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American Flag Cheesecake with Fresh Berries

American Flag Cheesecake with fresh berries is a creamy baked cheesecake with a buttery graham cracker crust and a patriotic flag pattern. Strawberries form red stripes while blueberries fill the upper-left corner for a clean, sliceable presentation.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chill/Cool 6 hours
Total Time 10 hours 45 minutes
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs large
  • 0.5 cup sour cream
Flag Topping
  • 1.5 cup fresh blueberries
  • 2 cup fresh strawberries sliced
  • 2 tbsp apricot jam warmed

Equipment

  • 1 springform pan
  • 1 oven

Method
 

Bake the crust and cool
  1. Preheat the oven to 325°F (163°C).
  2. Mix graham cracker crumbs, melted unsalted butter, and granulated sugar until evenly combined.
  3. Press the crumb mixture into a 9-inch springform pan to form an even crust.
  4. Bake for 10 minutes, then remove and let the crust cool completely.
Make the cheesecake filling
  1. Beat cream cheese until smooth.
  2. Add granulated sugar and vanilla extract, then mix until creamy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Fold in sour cream until no streaks remain.
  5. Pour the filling over the cooled crust.
Bake and cool the cheesecake
  1. Bake for 55–65 minutes at 325°F (163°C), until the center is slightly jiggly.
  2. Turn off the oven and crack the door open, then cool in the oven with the door ajar.
  3. Cool for 1 hour at room temperature.
  4. Refrigerate at least 6 hours to set.
Top with an American flag pattern
  1. Arrange fresh blueberries in the upper-left corner.
  2. Create red stripes using sliced fresh strawberries, leaving white cheesecake visible between each stripe.
  3. Brush the fruit with warmed apricot jam.
  4. Chill until ready to serve.

Notes

For the smoothest slices, make sure the cream cheese is fully softened before mixing and keep the oven temperature steady. Store covered in the refrigerator for up to 5 days; freeze is not recommended for best texture. Dietary swap: use a 1:1 gluten-free graham cracker crumb crust if needed to make it gluten-free.