# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 16 ounces cream cheese, softened
06 - 1 cup heavy whipping cream, cold
07 - 1 cup powdered sugar
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon, optional
→ Topping and Decoration
10 - 1 cup fresh blueberries
11 - 1.5 cups fresh strawberries, hulled and sliced
12 - 0.5 cup fresh raspberries, optional
13 - 0.5 cup whipped cream for piping, optional
# How to Prepare:
01 - In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Mix until crumbs are evenly moistened.
02 - Press mixture firmly into the bottom of a 9x13-inch rectangular baking dish to form an even layer. Refrigerate while preparing the filling.
03 - In a large bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and lemon zest if using; beat until fully combined.
04 - In a separate chilled bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until smooth and well combined.
05 - Spread cheesecake filling evenly over prepared crust. Smooth the top with a spatula.
06 - Arrange blueberries in the upper left corner to create the stars section of the flag.
07 - Lay alternating rows of strawberry slices and raspberries with plain filling across the cake to form the red and white stripes of the flag.
08 - If desired, pipe whipped cream between the rows for extra definition and visual contrast.
09 - Cover and refrigerate for at least 4 hours, or until completely set.
10 - Slice cheesecake and serve chilled. Add fresh fruit garnish just before serving if prepared ahead.
