Trying to find the perfect patriotic dessert? This White Chocolate Cheesecake is decorated with berries & cream to create a delicious American flag. It's the perfect dessert for your 4th of July party!
Happy July 1st! You know what that means... just a few short days until the 4th! As usual, I am jumping on the scene at the last minute to share a perfectly seasonal recipe with y'all. I like to live on the edge, ya know. That is to say, school likes to keep me in lecture 8-5 every day and my time is limited 😉 But you do what you can! Today, I have this fabulous American Flag White Chocolate Cheesecake for you! It is SO simple, absolutely delicious, and how cute is that topping?! The best part is you can prepare this whole thing ahead of time and just pop it out when it's time to eat. Let's go make it!
You might have noticed this about me, but seasonal desserts are one of my favorite thing! They are just SO FUN and there's something so satisfying about the challenge of working around a theme. I made this white chocolate cheesecake several years ago, and I figured it would be perfect baked in a tart pan and topped with berries and cream! This cheesecake is dense and creamy, with white chocolate shards baked right in. It pairs perfectly with the chocolate graham crust!
I have to say I have been on a bit of a whipped cream kick lately! I don't know how, but all of my recent recipes have been topped with this heavenly white fluff, and this white chocolate cheesecake is no exception. First this Mixed Berry Palvova, then Lemon White Chocolate Poke Cake, then this Cookies & Cream Poke Cake! I've said it before, but in case you missed it... the secret to perfect whipped cream is powdered milk. I know it sounds way weird, but I promise it's nothing short of magic! All you have to do is pour your heavy cream into your bowl and start beating it with your mixer. When it's about halfway there, add a big spoonful of powdered milk, one of powdered sugar, some vanilla extract, and a pinch of salt. Whip, whip, whip until it's fluffy and perfect. And - you're done! You now have stabilized whipped cream that doesn't melt and it's AMAZING!
I hope this American flag white chocolate cheesecake graces your potluck this weekend! It's absolutely delicious and I'm sure you'll love it! I'd love to know what you're baking up for the holiday. Let me know in the comments! 🙂
Looking for more 4th of July desserts? Check out my Patriotic Cake Pops, American Flag Cake Roll, Mixed Berry Cupcakes, and Berry Dark Chocolate Pavlova! Happy baking!
- *for the crust*
- 10 chocolate graham cookies
- 6 tablespoon unsalted butter, melted
- ¼ cup granulated sugar
- *for the filling*
- 16 oz {2 packages} cream cheese
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- ½ cup white chocolate chips
- *for the topping*
- 1 cup heavy whipping cream
- 1 tablespoon powdered milk
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- ¼ cup blueberries
- ½ cup cherries
- Preheat oven to 350F.
- In a food processor, pulse the graham cookies into fine crumbs. Add in the melted butter and sugar, and pulse until combined.
- Pour mixture into a 9" tart pan, and press firmly into the bottom and up the sides to form a crust.
- Bake in preheated oven for about 5 minutes, then set aside to cool.
- Meanwhile, prepare the filling. In the bowl of a stand mixer, beat the cream cheese until smooth and creamy.
- Add in the sugar, and mix until smooth and fluffy.
- Mix in the eggs, one at a time, then add in the vanilla.
- In a food processor, pulse the white chocolate chips until finely chopped. You can also do this by hand with a knife! Fold the chocolate into the cheesecake mixture.
- Pour the cheesecake into your prepared crust, and bake at 350F for about 30 minutes. It will get puffy and should get lightly golden but NOT brown. When cooked through, it will still have a slight jiggle in the middle {it will solidify more as it cools}.
- Let cheesecake come to room temperature, then cover with foil and refrigerate for at least 3 hours {overnight is best}.
- When almost ready to serve, prepare the toppings. In the bowl of a stand mixer, beat the heavy cream to soft peaks. Add in the powdered milk, powdered sugar, vanilla, and salt, and then beat until stiff.
- Wash the blueberries. Wash, seed, and halve the cherries.
- Arrange the berries and cream as desired on the cheesecake, and serve! Store leftovers in the fridge.
*Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*
Adina says
A very patriotic cake. 🙂 It looks so creamy and delicious!
valentina says
Thanks Adina! 🙂