Red, White and Blue Kool Aid Cheesecake

This Red, White and Blue Kool Aid Cheesecake is the perfect addition to your 4th of July festivities. It is the perfect no-bake treat that is easy to make that is full of so much flavor. It is perfect for your 4th of July parties and summer gatherings.  

Red, White and Blue Kool Aid Cheesecake

We love the 4th of July in our family. I love the potlucks and block parties, and my kids love all the sweet treats and staying up late for fireworks! The long afternoons and evenings together as a family are the memories I love to look back on. I also love the food of the 4th of July! Some of our favorites are No-Bake Cherry Bomb Cookies and Cut-out Cookies. This year I wanted to add another festive treat like this Red, White and Blue Kool Aid Cheesecake. 

This red white and blue cheesecake is incredible and so easy to make! It’s sweet and creamy and so easy to put together. I know your family will love it as much as mine does! 

It’s perfect for your neighborhood 4th of July party, or for your family to enjoy together waiting for the fireworks to start. It has a delicious graham cracker crust and bright red, white and blue layers, so it’s the perfect blend of easy to pull together and fun to eat! 

Is it hard to make a Red, White and Blue Kool Aid Cheesecake?

Our Red, White and Blue Kool Aid Cheesecake is simple to make. This is a no bake cheesecake that is easy to prep. Once made, you pop it in the freezer and allow it the time it needs to set. 

Red, White and Blue Kool Aid Cheesecake

• Serves: 6-8
• Prep Time: 30 min
• Freeze Time: 18 hours

Ingredients

FOR THE CRUST:

• 1 1/2 cups Graham Cracker Crumbs 
• 2 heaping TBSP Sugar 
• 6 TBSP Butter – melted 

FOR THE CHEESECAKE: 

• 1 cup Heavy Cream – Whipped 
• 2 heaping TBSP Sugar 
• 1 TSP Vanilla 
• 4 8 oz packages Cream Cheese – Softened 
• 1 1/2 cups Sugar 
• 2 TBSP Torani Vanilla Syrup 
• Wilton Red and Blue – Food Coloring Gel 
• 1 package Cherry Koolaid 
• 1 package Blue Raspberry Koolaid 

FROSTING: 

• 4 oz Cream Cheese 
• 4 TBSP Butter 
• 1/4 TSP Vanilla 
• 1 TBSP Heavy Cream 
• 3 to 4 cups Powdered Sugar

How to Make Red White and Blue Kool Aid Cheesecake

• In a medium sized bowl, melt the butter in the microwave. When melted, add the graham cracker crumbs, and sugar. Mix well to coat crumbs in butter. 
• Line the bottom of a 6 inch spring-form pan with parchment paper, and press the Graham Cracker Crumbs into the bottom of the pan, smoothing with a spoon. Place the pan in the freezer. 
• In the mixing bowl of a stand mixer, place the heavy cream, 2 TBSP of sugar, and vanilla, and whip with the whisk attachment until stiff peaks form, and the cream is whipped. 
• Add the cream cheese and 1 1/2 cups of sugar, and blend until smooth and fluffy. 

• Divide the cheesecake batter evenly into three bowls. In one bowl, add the cherry Koolaid, and mix well.

• Add a few drops of Wilton red food coloring gel, and stir well. 

• Pour the red cheesecake into the pan, on top of the graham cracker crust, and place the pan back in the freezer until firm, about 2 hours. 
• In the next bowl of cheesecake batter, add the vanilla syrup, and stir well. Place the bowl in the refrigerator. 

• In the last bowl of cheesecake batter, add the blue raspberry Koolaid and 2 heaping TBSP of sugar, and stir well to blend. Add several drops of Wilton blue food coloring gel, and mix well. Place the bowl in the refrigerator. 

• When the red cheesecake is set or firm to the touch, remove the pan and pour the white layer of cheesecake batter into the pan, on top of the red layer. Place the pan back in the freezer, until the white layer is set, about 2 to 3 hours. 

• When the white layer is firm to the touch, remove the blue cheesecake batter from the refrigerator. Pour the blue layer on top of the white layer, and place the pan back in the freezer, overnight for best results. 
• Before serving, make the frosting and decorate.

Cheesecake Frosting 

• In the mixing bowl, add the softened butter and cream cheese, and mix with the whisk attachment until creamy and fluffy. 
• Add the vanilla and heavy cream, and mix. 
• Add the powdered sugar, one cup at a time, blending on low speed and scraping the bowl down as needed, until all powdered sugar is added and the frosting is completely mixed and smooth. 
• Place the frosting in a pastry bag with a star tip. Remove the cheesecake from the freezer, and remove the spring-form from the pan. 

• Pipe the frosting in star shapes all over the top of the cheesecake. Sprinkle with red, white, and blue sprinkles, and add fireworks picks to each piece, if desired. 

• Place cheesecake back in the freezer until time to serve. 
• When ready to serve, slice the cheesecake into 2 inch pieces. Serve, and Enjoy!

Tips, Tricks and FAQs

• Be sure you are allowing the layers to fully harden before adding the next layer. If you don’t, you’ll have a marbled cheesecake. 
• A springform pan is necessary for a cheesecake if you want those hard edges. If you make it in a traditional baking pan, you can just scoop the cheesecake out, but you won’t have those hard edges. 
• Decorate the cheesecake however you want! Add sprinklesif you would like. You can even pipe the frosting on if you prefer. 
• You can make this same cheesecake with other flavors and colors for any occasion. If you love cheesecake, this cheesecake would be so fun as a birthday cake! Just use your kid’s favorite colors. 

Storage

Store the leftover cheesecake in an air-tight container in the refrigerator. It will last for up to 1 week. You can also store it in the freezer if you would like it to last longer. It will keep for up to 1 month. Just allow the cheesecake to thaw before serving.