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Come Party With Me: Fourth of July — Dessert

Every year on the Fourth of July, I like to make a red, white, and blue dessert. It's my personal salute to America. While a flag cake is festive, this year I'll wow guests with a red, white, and blueberry cheesecake tart.

The easy, crisp crust is a mixture of ground graham crackers and almonds. The filling is smooth, creamy, and classic. The red topping is a juicy syrup made with red plums. Garnished with plump, burst-in-your-mouth blueberries, this is one star-spangled dessert.

To learn how it's made,


Red, White, and Blueberry Cheesecake Tart

Red, White, and Blueberry Cheesecake Tart

Red, White, and Blueberry Cheesecake Tart


  1. 6 graham crackers (2 1/2 by 5 inches each)
  2. 1/3 cup whole almonds
  3. 1 1/4 cups sugar
  4. 4 tablespoons unsalted butter, melted
  5. 2 bars (8 ounces each) reduced-fat cream cheese, room temperature
  6. 1/2 cup reduced-fat sour cream
  7. 1 large egg
  8. 1/2 teaspoon pure vanilla extract
  9. Pinch salt
  10. 4 red plums (1 to 1 1/2 pounds total), halved, pitted, and cut into 1/2-inch dice
  11. 1 tablespoon fresh lemon juice
  12. 1 pint (2 cups) blueberries


  1. Make crust: preheat oven to 350°.
  2. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
  3. Make filling and bake: carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth.
  4. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture.
  5. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.
  6. Meanwhile, make topping: in a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jamlike and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.
  7. Assemble tart: leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture.
  8. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.

Serves 8.

JaimeLeah526 JaimeLeah526 9 years
Oh, sounds delicious. I'll have to keep this in mind. This year will be wave your flag cake, if I even get around to that.
shoneyjoe shoneyjoe 9 years
Sounds fantastic. I'm quite tempted to try it.
Bettyesque Bettyesque 9 years
This looks great!
milosmommy milosmommy 9 years
Cheesecakes are my specialty so I might have to make this for my hubby's b-day which is the 3rd.
Lambsauce Lambsauce 9 years
Oooh... that looks positively delicious :) I might have to make it (sans blueberries) for Canada Day...
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