I’m celebrating summer holidays this year by sharing my SEVENTH cheesecake cake! This one is a simple RED/WHITE and BLUE version. I used a fabulous vanilla cake recipe that I tried recently and just added a little gel paste to the vanilla to make things extra festive. It’s easy to make (I promise), and you might just impress people at a summer party if you show up with a cake like this Red, White and Blue Cheesecake Cake.
It’s a layer of vanilla cheesecake sandwiched between two layers of vanilla cake that have been colored festively for 4th of July or Memorial Day weekend. For me, it’s the best of both worlds since I can never decide if I want cheesecake or cake!
Slices of this cake are so cute. Everyone loves a good, festive cake, and this one definitely fits that bill perfectly!
How to make a Red, White and Blue Cheesecake Cake:
The red cake layer is topped with a small amount of frosting to act as the “glue.”
The frosting is topped with a cheesecake layer (a frozen one that you can pick up with your hands and place on top… but you make it and freeze it yourself– it’s not from the frozen food section).
Again, the frosting is added to the top of the cheesecake to glue the next layer.
And the next layer, of course, is BLUE.
A little trick I used from somewhere: if you have a tender cake or a cake that is colored, it’s a good idea to apply a “crumb coat” of frosting first. This is a very thin layer. Then I pop it in the freezer for a little bit to firm things up.
When things are firmed up, you can add the remaining frosting and the crumbs won’t get mixed into the top layer since they’re firm and frozen on the cake. It looks neater and prettier this way.
Since I had red/white and blue sprinkles in my pantry, I figured this was a good way to use them up.
The cake needs to be kept in the refrigerator until ready to slice and serve. You want it to remain somewhat firm for easy slicing, and you don’t really want the cheesecake layer to get super, super soft either. The cheesecake will defrost on its own in the fridge.
Reviews on this cake:
I made this cake years ago while I was still living in San Diego. The kids in the neighborhood knew what I was up to so I brought it out to the street to share as soon as it was done. I had 6 boys lined up to get their slice. They gobbled and licked their plates clean (they’re boys). They thanked me and told me that they loved it.
A couple hours later I received a text from my next door neighbor. It said, “Jack just got home and heard about the cake that his brothers got to eat while he was gone. He’s outside circling the culdesac on his scooter, hoping you’ll come out and give him a slice too.” The text made me smile, and I immediately brought a slice out to Jack… who was very happy indeed. Read the reviews in the comments below– it seems that adults have enjoyed it too!
I hope you’ll attempt this one for fun summer parties!
Here are a few more cheesecake cakes you might enjoy:
- Red Velvet Cheesecake Cake
- Strawberry Cheesecake Cake
- Chocolate Cheesecake Cake
- Snickers Cheesecake Cake
- Meyer Lemon Cheesecake Cake
Red, White and Blue Cheesecake Cake
Recipe Details
Ingredients
CHEESECAKE:
- Two 8-ounce packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
CAKE:
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1½ cups granulated white sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
- concentrated gel paste- classic red and royal blue (see tips in Recipe Notes below)
FROSTING:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 5 cups powdered sugar
- 1/4 teaspoon salt
- 3 to 4 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- sprinkles, optional
Instructions
PREPARE THE CHEESECAKE LAYER:
- Place a 9x13-inch pan on the bottom rack of the oven and fill it halfway with water. Place your other rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray, then line the bottom of the pan with parchment, then spray again. In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan on the middle rack in the pre-heated oven. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).
PREPARE THE CAKE:
- Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans and line the bottoms with parchment; spray the parchment as well. In a medium bowl, whisk together the flour, baking powder, and salt. In a large glass bowl, use an electric mixer to beat together the sugar and butter on medium speed until combined, 1 to 2 minutes. Add the eggs and beat well, scraping down sides of bowl as necessary. Reduce the speed to low and gradually add the flour mixture, beating until combined. Add the milk and vanilla and beat until just combined. Scoop half of the batter into another glass bowl and use gel paste (classic red and royal blue) to color the each half a deep hue. Scrape the batter into each of the prepared pans. Bake until firm to touch and a toothpick inserted into centers comes out clean, 25 to 30 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
PREPARE THE FROSTING:
- In a large bowl, use an electric mixer to beat together the butter and cream cheese on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add the powdered sugar 1 cup at a time, beating well after each addition. Add the salt, 3 tablespoons milk, and vanilla and beat until fluffy, about 3 minutes. Add an additional tablespoon of milk if you'd like the frosting to be more creamy.
ASSEMBLE THE CAKE:
- Place the red cake layer on a cake plate and spread a small amount of frosting on top. Remove the (frozen) cheesecake from the pan and place the cheesecake layer on top of the red layer (be sure to measure it and make sure that it fits on top... you may need to place it on a cutting board and shave off some of the edge with a sharp knife to match the size of the cake layer). Spread a small amount of the frosting on top of the cheesecake layer. Add the blue layer on top. Scoop some frosting on top of the blue layer and cover the entire cake in a VERY THIN LAYER of frosting (you're just doing a "crumb coat.") Then place the cake in the freezer for a few minutes, just until the cake and frosting are a little bit firm. Then add the remaining frosting to the top of the cake, spread across the top evenly and down the sides. Sprinkle festive sprinkles on top, if desired. The cake should be refrigerated until ready to serve.
Video
Notes
- *Concentrated gel paste color can be found at craft stores or baking supply stores (not the regular market). Wilton sells it. I don't recommend using the liquid coloring for this recipe. The gel paste is concentrated, and you won't be adding liquid to the batter. You can also use Americolor: http://www.amazon.com/Americolor-Soft-Paste-Food-Color/dp/B001O8KQP6. Just keep adding color until you get a nice, strong hue.
- *The frosting included in this recipe just barely covers the cake. It's enough, but if you want any sort of piping, you might consider using another frosting recipe like the one included in > this recipe.
- *If you have 8-inch pans, you can make this cake in those. You can try making the cheesecake in a cake pan, but it's pretty tricky to get out of the pan.
Turned out great. Used 8” cake pans to make the cake taller and thicker cake layers. I would suggest trimming the cheesecake layer before freezing.
Can I ask if your tablespoon is 15 or 20mls..thank you 🌺
I’m not sure, but you can look for a metric conversion on Google!
Did anyone else struggle getting the cheesecake to set? I’m baking it at over an hour and it’s still jiggly 🙃
I just took the cheesecake layer out of the oven – it is not very tall – in fact it is a thin layer. I followed instructions and left nothing out . It doesn’t look like the picture. Can,t figure out what went wrong.
It’ll be a thin cheesecake layer. Thicker if you use 8-inch pans to make the cake layers and cheesecake.
Perfect, moist cake and so pretty!
Can you freeze the cheesecake longer than overnight?
Yes, that should be fine!
Made this cake yesterday for Memorial Day weekend and it was my 3yr old grandsons bday. It was fantastic! The only change I made was swapping out white chocolate mousse for the cheesecake layer cause none of the Littles like cheesecake 🤷♀️ Put the red white n blue sprinkles on top, little American flag toothpicks all around the perimeter and a big RW and blue pom pom decoration on top! Color of cake was vibrant and moist. Oh, also made the red layer strawberry flavored. Its a keeper!!!!
Tasted good, but stuck to pans, blue layer got soggy. Probably should use parchment paper. Baked 21 minutes longer than recipe called for. Made cupcakes from recipe for red velvet too. Also the butterc ream frosting was way too sweet.
I am wondering if it would be possible to put fruit in the cake layers. Strawberries and blueberries? If so what changes would need to be made to the cake batter.
Not sure!!
Was wondering if you can use white cake mix for the cake part?
Sure!
Hi, can I adjust the sweetness by 25%? Like 1 cup for cake and 3 cup for frosting? As i wanted to put fondant on top of it
I haven’t tried reducing the sugar in this recipe, so if you make the change you will be experimenting!
This cake recipe was delicious! My sister and I made it today for Labor Day weekend. It’s the perfect iconic theme for Labor Day. My family and I loved it so much! The cheesecake layer is what made it nice and creamy.
Tried making this for my neighbors citizenship party….The cheesecake came out yellow? I make cheesecakes all the time and they are white…..
I’m not sure what happened– you can see my photos and the reviews on the recipe. I’ve never had a problem with it being yellow, but you could always use egg whites only and make sure you use butter that isn’t significantly yellow.
My cheesecake sank as well. After 45 minutes it was still pretty jiggly
Try making the cheesecake layer the day before. Let it cool then freeze it. ( I take it out of the pan, wrap it in foil to freeze) When you assemble the cake put the cheesecake layer on frozen! Trust me it will thaw perfectly in the frosted cake!
Hi. I plan on making this soon, but I have two questions. 1) How much gel paste is used? 2) Do we need to take the cheesecake out of the springform pan to cool?
You just need to eyeball the amount of gel paste until you get the color you want. The cheesecake can cool completely IN the pan.
Hey Lori!
I’m a novice home baker & make my family the Guinea Pigs of anything & everything! This turned out AH-MAZING!! I even decorated the other layer with a red, white, & blue stripes! Needless to say we devoured it within minutes! Looking forward to testing more of your recipes!
Awesome! Glad to hear you enjoyed this one!
This was fantastic. My daughters and I plan on making this for future holidays. (Orange and black for Halloween, red and green for Christmas…). They (11 and 14) were able to help with a lot of this and they loved it even more as a result. The cheesecake part of this was especially amazing and I have been making cheesecakes for over 20 years.
I was wondering about different flavor options like mint at Christmas. I can make mint cheesecakes easily enough but am just curious how to pursue that in terms of the cake. Any thoughts (besides me making this 30 times in experimental fashion)?
Hi There! Glad you enjoyed. I’ve done a Peppermint Cheesecake Cake, and you can take a look at how I did it: https://www.recipegirl.com/peppermint-cheesecake-cake/
I made this for a Memorial Day party and it was a big hit. Thanks for the thorough instructions. I even picked up a couple of tips i was not aware of.
Happy to hear it was a big hit!
Gorgeous pictures. I made this red white and blue cheesecake cake for the super bowl party and it was a crowd favorite. Thanks for sharing, Lori!
I make this cake all the time!! Labor Day… my husbands birthday and now my birthday lol. I used red velvet!! I can’t wait to eat it
I’m not a big cake eater, but the idea of cake and cheesecake together sounds appealing!
I followed the directions exactly and when I began to apply my frosting crumb layer my cake literally fell apart. Idk why buy I am heartbroken but the cake tastes good
I’m not sure why either!
I’ve been looking for a festive red, white, and blue cake that would be a challenge but not so much that I’d discourage myself from making it. This looks like the one!
I’m going to make this for Memorial Day! Hoping it comes out well!
Made this as a welcome to USA cake for our Swedish in-laws. Delicious–a definite hit!!!
How fun!
This was a fun cake to make. I can’t wait until my neighbors cut into at our 4th of July party.
I’ll report later the response and to how it tasted.
Made this today and it was yummy! Thanks for the fun recipe.
I have 2 questions. It it fine just to use food coloring to dye the cakes? And, if i wanted to substitute the cheesecake layer for another layer of regular cake, how would I make the recipie, would I divided it by 3? it would be great if you could get back to me! Thanks! 🙂
Food coloring is liquid… so it may affect the outcome of the texture of the cakes. The gel paste is a more intense color- so you’ll be able to get the color you want without adding a ton of liquid food coloring. I suppose you could divide the cake batter into three portions, but the cakes will be much thinner than pictured. Good luck!
My first from scratch cake! Turned out great and was so delicious. Everyone loved the festive colors.
The recipe was delicious! We are so happy we made it! We froze the cheesecake cake for 10 minutes after the crumb coat, it was a fabulous tip! We did not freeze the cheesecake for as long as told. We let the cheesecake cool and then put it into the freezer for about 1 hour. Doing that caused no problems. Unless you want a frozen cheesecake, we do not see a purpose in doing so. Does the freezing enhance the flavor? Or is there a purpose in freezing? We don’t known if it’s the oven, but we had to bake the cheesecake for about 1 hour, and it was still a little jiggly. It was all perfect in the long run though! Our colors definitely were not as vibrant as the picture. Did you use a whole ton of gel paste or photoshop? Lol I’m just confused.
I did not photoshop the cake! I don’t recall using a ton of gel paste- just a vibrant red and royal blue. Just kept adding in a little at a time until I was happy with the color. Glad you enjoyed the cake!
Just finished making this, turned out wonderful, my family loves it!! I will make this again next year .
This cake turned out awful. Don’t waste your time
Sorry it didn’t work out for you. It would be helpful if you gave us some more information as to what went wrong for you… since others have enjoyed it!
What a great recipe! I’m making it now for the 4th but am a little disappointed in the colors of my cakes. I bought the Wilton sparkling gel paste in red and blue from AC Moore. Reading some feedback it looks like others weren’t able to achieve your vibrant coloring! I would definitely recommend editing the post to include the specific paste you use and warn of steering away from that recommendation. Here’s to hoping it still tastes as good 🙂 thanks again for th recipe
Hmmm, I’m not sure about the sparkling… a good classic red and royal blue gel paste is what works best in the recipe. Anything that deviates from that might lend an “off” color. Hope you enjoyed it regardless!
Hi! How far in advance can you make this? Is there any problems with the color “bleeding” if it’s in the fridge too long? Would a day in advance be ok? Thanks so much!
I don’t think I’ve had any bleeding problems. A day in advance should be just fine!
I just saw this posted on my facebook and I was wondering if there is a way to make this a little more diabetic friendly?
I’m afraid that’s not my specialty- sorry!
I just saw this on pinterest and immediately decided it was going on my 4th of July party dessert table – right in the center! I do have a question….I tend to make most things in advance of parties, so can you please tell me if this can be frozen (without icing)? Cakes and cheesecakes can generally be frozen, but since the cheesecake will be pre-frozen, I was not sure if it could be re-frozen!
Thanks so much!
Well, I have never used a (purchased) frozen cheesecake, so I’m a little worried there may be a lot of condensation upon defrosting… but I’d probably suggest that you wrap the cake layers and freeze those separately… then frost the whole thing and refrigerate on the day of serving.
My son sent me the link to this patriotic and delicious looking cheesecake cake; which of course means that Mom will be making this for the 4th of July! HAHA! Would AmeriColor Soft Gel Paste work to obtain the deep red and blue color shown in your cake? Do you recall the actual hue name of the paste that you used?
I’m sure it was just a classic red and a classic navy blue. I cannot recall the specifics- sorry!
Could I use box cake mixes and box cheesecake or one or the other? Also, can I use already made frosting? I need a way to make this cheaper and the pre-made cake mixes and frosting will help.
You can certainly mess around with it and try some shortcuts, but I haven’t tried them so you’re taking a chance 🙂
Made this cake for our family 4th of July celebration. I barely got a taste so I made it again for MY family birthday celebration. I changed the cake colors to pink and purple and added a fresh strawberry purée to each layer. I can hardly wait to eat it tomorrow!! Dessert can’t come soon enough! Thanks for sharing such a delicious, versatile cake!!
you’re welcome!
I did the water pan trick and my cheesecake still has cracks around the rim?
It happens sometimes. Cracks don’t matter much when the cheesecake is hidden between the two layers of cake. How did the finished cake turn out for you?
I don’t know what I did wrong…I put in 2 tubes of blue and 2 red. I have 1 green layer and 1 pink. Neither layer rose much and looks like brown pancakes. Cheesecake was wonderful. I didn’t put on the sprinkles since my cake was neither blue or red. Disappointed.
Sounds like you used decorator gel that you buy from the grocery store (the kind that you use to decorate the top of a cake?) You need concentrated gel paste… which you can buy at Michael’s or baking supply shops (it’s Wilton brand). You’ll only need a small amount of the concentrated paste to obtain deep hues of blue or red.
I made this for my husband’s birthday (july 1 but we celebrated july 3). It’s yummy – love the cheesecake layer! I used Wilton gel colors and my red is good but the blue is a bit light. If I had to change anything I’d put less sugar in the frosting – it’s really sweet! But then I’ve been low-carbing for a year now and avoiding all sugar so it’s just a shock to my system! This made the perfect amount of frosting to cover the cake – if I had put less sugar in it there wouldn’t have been enough!
This was one of the hardest cakes and one of the best cakes I have ever made!!! I bake a lot and I thought what the heck ill try it, because we were going to a party and it was the hit of the party, thank you for sharing your receipe!!!!!!
I made this for our 4th of July celebration and it was delicious! I have to ask though, what brand of gel coloring did you use and how much? I had Wilton gels on hand and my colors didn’t turn out nearly as vibrant as your cake’s. I used almost half a bottle of the red and it still looked like more of a strawberry red. Anyhow, thanks so much for sharing this delicious, festive recipe!
They come in little cylindrical containers, and you buy them at craft supply stores (like Michaels)- “Icing Colors… concentrated gel paste”
Made this for my birthday – July 3rd. Is awesome. And the plain cake is very good all by itself too. Had to taste the crumbs as I went, don’t you know? lol
Anyhow, thanks so much for the recipe and the cheesecake cake ideas. Will be making more of these in the future.
I am still confused. I posted a question about using the frosting for your Red Velvet Cheesecake cake. In that post the recipe has you using 2- 8oz cream cheese with ONLY 2 1/2 cups of powdered sugar. This recipe has you use 4 oz cream cheese with 5 cups of powdered sugar. Is this correct?? Please can someone help me ASAP?? I want to bring this to work in the AM tomorrow (July 4)
Thanks
Sharon
Hi Sharon- I emailed you directly today, but perhaps it went to your junk mail? In any case, here’s the scoop. The two frosting recipes are completely different. This one listed here has more powdered sugar and less cream cheese. The frosting recipe for the red velvet cake has more powdered sugar. If you use the one listed here for the red white and blue cake, you’ll have enough to cover the cake, but it won’t be a thick layer. The other frosting suggested makes a larger amount, allowing for a thicker layer.
Wow! Lori, this may be one of the most gorgeous cakes (and photos) I’ve ever seen. Amazing job!
This looks gorgeous, Lori! 🙂
This is gorgeous, Lori! 🙂
This looks amazing! And it’s so genius, yet very simple. Definitely have to give this one a try for this week!
Hi! Was looking forward to making this tomorrow. Went to the store and got everything but now looking over the recipe I see the tips section and I didn’t get the gel paste… Will it ruin the cake with food coloring?
Since I only used the gel paste, I can’t really say for sure if you’ll get the same result.
When making the vanilla cake, can you use skim milk instead of whole milk?
I think it should probably be okay… I only made mine with whole milk, so I can’t say for sure.
What a cute cake! I would probably make this all year long! 🙂
Oh silly me, I just saw the “Tips” section and found the one about the gel coloring. Maybe it would be helpful to others if you included the tip next to the ingredient on the ingredients list so they don’t end up like me? Obviously I should have read the recipe completely through in the first place though.
uh oh- sorry about that. I just added it in (SEE TIPS BELOW) to the instructions. Thank you for pointing it out. Hope you have enough ingreds to make it again!
I just baked a test run of this cake and I’m glad I did because the gel paste I picked up at the store, Betty Crocker Decorating Gel (0.67 oz tube) in red and blue only turned my cake pink and green! Do you have a recommended brand and amount to use?
This looks great, Lori! Can’t wait to share on our Facebook page; it’ll be the perfect holiday treat.
awesome- thanks!
I absolutely adore your cheesecake cakes! This is SO pretty!!
Love this! It is so perfect 🙂 I bet this tastes like a slice of heaven!
Looks gorgeous, Lori!!!
Perfect for the 4th. I adore cheesecake, and I love the layers.
I sort of want to give Jack a hug.
And I sort of want to circle your culdesac until you give me a slice too.
Such a fun twist on your cheesecake cake.
I absolutely love this cake, Lori! Not only is it festive with SPRINKLES, you added cheesecake. You’re totally invited to my parties from now on 😉
Gorgeous Lori!! SO eye-catching. I just saw it on FoodGawker and it stands right out! I love it. So festive, pretty, and I can only imagine how tasty the cheesecake + cake are together. Yum!
wow! decadent and festive. love it!
This cake is AWESOME!! I have to agree, it’s hard to decide between cake and cheesecake – definitely the best of both worlds with this beauty! LOVE IT!
can i add 1/2 cup cocoa powder to the cake mixture to turn it into a chocolate cake?
This cheesecake cake looks irresistible and I love the festive colors! Cheesecake is basically the best thing ever and I love that you’ve made it into a layer cake.
Cheesecake middle?! Sold! I will be making this soon!
Fun, festive, and friggin delsih?! I love this! I may have to try and whip it up for our party on the 4th! Unless you want to come and bring it…? 😉
This looks so festive! I seriously need to try your cheesecake cake recipe, Lori!
What a lovely cake! And I’ll have to say cake decoration is not one of my strengths – thanks for that tip on the “crumb coat.”
What a fun version! I love all of your cheesecake cake variations.
I would like to receive your receipe page. this cheese cake looks great. Thank You.
Hi Helen- you can sign up to receive email updates by using the sign-up in the right sidebar.
Awww! Bet you are missing the kids from your previous neighborhood!
What a perfect cake for a momentous celebration 🙂
Oh my goodness! I so want to make that.
That looks so good! I’ll have to make it here on the 4th. The colors are great. Thanks for the recipe!
Oh my gosh, how gorgeous is this! This cake is so fun, festive for the Fourth, and I bet absolutely delicious. Great job, Lori!
Is it a cake? Is it a cheesecake? It’s a cheesecake cake! 🙂 Looks amazing.
Wish I had been out riding my bike in your cul-de-sac when you were slicing this gorgeous cake. I’m sure your San Diego neighbors were sad to see you move away.
What a beautiful cake! I love it! Perfect for the 4th!
Super fun! Love.
Yeah, that pretty much sounds delicious right now.
Holy cow this is beautiful! I love anything patriotic. And cheesecake. And cake!
This is definitely one of my favorite of your cheesecake recipes yet! So festive.
Gorgeous! What a beautiful cake to celebrate Ameri-CAN!
I’ve never made a cheese cake – yet! What a great idea for the upcoming holiday! Beautiful post.
Well I know what I’m making for 4th of July now! Thanks!
Love this dessert idea! YUM!
If I were Jack, I’d be circling your house too! You make this look so easy–I may have to make one this weekend!
So fun! What a perfect dessert for the 4th 🙂
Wow, what a patriotic cake! It looks delicious and so festive. I’ve had a mishap with blue food coloring before, so I will only use gel from now on. Great looking cake!
This cake looks fantastic for the 4th! So fun and festive!
I love everything about this cake and I love that the middle layer is cheesecake!!! Perfect way to “salute” our country!
What a great idea. I, also, can never decide between cake and cheesecake. Best of both worlds.
Red white and blue cheesecake cake is brilliant! I bet those neighbor boys will miss you and your yummy creations!
I really like the sound of a cheesecake layer in a layered cake!
What a fantastic cake for the 4th! So fun and festive!
So fun! Love this!
The perfect dessert for those of us that can’t decide between a slice of cheesecake or a slice of cake! Fun and festive!!
This is the best looking 4th of July cake ever!!
Totally perfect for the fourth of July! Love!
Beautiful, as always!
Such a fun, patriotic cake!
Lori this is beautiful!! Definitely one of the best red, white and blue desserts I’ve seen.
I bet you’re going to miss that group of kids to enjoy your creations! Such a fun cheesecake/cake Lori!
This is so cute and how fun for the 4th!
Aww…red, white and blue in celebration of the 4th of July is perfect for the “cheesecake cake” concept, Lori! She turned out beautiful…even with color coordinated sprinkles. My favorite part of this post is the text you received from your neighbor! Boys. So gosh darned cute!