Easy and Festive 4th of July Desserts for a Crowd to Serve Up in Style

These 4th of July desserts bring bold color and fresh flavor to your celebration table. This mix of Fourth of July Desserts and Patriotic Food includes layered trifles, chilled pies, mini tarts, and more — all easy to make, serve, and share. From graham cracker crusts to cookie-based bars, each dessert is designed with summer gatherings in mind, making them just as fitting for Memorial Day Desserts as they are for a backyard July 4th Party.

You’ll find ideas like a classic fruit kabob or crowd-sized Fourth of July trifle desserts that come together without a fuss. These are recipes that serve well, scale easily, and bring the theme to life — perfect for anyone planning a colorful 4th of July Food menu.

Red, White, and Blue Jello Cups

These Red, White, and Blue Jello Cups are the perfect 4th of July desserts for a crowd! With vibrant layers of blueberry and strawberry Jello, a fluffy whipped cream topping, and fresh berries, they’re easy to make ahead and festive enough for any summer gathering. Cool, colorful, and fun to serve, these patriotic treats are guaranteed to stand out on your holiday table.

Ingredients

• 1 box (3 oz) blue raspberry Jello
• 1 box (3 oz) strawberry Jello
• 2 cups boiling water (1 cup per flavor)
• 2 cups cold water (1 cup per flavor)
• Whipped cream
• Fresh strawberries and blueberries
• Small, clear plastic or glass cups

Instructions

1. Prepare the Blue Jello: In a mixing bowl, dissolve the blue raspberry Jello in 1 cup boiling water. Stir in 1 cup cold water. Pour the blue Jello into the bottom of each cup, filling about half full. Refrigerate for 1 hour or until completely set.
2. Prepare the Strawberry Jello: In another bowl, dissolve the strawberry Jello in 1 cup boiling water. Stir in 1 cup cold water. Once the blue layer is fully set, gently pour the strawberry Jello on top of the blue layer, filling the other half of the cup. Refrigerate for another 1–2 hours until fully set.
3. Add the Whipped Cream: Just before serving, pipe or spoon a generous swirl of whipped cream on top of each Jello cup. Top each with a halved strawberry or a few blueberries for a festive finish. Serve chilled.

No-Bake Red, White, and Blue Cheesecake Bars

These no-bake Red, White, and Blue Cheesecake Bars are the ultimate 4th of July dessert! Featuring a buttery graham cracker crust, a smooth and creamy cheesecake layer, and a festive topping of fresh strawberries and blueberries, these bars are easy to prepare ahead of time and perfect for your summer celebrations. Simple, colorful, and full of fresh flavor!

Ingredients

• For the crust:
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
• For the cheesecake layer:
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ cups whipped topping (like Cool Whip)
• For the topping: Blueberries and strawberries

Instructions

1. Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a parchment-lined 9×13-inch pan. Place the pan in the refrigerator to chill for 20 minutes.
2. Make the cheesecake layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully combined. Spread the cheesecake mixture evenly over the chilled crust.
3. Add the topping and chill: Arrange the halved strawberries and blueberries on top of the cheesecake layer, spacing them naturally. Refrigerate the bars for at least 4 hours or until fully set. Cut into squares and serve chilled.

4th of July Fruit Trifle

This 4th of July Fruit Trifle is a show-stopping dessert that’s perfect for serving a crowd! With fluffy cubes of white cake, fresh strawberries and blueberries, and swirls of whipped cream, every layer bursts with patriotic color and sweet summer flavor. Easy to assemble and beautiful to serve, it’s the ultimate centerpiece for your holiday table.

Ingredients

• 1 prepared white cake (store-bought pound cake or homemade), cut into cubes
• 2 cups fresh strawberries, hulled and sliced
• 1½ cups fresh blueberries
• 3 cups whipped cream
• ½ cup strawberry jam
• Red, white, and blue star sprinkles (optional, for decoration)

Instructions

1. In a large, clear trifle bowl, create the first layer by adding a handful of blueberries at the bottom. Top with a layer of cake cubes, a layer of whipped cream, and a layer of sliced strawberries. Drizzle a thin layer of strawberry jam over the strawberry layer.
2. Continue layering cake, whipped cream, blueberries, and strawberries until the bowl is filled, ending with a thick layer of whipped cream on top.
3. Garnish the top with whole and halved strawberries, blueberries, and a few red, white, and blue star-shaped sprinkles. Refrigerate for at least 1 hour before serving to allow the flavors to blend.

Oreo Cookie Crust Flag Pie

This Oreo Cookie Crust Flag Pie is a festive 4th of July dessert that’s easy to make and perfect for a crowd! With a rich Oreo crust, a smooth vanilla cream filling, and a fresh berry flag design, this no-bake treat is as beautiful as it is delicious. It’s the perfect centerpiece for your summer celebration table.

Ingredients

• For the crust:
  • 24 Oreo cookies (regular)
  • 5 tablespoons unsalted butter, melted
• For the filling:
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ cups whipped topping (like Cool Whip)
• For the topping:
  • ½ cup fresh blueberries
  • 1½ cups fresh strawberries, hulled and thinly sliced
  • Additional whipped cream for piping (or extra Cool Whip)

Instructions

1. Make the crust: In a food processor, pulse the Oreo cookies into fine crumbs. Add the melted butter and pulse again until the mixture resembles wet sand. Press the crumbs firmly into the bottom and up the sides of a 9-inch tart pan. Chill in the refrigerator for 30 minutes.
2. Prepare the filling: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped topping until fully combined. Spread the filling evenly over the chilled crust.
3. Decorate the pie: Arrange the blueberries in the upper left corner of the pie to represent the stars. Arrange sliced strawberries in rows across the rest of the pie to create red stripes. Pipe small stars or dots of whipped cream between the strawberry rows to form the white stripes. Refrigerate for 1 hour before serving.

4th of July Fruit Tart

This 4th of July Fruit Tart is the perfect festive dessert for a summer celebration! With a buttery golden crust, smooth vanilla cream filling, and toppings of fresh blueberries and raspberries, it’s easy to make ahead and looks beautiful on any holiday table. Fresh, colorful, and crowd-pleasing, it’s a sweet way to show off patriotic pride.

Ingredients

• For the crust:
  • 1¼ cups all-purpose flour
  • ¼ cup powdered sugar
  • ½ cup unsalted butter, cold and cut into cubes
  • 1–2 tablespoons cold water
• For the filling:
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ cups whipped topping (like Cool Whip) or whipped cream
• For the topping: Blueberries and raspberries

Instructions

1. Prepare the crust: Preheat the oven to 350℉. In a bowl, mix the flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough holds together. Press the dough into the bottom and sides of a tart pan. Bake for 12–15 minutes or until lightly golden. Let cool completely.
2. Make the filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped topping until combined. Spread the filling evenly into the cooled crust.
3. Decorate: Arrange the blueberries neatly in the center of the tart. Place raspberries in a ring around the outside edge. Refrigerate for at least 1 hour before serving to set.

Oreo Trifle with Blueberries and Strawberries

These Oreo Trifles with Blueberries and Strawberries are a festive, no-bake 4th of July dessert perfect for the celebrations! With layers of crushed Oreos, fluffy cheesecake filling, and fresh summer berries, these individual trifles are easy to assemble and full of patriotic color. Top them off with whipped cream and star sprinkles for a sweet, celebratory treat everyone will love.

Ingredients

• 15 Oreo cookies, crushed
• 1 cup each of fresh blueberries, strawberries, and raspberries
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ cups whipped topping (like Cool Whip)
• Additional whipped topping for piping
• Red, white, and blue star sprinkles

Instructions

1. Make the filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped topping until fully combined.
2. Assemble the trifles: In small, clear glass cups, layer fresh blueberries at the bottom. Add a layer of cheesecake filling, followed by a layer of crushed Oreos. Repeat the cheesecake filling and crushed Oreo layers if the cups are tall enough.
3. Top and decorate: Pipe or spoon a swirl of whipped topping on top of each trifle. Garnish with a strawberry, a few blueberries, and raspberries. Sprinkle with red, white, and blue star sprinkles for a festive finish. Refrigerate until ready to serve.

Berry Flag Pie

This Berry Flag Pie is the ultimate showstopper for your 4th of July celebration! With a golden, flaky crust, layers of fresh strawberries and blueberries, and a festive American flag design made from fruit and pastry, this easy pie looks as good as it tastes. Perfect for serving a crowd, it’s a bright and beautiful dessert that’s guaranteed to impress.

Ingredients

• 2 refrigerated pie crusts
• 2 cups fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 egg (for egg wash)
• Star-shaped cookie cutter (small)

Instructions

1. Preheat the oven to 375℉. Roll out one pie crust and fit it into a rectangular baking dish. Trim and crimp the edges.
2. In a bowl, toss strawberries with half the sugar, half the cornstarch, and ½ tablespoon lemon juice. In another bowl, toss blueberries with the remaining sugar, cornstarch, and lemon juice.
3. Spoon the blueberries into the top left corner of the crust to form the “stars” section. Fill the rest of the crust with strawberries.
4. Roll out the second pie crust. Cut strips to form the “stripes” over the strawberries and use a star-shaped cutter to cut small stars to place over the blueberry section. Lay the strips and stars on top of the fruit.
5. Brush the pastry with a beaten egg. Bake for 30–35 minutes or until the crust is golden and the filling is bubbling. Let the pie cool completely before slicing and serving.

Red, White, and Blue Fruit Pizza

Bright, festive, and full of fresh summer flavor, this Red, White & Blue Fruit Pizza is the perfect crowd-pleaser for your 4th of July celebration. With a soft sugar cookie crust, a creamy layer of frosting, and a vibrant arrangement of strawberries, blueberries, and raspberries, this easy dessert adds a colorful and refreshing touch to your holiday spread.

Ingredients

• 1 package (16–17 oz) refrigerated sugar cookie dough
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1¼ cups powdered sugar
• 1 teaspoon vanilla extract
• For the topping: Strawberries, blueberries, and raspberries

Instructions

1. Preheat the oven to 350℉. Roll out the sugar cookie dough into a large circle on a parchment-lined baking sheet or pizza pan. Bake for 12–15 minutes, or until lightly golden. Let cool completely.
2. In a bowl, beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla extract and beat until creamy and fluffy.
3. Spread the frosting evenly over the cooled sugar cookie crust. Arrange sliced strawberries in a neat ring along the outer edge. Create an inner ring of blueberries, and scatter raspberries in the center, forming colorful and festive patterns.
4. Refrigerate for about 30 minutes before slicing and serving.

Fruit Salad with Marshmallows

This colorful fruit salad with mini marshmallows is a fresh and fun dessert that’s perfect for feeding a crowd on the 4th of July. Juicy strawberries, blueberries, raspberries, and banana slices are tossed with fluffy marshmallows and a barely-there sweet citrus dressing that adds a hint of brightness without weighing anything down.

Ingredients

• For the salad:
  • 1 cup fresh strawberries, hulled and quartered
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 large banana, sliced
  • ½ cup green grapes, halved
  • 1½ cups mini marshmallows
• For the light dressing:
  • ¼ cup orange juice
  • 1 tablespoon honey
  • ½ teaspoon lemon zest

Instructions

1. In a small bowl, whisk together the orange juice, honey, and lemon zest to make a light dressing.
2. In a large glass mixing bowl, gently combine the strawberries, blueberries, raspberries, banana slices, and green grapes. Drizzle the light dressing over the fruit and toss gently to coat.
3. Add the mini marshmallows and fold everything together carefully to avoid crushing the fruit. Chill in the fridge for 20–30 minutes before serving.

Strawberry and Blueberry Oreo Bars

These no-bake Strawberry and Blueberry Oreo Bars are the perfect 4th of July dessert for a crowd. With a rich Oreo cookie crust, a creamy cheesecake layer, and fresh berries on top, they bring the red, white, and blue theme to life in the sweetest way. Easy to make, slice, and serve — they’re a guaranteed hit at any summer celebration.

Ingredients

• For the crust:
  • 24 Oreo cookies
  • 5 tablespoons unsalted butter, melted
• For the filling:
  • 16 oz (2 packages) cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
• For the topping: Strawberries and blueberries

Instructions

1. In a food processor, pulse the Oreos into fine crumbs. Add melted butter and mix until combined. Press the mixture firmly into the bottom of a lined 9×13-inch baking dish. Chill in the fridge while you prepare the filling.
2. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Spread the cheesecake filling evenly over the chilled Oreo crust. Arrange the sliced strawberries and whole blueberries evenly across the top.
4. Refrigerate for at least 2 hours (or until set). Slice into neat rectangles before serving.

No-Bake 4th of July Jello Cream Pie

This Fourth of July Jello Cream Pie is a festive showstopper that’s refreshingly light and simple to make. With a creamy strawberry filling, fresh berries, and colorful sprinkles, it’s the perfect red, white, and blue dessert for your summer celebration. No oven needed—just chill, decorate, and serve a slice of patriotic sweetness.

Ingredients

• For the crust:
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 2 tablespoons granulated sugar
• For the filling:
  • 1 (3 oz) box strawberry gelatin (Jello)
  • ½ cup boiling water
  • 1 ½ cups whipped topping (like Cool Whip), thawed
  • 1 (8 oz) package cream cheese, softened
  • ½ cup powdered sugar
• For decorating:
  • ½ cup Cool Whip, for piping
  • ½ cup fresh blueberries
  • ½ cup sliced fresh strawberries
  • Red, white, and blue nonpareils and tiny star sprinkles

Instructions

1. Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan or pie plate. Chill in the refrigerator for 20 minutes.
2. Prepare the filling: Dissolve the strawberry gelatin in boiling water. Let it cool slightly, but do not let it set. In a large bowl, beat the cream cheese and powdered sugar until smooth. Gradually mix in the dissolved gelatin, then gently fold in the whipped topping until the mixture is light and fluffy.
3. Assemble the pie: Spread the filling into the chilled crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until the filling is completely set.
4. Decorate: Pipe whipped topping around the edges of the pie. Arrange fresh strawberries and blueberries on top of the whipped cream swirls. Finish by scattering sprinkles and tiny stars over the top.
5. Serve: Keep the pie chilled until ready to serve. Slice and enjoy your beautiful 4th of July treat!

Red, White, and Blue Mini Oreo Pies

Celebrate the Fourth of July with these adorable Red, White, and Blue Mini Oreo Pies. A crunchy Oreo crust holds a fluffy whipped cream filling, topped with juicy blueberries and raspberries for a festive bite-sized treat. Perfect for parties, picnics, and BBQs, these mini pies are easy to make, no-fuss, and packed with patriotic flair.

Ingredients

• 18–20 Oreo cookies (remove the filling)
• 4 tablespoons melted butter
• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ½ cup blueberries
• ½ cup raspberries
• Red, white, and blue sprinkles or edible stars

Instructions

1. Preheat the oven to 350℉. Crush the Oreo cookies into fine crumbs and mix with melted butter. Press the mixture firmly into mini tart pans or silicone muffin molds to form small pie shells. Bake for 5–7 minutes and cool completely.
2. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spoon or pipe the whipped cream into the cooled Oreo shells.
3. Top each mini pie with a few blueberries and raspberries. Sprinkle with red, white, and blue sprinkles or edible stars. Chill for at least 30 minutes before serving.

No-Bake 4th of July Fruit Tartlets

Celebrate the 4th of July with these adorable no-bake fruit tartlets! Made with crisp tartlet shells, a swirl of creamy filling, and topped with juicy raspberries and blueberries, they bring festive red, white, and blue colors to your dessert table. Perfect for summer parties, these mini treats are easy, refreshing, and a guaranteed crowd-pleaser!

Ingredients

• 12 store-bought mini tartlet shells
• 1 cup heavy whipping cream
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• For topping: Blueberries and raspberries

Instructions

1. In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, then mix well.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
3. Pipe or spoon the filling into the tartlet shells. Top each tartlet with fresh raspberries and blueberries. Chill for 30 minutes before serving.