This Layered Cheesecake is a festive, eye-catching dessert that delivers classic creamy textures with vibrant red, white, and blue layers. Made with rich cream cheese, silky heavy cream, and baked in a springform pan over a graham cracker crust, this decadent dessert is smooth, luscious, and perfect for special occasions like the Fourth of July, Memorial Day, or a celebratory potluck.
Each layer of cheesecake is tinted and stacked with care, then baked gently in a water bath for the best flavor and the smoothest, crack-free finish. Let it chill overnight for cleanest cuts and a show-stopping first bite. This is one of those cheesecake recipes you’ll want to make year after year—it’s reliable, adaptable, and stunning on the top of the cake plate.
Jump to:
- Why You Will Love This Red, White and Blue Cheesecake
- Ingredients
- Substitutions and Variations
- How to Make a Layered Cheesecake
- More Recipes You Will Love
- How to Store Red, White and Blue Cheesecake
- What to Serve with our Layered Cheesecake
- Top Tips
- Frequently Asked Questions About Red, White and Blue Cheesecake
- More Recipes You Will Love
- Layered Cheesecake Recipe
Celebrating with sweets? We’ve got you covered—check out our favorite patriotic desserts like Red, White and Blue Dump Cake, Patriotic Poke Cupcakes, Red, White and Blue Poke Cake, Red, White and Blue Trifle, and Red, White and Blue Fruit Cups. And to pair with your dessert, our Bomb Pop Cocktail is a must-try.
Why You Will Love This Red, White and Blue Cheesecake
- Stunning Layers: I cannot tell you how many compliments this dessert gets! The red, white, and blue layers make it a true centerpiece for patriotic holidays.
- Creamy Textures: Thanks to heavy cream, a water bath, and careful mixing, the result is luxuriously smooth.
- Not too Sweet: Balanced with tangy cream cheese mixture and just the right amount of sugar.
- Make-Ahead: Chill overnight and it’s ready to serve the next day.
- Versatile: Easily swap the colors or make it a triple chocolate cheesecake with chocolate layers.
Ingredients
All you need is a quick trip to the grocery store to make this show stopping dessert.
See the recipe card below for the exact quantities of each ingredient.
- Graham Cracker Crumbs: Any cookie works well for this cheesecake base; you can make crumbs with a food processor.
- Butter: Unsalted or salted works well in this crust. This helps to keep the crust set and together.
- Cream Cheese, Full Fat: I prefer full fat for a smoother cheesecake. It also can attribute to a denser texture.
- Granulated White Sugar: Sugar adds a sweetness to balance the tangy cream cheese. You can also add a little to sweeten the crust if desired.
- Cornstarch: Similarly to eggs, it acts as a stabilizer by thicken the batter and holding the ingredients together.
- Whipping Cream: Adds to the creamy texture and adds a light airy texture.
- Eggs: Help to thicken and stabilize the batter.
- Red and Blue Food Coloring: I used a mix of gel and liquid food coloring, but you can use whatever you are most comfortable with.
For this dessert recipe, you'll want to have on hand 9” springform pan, mixing bowls, hand mixer, measuring cups and spoons, tinfoil, roasting pan, wire cooling rack.
Substitutions and Variations
Love this recipe but want to make it your own? Here are some helpful ideas for you to change this decadent dessert.
- Crust Mixture: Use Oreo crumbs, chocolate cookie crust, or classic graham cracker crumbs with melted butter for different bases.
- Dairy: Swap heavy cream for sour cream in the filling for added tang.
- Sugar: Use brown sugar or superfine sugar in place of white for deeper flavor or smoother texture.
- Coloring: Gel or liquid food coloring works—adjust as needed for boldness.
- Flavored Variations: Add lemon zest, cocoa powder for a chocolate layer, or swirl in jam for a cherry cheesecake dessert twist.
How to Make a Layered Cheesecake
Check out these step-by-step photos to show you how to make this 3 layered cheesecake.
Preheat oven to 325F. Mix the graham crackers crumbs and butter in a small mixing bowl. Press the mixture into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
Reduce the oven temperature to 300F.
In a large bowl, add the cream cheese and sugar, beat until smooth with a hand mixer. Add the cornstarch and mix until well blended on low speed.
Add the whipping cream and continue mixing on low speed until well combined.
Add eggs one at time, beating slowly just until incorporated. Scrape the sides of the bowl and beat until smooth.
Divide the cheesecake batter into 3 equally sized potions. Mix blue food coloring into one until you have reached your desired color (note: many food colorings darken with time). Repeat for the red and leave the 3rd bowl white.
Wrap the springform pan in tinfoil to place into a water bath later.
Pour the blue cheesecake batter on the center crust and spread flat but leave about an inch or so from the edge.
Carefully pour the white starting from the center and spread the same way. The blue layer should start to spread naturally with the weight of each layer.
Repeat again for the red layer.
Place the springform pan in a roasting pan and fill it up halfway with water and place in the oven to bake. Bake for 1 hour and 40 minutes. Shut the heat off and open the oven door just a bit and leave in for an additional 30 minutes.
After the 30 minutes of rest, remove the cheesecake from the oven and let sit for 2 hours. Place in the fridge for 2 hours or overnight to fully set.
Garnish with whipped cream and sprinkles if desired.
Hint: Make sure your cream cheese, eggs, and whipping cream are room temperature for the smoothest cheesecake batter.
More Recipes You Will Love
How to Store Red, White and Blue Cheesecake
Here are some ways to store this layered cheesecake.
- Refrigerator: Once cooled, place in an airtight container for 3-4 days. If it is still in the springform pan, cover tightly in plastic wrap then store. I like to keep it on a cutting board with parchment paper or small baking tray.
- Freezer: I prefer to cut individual slices and cover them tightly in plastic wrap, and foil to prevent freezer burn and they can last up to 3 months. This is a great way to grab a piece at a time! Thaw by, allowing the cheesecake to come to room temperature overnight in the fridge and enjoy.
What to Serve with our Layered Cheesecake
- Red, White and Blue Desserts: Create a whole show-stopping dessert table with festive dessert option like our red, white and blue dump cake, patriotic poke cupcakes, red, white and blue poke cake, red, white and blue trifle, and red, white and blue fruit cups.
- Festive Drinks: Our Bomb Pop cocktail is the ultimate festive party drink!
- Lemonade Vodka Cocktail: A crisp, citrusy pairing for warm weather events.
- Iced Apple Crisp Oat Milk Macchiato: A cool, creamy drink to match the dessert’s richness.
Top Tips
Here are some of our tips to help you make the best cheesecake.
- Don’t Overmix: Use an electric mixer or stand mixer with the paddle attachment on low speed to keep the batter dense and creamy.
- Pour Layers Carefully: Use the back of a spoon or pour from the center, slowly circling outward for even layers without color blending.
- Water Bath Setup: Double wrap the bottom and sides of the pan with foil and bake in a roasting pan filled halfway with hot water. Doubling up helps to ensure the springform pan doesn’t take in water; believe me, I have done it, and while the crust was a little soft, it was still delicious!
- Cool Gradually: After baking, let it cool in the oven with the door cracked, then transfer to a wire rack before chilling in an airtight container or wrapping with plastic wrap.
Frequently Asked Questions About Red, White and Blue Cheesecake
Do you have questions about making our red, white and blue layered cheesecake?
It's not recommended. A water bath ensures even baking and prevents cracks.
Yes, it makes releasing the cheesecake easy and ensures straight sides of the cake.
Use a sharp knife or thin knife dipped in hot water and wiped clean between each cut.
Absolutely. Try a vanilla layer, white chocolate cheesecake layer, or swirl in jam for a double decker cheesecake effect.
More Recipes You Will Love
Check out some more of our recipes you will want to try!
Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.
Layered Cheesecake Recipe
Equipment
- 9" Springform Pan
- Mixing Bowls
- Measuring Cups and Spoons
- Hand Mixer
- Tinfoil
- Roasting Pan
- Wire Cooling Rack
Ingredients
CRUST:
- 300 grams graham crackers crumbs about 2 ½ cups
- 1 stick unsalted butter melted
CHEESECAKE FILLING:
- 750 grams cream cheese 3 bricks, softened
- 200 grams white granulated sugar about 1 cup
- 1 ½ tablespoon cornstarch
- 1 cup whipping cream
- 3 large eggs room temperature
- blue and red food coloring
Instructions
- Preheat oven to 325F. Mix the graham crackers crumbs and butter in a small mixing bowl. Press the mixture into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
- Reduce the oven temperature to 300F.
- In a large bowl, add the cream cheese and sugar, beat until smooth with a hand mixer. Add the cornstarch and mix until well blended on low speed.
- Add the whipping cream and continue mixing on low speed until well combined.
- Add eggs one at time, beating slowly just until incorporated. Scrape the sides of the bowl and beat until smooth.
- Divide the cheesecake batter into 3 equally sized potions. Mix blue food coloring into one until you have reached your desired color (note: many food colorings darken with time). Repeat for the red and leave the 3rd bowl white.
- Wrap the springform pan in tinfoil to place into a water bath later.
- Pour the blue cheesecake batter on the center crust and spread flat but leave about an inch or so from the edge.
- Carefully pour the white starting from the center and spread the same way. The blue layer should start to spread naturally with the weight of each layer.
- Repeat again for the red layer.
- Place the springform pan in a roasting pan and fill it up halfway with water and place in the oven to bake. Bake for 1 hour and 40 minutes. Shut the heat off and open the oven door just a bit and leave in for an additional 30 minutes.
- After the 30 minutes of rest, remove the cheesecake from the oven and let sit for 2 hours. Place in the fridge for 2 hours or overnight to fully set.
- Garnish with whipped cream and sprinkles if desired.
Notes
- Make sure your cream cheese, eggs, and whipping cream are room temperature for the smoothest cheesecake batter.
- Use an electric mixer or stand mixer with the paddle attachment on low speed to keep the batter dense and creamy.
- Use the back of a spoon or pour from the center, slowly circling outward for even layers without color blending.
- Double wrap the bottom and sides of the pan with foil and bake in a roasting pan filled halfway with hot water. Doubling up helps to ensure the springform pan doesn’t take in water; believe me, I have done it, and while the crust was a little soft, it was still delicious!
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
Eva Filer says
Love how fun and festive this was, and can be done with any colors! Yummy too, of course.