Ingredients
Equipment
Method
Bake the Cookie Crust
- Preheat the oven to 350°F (175°C). Set out a greased 10x15-inch baking sheet for pressing the dough.
- Press the refrigerated sugar cookie dough evenly into the greased 10x15-inch baking sheet. Press to an even thickness so it bakes uniformly.
- Bake for 15–18 minutes until lightly golden. Look for lightly browned edges and a set center.
- Cool the crust completely. Cooling prevents the frosting from melting when spread.
Make and Spread the Cheesecake Frosting
- Beat the cream cheese and butter together until smooth. Use softened ingredients for a lump-free texture.
- Beat in the vanilla extract and powdered sugar until smooth. Stop when the frosting looks glossy and fully combined.
- Spread the frosting evenly over the cooled crust. Use an offset spatula or the back of a spoon to smooth the surface.
Arrange the Fruit Flag and Chill
- Arrange the blueberries in the upper left corner to create the stars section. Keep them clustered for a clear star area.
- Arrange the strawberries and raspberries in horizontal rows to create the stripes. Alternate rows for a bold flag pattern.
- Brush the fruit lightly with honey if desired. Add a thin sheen to help the fruit look fresh.
- Chill for 30 minutes before slicing and serving. This firms the frosting for clean, even slices.
Notes
Pro tip: for the cleanest slices, chill until the frosting is firm, then slice with a sharp knife and wipe between cuts. Store covered in the refrigerator for 2–3 days; the crust softens slightly over time. Freezing is not recommended because the fresh fruit loses texture. Dietary swap: use a dairy-free cream cheese and plant-based butter for a dairy-free version.