold)
• 8oz mascarpone cheese (or use another block of cream cheese)
• 1 7oz container of marshmallow creme
• 1 cup heavy whipping cream (cold)
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract

Topping

• 1 cup heavy whipping cream
• 3 Tbsp powdered sugar
• About 6 medium strawberries, sliced
• 1/2 cup blueberries

InstructionsFahrenheitCelsius

To prepare the crust:

1. Stir together the graham cracker crumbs, sugar, and melted butter in a medium bowl until the mixture is fully combined.
2. Lightly press the mixture into the bottom of a pie pan or spring-form pan.
3. If desired, bake at 350F for 8 minutes to get toast the crust. Allow to cool.

To make the cheesecake:

1. In a large bowl, beat the cream cheese and mascarpone cheese with an electric mixer until fluffy. Add the marshmallow cream and then beat until smooth.
2. In a separate medium bowl, make the whipped cream. Combine the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high until stiff peaks form.
3. Fold the whipped cream into the beaten cream cheese and continue to fold the mixture until no lumps remain. Be careful not to deflate the whipped cream.
4. Spoon the cheesecake mixture into the prepared pie crust and spread evenly, smoothing the top to ensure it's flat and level. Cover and place in the fridge to set for at least 3 hours.

Decorate!

1. Add the heavy cream and powdered sugar to a medium bowl and beat with an electric mixer on high until the mixture forms stiff peaks. This is the whipped cream! Transfer to a piping bag fitted with a 1M tip.
2. To decorate, first place a blueberry right in the middle of the cheesecake. Make a line of blueberries straight to the top edge of the cheesecake and then another line to the left. Fill in the top left corner with blueberries.
3. Next, slice the strawberries into quarters and make stripes, fitting the quarters together back-to-back to form what appears to be a straight line. Leave gaps for the white stripes.
4. Finally, pipe the whipped cream stripes in between the strawberries.
5. Marvel at your adorable no-bake cheesecake and enjoy!

Notes

Make sure to keep the cheesecake stored in the fridge. Enjoy within 4 days for optimal freshness!

Created using The Recipes Generator