NO-BAKE CHEESECAKE FLAG CAKE
That you can make this lovely, sweet treat without turning on the oven is probably enough of a reason to give this serious consideration. Besides the taste and light mousse-like texture, I think your guests will enjoy the iconic stars and stripes design provided by the fresh blueberries and strawberries. USA! USA! USA!
Provided by Chef John
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 3h30m
Yield 12
Number Of Ingredients 13
Steps:
- Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.
- Transfer crust mixture to a 9x11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.
- Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.
- Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.
- Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.
- Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.
- Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars.
- Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 22.4 g, Cholesterol 93.8 mg, Fat 31.6 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 18.5 g, Sodium 181.6 mg, Sugar 14.9 g
4TH OF JULY FLAG CAKE
Family favorite for 4th of July barbecues. The combination of fresh berries and creamy vanilla pudding mix makes for a wonderful refreshing dessert.
Provided by kerberr15
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.
- Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9x13-inch baking dish and push down to create an even crust.
- Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 28.6 g, Cholesterol 32.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 244.4 mg, Sugar 17.6 g
4TH OF JULY FLAG CAKE
This is a light and delicious dessert for the 4th of July. My husband's grandmother makes this every year for the family.
Provided by cbasser
Categories Dessert
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Mix with a pastry blender flour, butter and powdered sugar.
- Push dough evenly onto a baking sheet.
- Bake about 10 minutes or until golden brown.
- Mix powdered sugar, softened cream cheese and cool whip with a hand mixer until creamy and well blended.
- Spread mixture over crust after it has cooled. Reserve a small amount for "stars.".
- Finish with arranging blueberries and strawberries into American Flag. 7 red strips and 6 white.
- Pipe reserved icing as stars over blueberries.
Nutrition Facts : Calories 218.8, Fat 17.2, SaturatedFat 11.7, Cholesterol 38.5, Sodium 106.9, Carbohydrate 15.6, Fiber 0.1, Sugar 13.6, Protein 1.5
FLAG CAKE
Give a cheer for our Flag Cake! This Fourth of July cake is patriotic and yummy. You can make our Fourth of July cake in 15 minutes with four ingredients.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 12 servings.
Number Of Ingredients 4
Steps:
- Slice 1 cup strawberries; halve remaining strawberries.
- Cover bottom of 13x9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread COOL WHIP over berries.
- Arrange strawberry halves and remaining blueberries on COOL WHIP to resemble a US flag. Keep refrigerated.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
JULY 4TH FLAG CAKE
Provided by Kelly Senyei
Categories Cake Dessert Bake Fourth of July Kid-Friendly Backyard BBQ Cream Cheese Blueberry Raspberry Summer Party Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 (13- by 9-inch) cake
Number Of Ingredients 22
Steps:
- Make the cake:
- Position a rack in the middle of the oven and preheat to 350°F.
- Butter the bottom and sides of a 13- by 9-inch metal baking pan and line the bottom with wax or parchment paper. Butter the paper and dust the pan with flour, knocking out any excess.
- In a medium bowl, whisk together the boiling water, cocoa powder, and instant coffee granules until smooth. Whisk in the milk and vanilla.
- In a second medium bowl, sift together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter with both sugars and beat on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Reduce the speed to low and add the flour and cocoa powder mixtures in batches, beginning and ending with the flour mixture. (The batter may look curdled.) Pour the batter into the prepared pan, smoothing the top, and bake the cake until a wooden toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan, 35 to 40 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the wax or parchment paper, and let it cool completely. DO AHEAD: The unfrosted cake, can be cooled, wrapped securely in plastic wrap, and stored at room temperature up to 24 hours, before assembling and serving.
- Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat until creamy and smooth, 3 to 5 minutes. Beat in the vanilla extract. With the mixer on low, add the sifted confectioners' sugar in three batches, mixing until fully incorporated. Increase the speed to medium-high and beat until the frosting is smooth. Chill the frosting in the refrigerator for 30 minutes before assembling the cake.
- Assemble and serve the cake:
- Frost the top and sides of the cake with 2 1/2 cups of the frosting. Transfer the remaining frosting to a pastry bag fitted with the star tip.
- Using a toothpick or small knife, outline a 4 1/2-inch-long by 3 1/2-inch-wide rectangle in the top left corner of the cake. This area will be reserved for blueberries.
- Starting with the longer side of the cake that is closest to you, pipe a line of frosting along the top edge of the cake then arrange two horizontal rows of raspberries directly above the line of frosting. Pipe a second line of frosting above the raspberries and arrange two more horizontal rows of raspberries directly above the frosting. Repeat this process two more times, making sure to exclude the top left corner that is reserved for the blueberries. Arrange the blueberries in horizontal rows in the top left corner of the cake.
- Slice and serve the cake immediately or store it, covered securely in plastic wrap, in the refrigerator until ready to serve.
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