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–+ servings
Fourth of July no-bake cheesecake cocktail cakes with red, white and blue sprinkles.

4th of July Cocktail Cakes

Set off flavor fireworks with a sweet finale in the form of 4th of July Cocktail Cakes starring a buttery graham cracker crust, no-bake cheesecake, whipped cream and sprinkles.
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 servings

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. 

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.
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