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Red White and Blue Layered Cheesecake

A perfect slice of layered Red White and Blue Cheesecake showing blue, pink, white, and red layers on a graham cracker crust.
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Make a visually striking, layered cheesecake featuring red, white, and blue colors perfect for patriotic celebrations.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 4 large eggs
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries or strawberries, chopped
  • Blue food coloring (gel preferred)
  • Red food coloring (gel preferred)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
  3. In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar until smooth. Beat in the vanilla extract and sour cream.
  4. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Divide the batter evenly into three separate bowls.
  6. In the first bowl, gently fold in the blueberries.
  7. In the second bowl, gently fold in the chopped red fruit.
  8. In the third bowl, add a few drops of blue food coloring and mix until you achieve a light blue color. Add a few drops of red food coloring to the red fruit mixture if the color is not intense enough. Leave the third portion white.
  9. Pour the white batter layer over the cooled crust. Bake for 15 minutes.
  10. Gently spoon the blue batter layer over the white layer. Bake for 15 minutes.
  11. Gently spoon the red batter layer over the blue layer. Bake until the edges are set but the center still jiggles slightly, about 45 to 55 minutes total baking time for all layers.
  12. Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour.
  13. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  14. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use gel food coloring for brighter colors that do not thin the batter.
  • For a decorative top, arrange fresh berries in a pattern on the chilled cheesecake before serving.
  • If you prefer a no-bake version, substitute the eggs with 1 cup of heavy cream whipped to stiff peaks and use a stabilized whipped topping base.

Nutrition

Find it online: https://cookerykings.com/red-white-and-blue-cheesecake-recipe/