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Easy Patriotic Cheesecake Pie Recipe

Easy Patriotic Cheesecake Pie

A creamy no-bake cheesecake pie with a graham-cracker crust, cherry pie filling, and blueberry pie filling arranged in a patriotic flag design. This easy dessert makes 8 servings from one 9-inch pie.
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Prep Time 15 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 1 9-inch crust Prepared graham-cracker crust
  • 1 8-ounce package Cream cheese, softened
  • 1/3 cup Granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 1 8-ounce container Frozen whipped topping, thawed
Patriotic Topping
  • 1 21-ounce can Blueberry pie filling
  • 1 21-ounce can Cherry pie filling

Method
 

Step-by-Step
  1. Allow the cream cheese to soften and thaw the whipped topping. Beat the cream cheese, sugar, and vanilla until smooth and creamy with no visible lumps.
  2. Gently fold the thawed whipped topping into the cream cheese mixture until evenly combined. Take care not to overmix, so the filling stays light and airy.
  3. Spoon the cheesecake mixture into the prepared graham-cracker crust. Smooth the top carefully with a spatula.
  4. Spoon blueberry pie filling into the upper-left corner to create the flag's blue field. Arrange cherry pie filling in horizontal red stripes, leaving white cheesecake filling visible between them.
  5. Cover the pie loosely and refrigerate for at least 3 hours before slicing. For the firmest texture and cleanest cuts, chill it overnight.

Notes

Use full-fat brick-style cream cheese instead of whipped or spreadable cream cheese for the smoothest, firmest filling. For especially clean slices, briefly dip the knife in hot water and wipe it dry between cuts.