No reason to turn the oven on this summer. Not when you can whip this 4th of July no-bake cheesecake with an Oreo crust, molten chocolate ganache, whipped cream, strawberries, and blueberries. Hubba Hubba… 🤤
This cheesecake is light and fluffy but still super creamy with a crunchy Oreo crust. However, the chocolate ganache really pulls it all together.
How to make a 4th of July cheesecake
Cheesecakes in the summer are best when you leave the oven OFF. Save the rich custard cheesecakes and steamy water baths for cooler months.
Ingredients
Crust
- 1 package regular Oreo cookies
- 8 tablespoons unsalted butter, melted
Cheesecake Filling
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 3 (8 ounce) packages of cream cheese, room temperature
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
Topping
- 4 ounces semi-sweet baking chocolate, chopped
- 4 ounces heavy cream
- 1 pint strawberries
- 1 pint blueberries
Instructions
- Pulverize the Oreo cookies into crumbs using a food processor.
- Pour the crumbs into a large bowl and stir in melted butter.
- Press crumbs into a springform pan until tight and the crumbs come 1/2 way up the side. Put it in the freezer while you make the filling.
- Whip together the heavy cream and powdered sugar until stiff peaks form. Set aside.
- In a bowl, beat together the cream cheese, sugar, vanilla, salt, and sour cream until there are no lumps.
- Fold whipped cream into the cream cheese mixture.
- Remove crust from freezer and pour filling into crust. Smooth top with an off-set spatula.
- Refrigerate until firm, about 6 hours or up to 2 days.
- Make the ganache by heating the heavy cream until it steams.
- Stir hot cream over the chopped chocolate and continue to stir until the chocolate is smooth.
- Pour ganache over cheesecake and top with strawberries, blueberries, and whipped cream.
4th of July No-Bake Cheesecake Variations
Make it easier
If you’d like to shave a bit of work off this endeavor without sacrificing texture or flavor, instead of whipping up your own whipped cream, use a tub of cool whip. I wouldn’t recommend an aerosol whipped topping like Redi Whip because it doesn’t hold up.
Play with Flavor
This is a fun dessert that lends itself to all sorts of great flavor pairings. To get your creative currents flowing try one of these (or come up with your own!) #1) Pick a crust and then #2) pick a topping.
Just make sure the cookie is a hard crisp cookie, not a soft batch of any kind. The sauces can be spread as a base layer or drizzled as a finishing touch. The possibilities are endless!
Crust
- graham crackers (for that traditional graham cracker crust)
- chocolate chip cookies
- ginger snaps
- lemon snaps
- oatmeal cookies
- Biscoffs
Topping
- fruit: mangos, peaches, baked apples, bananas, apricots, kiwi, pineapple, pears, raspberries, blackberries, mandarin oranges
- raspberry sauce
- blueberry compote
- Nutella
- toasted coconut
Another 4th of July No Bake Dessert
This is another fun dessert/snack for 4th of July. Red, white, and blue jello parfaits are easy to make and fun to eat! You can also turn them into adult jello shots without much fuss. And if you need more inspiration, try these ideas. 🇺🇸
More COLD Desserts to Love ❤️
No Bake Cheesecake
you can whip this 4th of July no-bake cheesecake with an Oreo crust, molten chocolate ganache, whipped cream, strawberries, and blueberries
Ingredients
Crust
- 4 cups cookie crumbs
- 8 tablespoons butter melted
Filling
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar
- 24 ounces cream cheese full fat and room temperature
- 1/2 cup sour cream full fat
- 1/2 cup sugar*
- 1 lemon* zested and juiced
- 2 teaspoons vanilla extract
Topping
- 4 ounces semi sweet baking chocolate chopped finely
- 4 ounces heavy whipping cream steaming
- 1 pint strawberries
- 1 pint blueberries
- whipped cream optional
Instructions
Crust
-
Stir melted butter into the cookie crumbs. Mix together until it has the consistecny of wet sand.
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Line a springform pan with parchment paper on the bottom.
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Pour the damp crumbs into the springform pan and tap down with a flat bottom glass. Bring the crumbs at least 1/2 way up the sides of the pan.
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Refrigerate while you make the filling.
Filling
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Whip the heavy cream, powdered sugar, and 1 teaspoon vanilla together until you have stiff peaks. Then set aside.
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With the paddle attachment (if using a stand mixer), beat the cream cheese, sour cream, sugar, vanilla, lemon zest, and lemon juice until creamy and smooth.
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Fold the whipped cream into the cream cheese mixture.
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Pour the filling into the crust.
Topping
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Make a ganache by pouring the hot steaming heavy cream over the chopped chocolate. Stir until smooth.
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Spread ganache over the top of the cheesecake with an off set spatula.
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Top with strawberries and blueberries.
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Refrigerate for at least an hour. Add optional whipped cream right before serving.
Recipe Notes
Lemon sugar – to get the most flavor out of your lemon zest, pulse the lemon zest and sugar together in a mini food processor for 1 minute.
Freezing it – Make the cheesecake but don’t add the toppings. Then keep it refrigerated for at least an hour and up to 2 days. Take it out of the springform pan, wrap it in plastic wrap, and 2 layers of tin foil. Label it and freeze it for up to 3 months.
This cheesecake will keep in the refrigerator for up to 5 days. Cover with plastic wrap to keep it free of refrigerator odors.