Flag Cake with Cheesecake Topping
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This pretty Flag Cake topped with a no bake cheesecake is the perfect dessert for your 4th of July parties!
This cake recipe comes together easily with your favorite white boxed cake mix (or your favorite homemade white cake) and the addition of a few simple ingredients. The cheesecake topping on this cake will have everyone asking for the recipe. It’s rich and light at the same time without being overly sweet!
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How to Make Flag Cake with Cheesecake Topping
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This flag cake is perfect for your patriotic festivities! While I love to make it with white cake mix this recipe is really good with strawberry cake too! If you have a from scratch cake recipe you love, you can certainly use that too! You can customize the flavor of this cake by using any flavor of red or blue jello (I usually use strawberry)!
The cheesecake topping on this cake is my favorite, it’s creamy and just lightly sweetened (and is perfect with the berries)! If cheesecake isn’t your preferred dessert, you can use your favorite whipped topping and skip the cream cheese, I’ve made it that way several times as well and it is delicious too!
A little serving tip: If you cut the cake into squares before putting the cream cheese layer on, it makes the cake super easy to serve and helps to keep the Flag Cake looking great, even after everyone has started to dig into it! Just simply cut the cake once the Jell-O has set and then add the topping. When you reach into the cake with a spatula it will naturally lift where you’ve already cut it making it easy to serve and less messy!
While this is an American flag cake, it can easily be modified for Canada Day by skipping the blueberries and creating a maple leaf shape with strawberries (as well as along the sides of the cake) to replicate the Canadian flag!! If you cut the berries top to bottom, they make a nice shape for layering into a leaf!
Items You’ll Need For This Recipe
* White Cake Mix
- 1 box white cake plus ingredients required on the box
- 1 box strawberry Jell-o 4 serving size
- strawberries & blueberries
- 8 oz cream cheese softened
- 1/3 cup sugar
- 1 tub whipped topping
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Prepare cake in a 9×13 pan according to package directions. Cool and poke the entire cake with a fork.
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Add 1 cup of boiling water to the jello mixture and stir until all powder is dissolved. Stir in 1/2 cup cold water. Gently pour over cake and refrigerate 4 hours.
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Mix softened cream cheese and sugar until light and fluffy. Add whipped topping. Spread over cake.
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Create a blueberry rectangle in the top left corner of the cake. Cut strawberries in half and place in rows.
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Refrigerate 2 hours before serving.
Serving tip: Cut the cake into squares once the Jell-O has set before adding the cream cheese layer. When you reach into the cake with a spatula it will naturally lift where you’ve already cut it making it easy to serve!
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
I made this 2 weeks ago for a 4th of July BBQ. Everyone loved it! Next week I’m going to a Birthday party at the same house and they requested I make it again. Thank you for sharing this tasty and easy recipe.
So glad everyone enjoyed it!!
Making this cake for a weekend BBQ, can I Double the recipe for a 13×9 inch pan instead of 9×13 pan
You would use the same recipe. 9×13 has the same volume as 13×9. Enjoy!
Okay, thanks! Here we GO!
Enjoy!!
I can’t eat cool whip. Can I use whopping cream?
I think that should work just fine!
I’m going to try this today! Looks delicious
Enjoy Courtney!
If I bake the cake today and add the jello should I refrigerate it until tomorrow when I add the topping and fruit? Thanks so much
You can even add the topping today and just do the fruit tomorrow. Either way, definitely the jello before refrigerating (and overnight is fine). :)
Could I make this the day before or will it get too soggy?
You can make this the day before
I’ve never added jello to a cake like this, after it sets in the fridge for 4 hours does it have a jelloy texture or is it still a good cake texture.. if that makes sense lol ♀️
It’s a lovely spongy texture. I hope you love it!
Do you use a regular size tub of whipped topping or a large (16 oz, I believe)? Excited to try this recipe!
Thanks!
Regular sized. :)
Can you freeze the cake and frost it once it defrosts? We’re having a 4th of July party and I always like to work ahead.
I haven’t tried freezing this cake with the frosting. I’d suggest that you bake and freeze the cake plain, and add the jello and frosting the day of the party. Let us know how it turns out!
This cake was absolutely delicious! I made it for a picnic this past weekend and it was a big hit…not a piece left! The cheesecake topping was perfect, just the right amount of sweetness and a nice compliment to the fresh fruit. This recipe is a keeper!
I’m so glad you loved this recipe Nikki!