Recipe: July 4 dessert ideas–or–How much fun can we have with “Red, White and Blue(berry)”?

Here's a reason to have fun in the kitchen!

Here’s a reason to have fun in the kitchen!

For more affordable July 4 recipes and meal plans, click here

Festive, I am not. I was never the girl to wear the jingle-bell earrings in December, or the chick to dress in red and pink on Valentines day.Heck, I didn’t even wear makeup most Feb 14ths. On The Fourth of July? I was generally wearing some other country’s garb and riding a smoking viking ship in a parade.

But now that I am a full-time Mommy, I feel obligated to go hog-wild for holidays. Because, really, what else is there to separate one day’s pile of dirty dishes, laundry and misc. Lego’s from another’s?

So with this in mind, I’m thinking about possible July Fourth desserts that would be Red, White and Blue.

I don’t want to do a cake with red, white and blue frosting…I want the dessert to actually be made of the colors, not just decorated in them

So, here we are: blueberry cheesecake with strawberry sauce, Red, White an Blue-berry cheesecake pie, and simple cut-up strawberries layered with blue berries and whip cream and confectioner’s sugar in a trifle bowl.

“Red White an Blueberry cheesecake pie”


So pretty, so perfect.

So pretty, so perfect.


  • 8 sheets phyllo dough
  • 1/4 cup butter, melted
  • 2 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups fresh blueberries
  • 1/2 cup strawberry jelly


  1. On a flat surface, place one sheet phyllo dough. Brush it with melted butter or margarine, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12 to 13 inch circle. Carefully press circle into a greased 9 inch pie plate; gently fan edges. Bake at 425 degrees F (220 degrees C) until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack.
  2. In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.
  3. Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent over browning of crust, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
  4. In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.

White Chocolate Blueberry Cheesecake with Raspberry (or Strawberry) Sauce

this recipe is from

Just top with some raspberry or strawberry sauce and you've got a patriotic dessert

Just top with some raspberry or strawberry sauce and you’ve got a patriotic dessert


  • CRUST:
  • 2 cups crushed graham crackers
  • 1 cup slivered almonds
  • 1/2 cup white sugar
  • 1/4 cup clarified butter, melted
  • 2 tablespoons caramel topping
  • 1 pound white chocolate, chopped
  • 4 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar
  • 4 eggs, beaten
  • 2 egg yolks
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar
  • 1 teaspoon cornstarch
  • 1/4 cup water
  • 1 pint fresh blueberries
  • 2 teaspoons lemon juice


  1. Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.
  2. Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
  3. Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
  4. Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.

Strawberry-Blueberry Trifle

This is the quickest, easiest and healthies option out of the three

This is the quickest, easiest and healthiest option out of the four

This really couldn’t be easier. You can use frozen (and then thawed) berries–or fresh. Your pick


  • 4cups fresh blueberries
  • 4cups strawberries/raspberries (or mix of)
  • lady fingers
  • powdered sugar/Splenda
  • Whip Cream


In a trifle bowl, layer the berries. If using frozen, separate with lady fingers. On top of each layer of berries, sprinkle powdered sugar or Splenda. Top with whip cream and decorate with remaining berries and lady fingers

Red (Velvet) White and Blue (berry) Trifle

Redvelvet cake, blueberries and whip cream make this trifle extra patriotic.

Redvelvet cake, blueberries and whip cream make this trifle extra patriotic.

This is the recipe I think I will be making for our 4th of July. It is from the


  • 1 box red velvet cake mix, about 18 ounces (if you can’t find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
  • 1 (16-ounce) tub whipped topping
  • 2 pints blueberries
  • 1 pint strawberries, tops removed


Bake the red velvet cake mix according to package directions and allow to cool.Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.Layer about 1 1/2 pints of the blueberries on top of whipped topping.Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.Using a spatula, spread remaining whipped topping over the cakes pieces.Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.


2 thoughts on “Recipe: July 4 dessert ideas–or–How much fun can we have with “Red, White and Blue(berry)”?

  1. Pingback: July 2009 Meal Plan: How we will eat for about $100-$200. « Sugarmamabakingco’s Blog

  2. Pingback: Recipes: July 4 meal ideas–or–celebrate Independence Day with Independence from store-bought foods « Sugarmamabakingco’s Blog

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