Set off flavor fireworks with this 4th of July cocktail cake, a 15-minute, no-bake dessert layered with a buttery graham cracker crust, creamy no-bake cheesecake filling, whipped cream and plenty of sprinkles. It’s make-ahead friendly and can be served in whatever size glasses you have on hand for the ultimate red, white and blue finale.
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Now that we’ve unofficially kicked off summer and all things grilled, it’s time to start putting those patriotic plans into place for your 4th of July feast! And what better way to set off flavor fireworks than with a sweet finale in the form of easy no-bake cheesecake cocktail cakes?
This quick-fix dessert covers all of the red, white and blue bases and stars a buttery graham cracker or red velvet cookie crust, creamy no-bake cheesecake filling, and the real showstopper, edible glittering stars. Best of all, the components can all be made a day in advance and then assembled the morning of your summertime soirée. No stress, no mess, and no oven required!
Keep the celebration in motion with more red, white and blue desserts, including an American Flag Cake, Easy Strawberry Shortcake and 4th of July Pinwheel Icebox Cookies. And if you loved this one, don’t miss all of my other cocktail cake recipes for even more flavor inspiration.
These desserts come together in three simple layers in whatever cocktail glass, parfait glass or small mason jar you have on hand:
- Buttery graham cracker or red velvet cookie crust
- No-bake cheesecake filling
- Whipped cream and sprinkles
Here’s everything you’ll need:
- Graham crackers or red velvet cookies: I originally shared a variation of this recipe back in 2016 using crushed red velvet cookies for the crust, and I still love that version. The cookies lean even further into the red, white and blue color scheme and add a subtle chocolate flavor that pairs so well with the lemon cheesecake filling. This time around I went with crushed graham crackers and a little melted butter to bind them, which gives you that classic, buttery graham cracker crust flavor. Bottom line: Both versions are tasty, so pick whichever one sounds good to you!
- Cream cheese: Use full-fat brick-style cream cheese, not the spreadable kind in a tub. This is the same cream cheese rule I follow for all of my cheesecake recipes, from my mini cottage cheese cheesecakes to classic cheesecake bars.
- Heavy cream: Adds richness to the filling and helps it whip up light and easy to pipe.
- Sugar: Just 5 tablespoons are enough to sweeten these no-bake desserts.
- Lemon zest and lemon juice: Using both is the secret to the best tasting no-bake cheesecake. The zest brings aromatic citrus oils for fragrance and flavor, while the juice adds a bright, tangy acidity. Together they give the filling way more depth than either one on its own.
- Vanilla extract: Adds flavor.
- Toppings: I used whipped cream along with red, white and blue sprinkles, but fresh berries would work great, too.
See the recipe card for full information on ingredients and quantities.
Mix your graham cracker crumbs with melted butter, then divide evenly among your cocktail glasses. If using red velvet cookies instead, just crush them and skip the butter since they hold together fine on their own.
Next, beat together the cream cheese, heavy cream, sugar, lemon juice, lemon zest and vanilla extract until smooth and creamy. Transfer the mixture to a piping bag or sealable plastic bag with the corner snipped off, which makes filling your glasses so much easier and so much less messy.
Pipe the cheesecake filling on top of the crust in each glass. Top with whipped cream and your sprinkles or berries of choice, then serve immediately or refrigerate until you’re ready to celebrate.
Candy Melt Stars
Want to take these 4th of July treats over the top? Make candy stars!
- Melt red candy melts according to the package instructions, then pipe them into star shapes on a wax paper-lined baking sheet, leaving a 1 1/2-inch line at the bottom of each star so it has something to anchor into the whipped cream.
- Immediately sprinkle the stars with extra sprinkles before the candy melt sets, then refrigerate until fully hardened.
- Use an offset spatula to carefully release each star and top each cocktail cake with one right before serving.
FAQs
Not at all. Any small glass, jar or cup works great. I just love the cocktail glass for the elevated look.
Once assembled, these are best enjoyed within 24 hours while the crust still has some texture. The components on their own will keep for up to 3 days.
Equipment
- Piping bag or sealable plastic bag
Ingredients
- 1 1/2 cups crushed graham crackers or red velvet cookies (See Kelly’s Note)
- 2 Tablespoons unsalted butter, melted
- 2 (8-oz.) packages cream cheese
- 3 Tablespoons heavy cream
- 5 Tablespoons sugar
- 2 1/2 teaspoons lemon zest
- 2 teaspoons fresh lemon juice
- 1 Tablespoon vanilla extract
- 1 cup store-bought or homemade whipped cream
- Red, white and blue sprinkles, for decorating
Instructions
- In a small bowl, stir together the crushed graham crackers and melted butter until combined.
- Divide the graham cracker mixture evenly among cocktail glasses.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, heavy cream, sugar, lemon juice, lemon zest and vanilla extract until smooth and creamy. (Alternately, use a handheld mixer to combine the ingredients.) Transfer the mixture to a piping bag or sealable plastic bag.
- Pipe the cheesecake filling atop the graham cracker mixture.
- Top the cheesecake with a dollop of whipped cream and sprinkles then serve.
Kelly’s Notes
- Red Velvet Oreos are my go-to if making the cookie crust version, but any other red-colored cookie works. No butter needed here since the cookies hold together fine on their own.
- Any size or style of glass works for this recipe, including cocktail glasses, parfait glasses or small mason jars.
- Candy Melt Stars: Line a baking sheet with wax paper. Melt the candy melts according to the package instructions then pipe them into the shapes of stars with a 1 1/2-inch line coming off the bottom of each star. (This will serve as the piece that sticks into the whipped cream.) Immediately sprinkle the stars with the sprinkles before the candy melt sets. Set the stars aside or refrigerate them until they’ve fully hardened. Use an offset spatula to release each star and top each cocktail cake with one right before serving.
- Make Ahead: The crust and cheesecake filling can both be made up to a day in advance. Store them separately in the fridge, then assemble just before serving for the best texture and presentation.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
What size glass did you use?
Hi Kim! I used a variety of sizes so feel free to use whatever small serving glasses you have on hand :)
Made this for a fun treat to snack on while watching the Winter Olympics. They were a huge hit! Thanks, Kelly!
These look so festive. I’m loving the stars!
Thanks so much, Leslie!
Okay, #1, these parfaits are so gorgeous! #2, I want to eat one right now! #3, I’m saving the recipe to make my own! Thank you for sharing these beauties.
Thanks so much for stopping by, Angie!
Yummmmmmmmmmmmmy I’m going to try this looks good
So true, Elizabeth!
Thanks so much, Myra! Enjoy :)
Yum! These look beautiful and will be amazing for our 4th of July celebration. Thanks for sharing :)
So cute, perfect for a 4th of July party. No bake, perfect for these hot days!!
Thanks for sharing this recipe with us. It looks fascinating and sumptuous. Now i found addition stuff to prepare for my kids on our next picnic. Awesome post, kudos
Love no bake recipes!! These are looking so cute. I must try with my daughter ;).