Patriotic No Bake Cheesecake Cups

These patriotic no bake cheesecake cups are creamy, colorful, and easy to layer with blueberry filling, strawberry filling, and crushed golden Oreos. They’re a fun make-ahead dessert for the 4th of July.

Festive 4th of July Cheesecake Cups

These patriotic no bake cheesecake cups are my go-to dessert for the 4th of July, and it mostly comes down to one thing: no oven. July is hot, and the last thing I want to do is heat up the whole kitchen for a dessert.

The red, white, and blue layers look festive in the little mason jars, and I love that everyone gets their own cup. Make them ahead, let the fridge do the work, then pull them out when it’s time for something sweet. They’re especially fun on a dessert table with patriotic sugar cookies, patriotic puppy chow or a 4th of July chocolate bark.

Ingredient Notes

Find the full recipe with printable directions below.

• Cream cheese: Use softened block-style cream cheese so the filling mixes up smooth and creamy. If it is too cold, you may end up with little lumps.
• Sour cream: This adds a little tang and helps balance the sweetness of the pie filling and cookie crumbs.
• Whipped topping: Thawed frozen whipped topping, like Cool Whip, keeps the cheesecake layer light and fluffy. You can use homemade whipped cream if you prefer, but the cups may be a little softer.
• Golden Oreos: These make the sweet cookie crumb base and topping. Crush them finely so they layer nicely in the jars. Graham cracker crumbs or vanilla wafers work too!
• Blueberry and strawberry pie filling: Canned pie filling makes this dessert extra easy, but homemade blueberry or strawberry filling works too if you have some on hand.
• Mason jars: 8-ounce jars are the perfect size for individual servings and show off the red, white, and blue layers. You can also use clear 8 oz cups.

How to Make Patriotic No Bake Cheesecake Cups

Start with the cheesecake filling so it’s ready before layering. Beat the softened cream cheese, sugar, and vanilla until completely smooth, then fold in part of the whipped topping.

Don’t rush this step because any lumps will show in the finished cups.

Next, add crushed golden Oreos to the bottom of each mason jar. I like to keep this layer fairly even so you get that cookie crumb base in every spoonful.

Spoon the blueberry pie filling over the crumbs, then add the cheesecake filling on top. A small spoon makes this part much easier.

Finish each cup with the strawberry pie filling, the rest of the whipped topping, and a sprinkle of crushed Oreos.

Chill the jars before serving so the cheesecake layer firms up and the cups taste cold and creamy. Add fresh berries right before serving.

Red, White and Blue Cheesecake Cups Tips

• Soften the cream cheese well: This is the biggest thing for a smooth filling. If the cream cheese is too cold, it can leave little lumps in the cheesecake layer.
• Use a piping bag for cleaner layers: You can spoon the cheesecake filling in, but a piping bag or zip-top bag with the corner snipped makes the jars much neater.
• Keep the Oreo crumbs fine: Smaller crumbs make a better base and topping. Big chunks can make the layers harder to spoon through.
• Chill before serving: Give the cups at least 2 hours up to overnight in the fridge so the cheesecake layer firms up and the flavors settle.
• Use smaller cups for a crowd: These are rich, so 4-ounce cups work well if you want smaller party portions or need the recipe to stretch a little further.