An American flag made of Mini No Bake Cheesecakes
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5 from 2 votes

Mini No Bake Cheesecake Flag

This easy 4-ingredient No Bake Cheesecake Flag is perfectly individual portioned mini pies and a healthier version of your favorite cheesecakes. They are a wonderful light treat or snack that you can whip up in a flash.
Prep Time10 mins
Total Time10 mins
Course: desserts
Cuisine: American
Keyword: cheesecake flag, no bake desserts, no bake treats for 4th of july
Servings: 12 servings
Calories: 164kcal
Author: Jade Jones


  • 24 oz Greek yogurt flavor of your choice
  • 8 oz cream cheese room temperature
  • 12 mini graham cracker crusts

Toppings (amounts are for enough for 1 dozen mini pies):

  • 12 oz fresh blueberries
  • 8 oz fresh strawberries sliced
  • 3/4 cups banana chips chopped


  • Beat cream cheese in a stand mixer or with a hand mixer until light and fluffy.
  • Add the yogurt and beat until well combined. Pour mixture into graham crusts and top with desired toppings.
  • Refrigerate, covered, until ready to serve.


This flag used blueberry yogurt topped with blueberries, strawberry yogurt topped with strawberries, banana yogurt topped with banana chips, and coconut yogurt topped with toasted coconut.
Other topping options:
  • If you like crunch, add chopped nuts, chopped banana chips or toasted coconut.
  • Fresh fruit gives a nice and light feel to the cheesecake.  All of the berries work well, but fruits like bananas and pears that turn brown and oxidize when exposed to the air should be avoided.  Choose their dried counterparts if you really want to use them.
  • If you wanted to make it fancier you could do something like a dollop of whipped cream with fruit on top and drizzle it all in chocolate, caramel, or butterscotch syrup.
  • Use a homemade fruit sauce topped with whipped cream


Calories: 164kcal | Carbohydrates: 13g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 91mg | Potassium: 185mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5.5% | Vitamin C: 17.2% | Calcium: 8.7% | Iron: 2%