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Fourth of July Flag Cheesecake


This recipe is decorated like the American flag and delivers lots of servings to feed a crowd. Perfect for flag day or the 4th of July.












Low Cholesterol, Trans-fat Free, Low Sodium


0.9 l strawberries
fresh, divided
355 ml water
2 each gelatin, flavored
4 serving size package, 2 packages, strawberry flavor
1 x ice cubes
as needed
237 ml water
310.7 ml/g pound cake
1 loaf, slice into 10 slices
355 ml blueberries
fresh and divided
462.4 ml/g cream cheese (reduced-fat)
2 packages, softened
60 ml sugar
or sugar replacement
231.2 ml/g whipped topping, prepared


Slice 1 cup of the strawberries, set aside.

Halve the remaining 3 cups strawberries, set aside.

Add boiling water into dry gelatin mixes in large bowl at least 2 minutes until completely dissolved.

Put enough ice to iced water to measure 2 cups.

Stir into gelatin, stir until ice is completely melted.

Refrigerate 5 minutes or until gelatin is slightly thickened (consistency of unbeaten egg whites).

Meanwhile, line bottom of 13x9-inch dish with cake slices.

Add sliced strawberries and 1 cup of the blueberries to thickened gelatin, stir gently.

Spoon over cake slices. Refrigerate 4 to 5 hours until set.

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended, gently stir in whipped topping.

Spread over gelatin.

Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag.

Arrange remaining ½ cup blueberries on cream cheese mixture for the stars.


Keep any leftover dessert in refrigerator.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 8235% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 64mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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