Description
A no-bake patriotic dessert with a graham cracker crust, silky cream cheese filling, and vibrant red and blueberry swirls. Easy to make, creamy, and refreshing, this pie celebrates summer’s peak with tangy fruit and sweet cream in a striking firework design.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, softened
2 tablespoons sugar for crust
24 oz cream cheese, softened
1 cup powdered sugar
1 tablespoon alcohol-free vanilla extract
2 cups whipped heavy cream
1/2 cup sour cream
4 cups mashed strawberries
3 cups mashed blueberries
Optional: alcohol-free food coloring gels (red, blue) for extra vibrance
Instructions
Mix graham cracker crumbs, softened butter, and sugar for crust. Press into a 9-inch pie pan. Chill 15 minutes to set.
Beat cream cheese until smooth. Mix in powdered sugar and vanilla extract.
In a separate bowl, whip heavy cream and gently fold into cream cheese mixture.
Divide whipped cream cheese into two bowls. Fold half into mashed strawberries, and the other half into blueberries until pureed (strain if desired).
Layer white cream cheese filling in the crust first. Using a spoon and toothpick, create red and blue swirls in alternating directions. Chill uncovered for 30 minutes, then cover and refrigerate for 2 hours until firm.
Notes
Use frozen berries if fresh are unavailable. Adjust sugar in purees based on fruit sweetness. Store in an airtight container in the refrigerator for up to 3 days. For firmer filling, chill for a full day before serving. Substitute sour cream with Greek yogurt if preferred.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of pie)
- Calories: 320
- Sugar: 35g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg