This Patriotic Kool-Aid Pie is the perfect creamy treat to serve up at potlucks, any patriotic holiday party, and at your next summer bbq.
Patriotic Kool-Aid Pie
This fluffy and dreamy pie is the perfect no-bake pie to make any time you want a creamy dessert to satisfy your tastebuds that is both an easy recipe and delicious.
This no bake kool aid pie is made with simple ingredients to create layers of a homemade cheesecake filling piled on top of a buttery graham cracker crust.
Trust me, this will be the highlight of your next party making it a summertime favorite.
Our no-bake Halloween cheesecake and no-bake Grinch pie is two of our favorites.
What You Need to Make Patriotic Kool-Aid Pie
For The Crust:
- 1 1/2 cups of Graham Cracker Crumbs
- 2 heaping Tablespoons of Sugar
- 6 Tablespoons of Butter – melted
For The Cheesecake:
- 1 cup of Heavy Cream – Whipped
- 2 heaping Tablespoons of Sugar
- 1 teaspoon of Vanilla
- 4 packages of Cream Cheese – Softened – 8 ounces each
- 1 1/2 cups of Sugar
- 2 Tablespoons of Torani Vanilla Syrup
- Wilton Red and Blue – Food Coloring Gel
- 1 package of Cherry Koolaid
- 1 package of Blue Raspberry Lemonade Koolaid
For The Frosting:
- 4 ounces of Cream Cheese
- 4 Tablespoons of Butter
- 1/4 teaspoon of Vanilla
- 1 Tablespoon of Heavy Cream
- 3 to 4 cups of Powdered Sugar
- 6 inch Spring-form pan
How many servings does this recipe make?
Depending on the size of pie pieces, this recipe will make 6-8 servings.
Can I use premade graham cracker crust?
Absolutely! You can use any store bought/premade graham cracker crust instead of making your own crust.
Can I use different flavors of kool aid?
Yes! You can certainly use any flavors of kool aid you’d like. You can change up the colors/layers and flavors to customize this no bake kool aid pie recipe to your liking.
How do I store leftovers?
You can cover and store any leftovers in the freezer for up to 1 month and set in the fridge to defrost a little when ready to eat.
How to Make Patriotic Kool-Aid Pie
In a medium sized bowl, melt the butter in the microwave being careful not to burn.
When melted, add the graham cracker crumbs, and sprinkle sugar over crumbs. Mix well to coat crumbs evenly in the butter.
Line the bottom of a 6-inch Spring-form pan with parchment paper and press the graham cracker crumbs into the bottom of the pan, evenly, smoothing with a spoon. Place the pan in the freezer.
In the mixing bowl of a stand mixer, place the heavy cream, 2 tablespoons of sugar, and vanilla, and whip with the whisk attachment until stiff peaks form and the cream is whipped.
Add the cream cheese, and 1 1/2 cups of sugar, and blend until smooth and fluffy.
Divide the Cheesecake batter evenly into three bowls.
In one bowl, add the Cherry Koolaid, and mix well. Add a few drops of Wilton Red Food Coloring Gel, and stir well.
Pour the Red Cheesecake into the pan, on top of the Graham Cracker Crust, and place the pan back in the Freezer until firm, about 2 hours.
In the next bowl, add the Torani Vanilla Syrup, and stir well, and place the bowl in the Refrigerator.
In the last bowl, add the Blue Raspberry Lemonade Koolaid, and 2 heaping Tablespoons of sugar, and stir well to blend. Add several drops of Wilton Blue Food Coloring Gel, and mix well. Place the bowl in the refrigerator.
When the red cheesecake layer is set, or firm to the touch, remove the pan, and pour the white layer of cheesecake batter into the pan, on top of the red layer, and place the pan back in the freezer, until the white layer is set, 2 to 3 hours.
When the White layer is firm to the touch, remove the blue cheesecake batter from the refrigerator, and pour the blue layer on top of the white layer, and place the pan back in the Freezer (overnight for best results).
Before it is time to serve the cheesecake, make the frosting and decorate the top.
In the mixing bowl, add the softened butter and softened cream cheese, and mix with the whisk attachment until creamy and fluffy.
Add the vanilla and heavy cream, and mix.
Add the powdered sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth.
Place the frosting in a pastry bag with a star tip.
Remove the cheesecake from the freezer and remove the spring-form from the pan.
Pipe the frosting in star shapes all over the top of the cheesecake. Sprinkle with Red, White, and Blue sprinkle mix, and add fireworks picks to each piece.
Place the cheesecake back in the freezer until time to serve.
When ready to serve, slice the cheesecake into 2-inch pieces.
Serve, and Enjoy!
Patriotic Kool-Aid Pie
Equipment
Ingredients
For The Crust:
- 1 ½ cups of Graham Cracker Crumbs
- 2 heaping Tablespoons of Sugar
- 6 Tablespoons of Butter – melted
For The Cheesecake Filling:
- 1 cup of Heavy Cream – Whipped
- 2 heaping Tablespoons of Sugar
- 1 teaspoon of Vanilla
- 4 packages of Cream Cheese – Softened – 8 ounces each
- 1 ½ cups of Sugar
- 2 Tablespoons of Torani Vanilla Syrup
- Wilton Red and Blue – Food Coloring Gel
- 1 package of Cherry Koolaid
- 1 package of Blue Raspberry Lemonade Koolaid
For The Frosting:
- 4 ounces of Cream Cheese
- 4 Tablespoons of Butter
- ¼ teaspoon of Vanilla
- 1 Tablespoon of Heavy Cream
- 3 to 4 cups of Powdered Sugar
- 6 inch Spring-form pan
Instructions
- In a medium sized bowl, melt the butter in the microwave being careful not to burn.
- When melted, add the graham cracker crumbs, and sprinkle sugar over crumbs. Mix well to coat crumbs evenly in the butter.
- Line the bottom of a 6-inch Spring-form pan with parchment paper and press the graham cracker crumbs into the bottom of the pan, evenly, smoothing with a spoon. Place the pan in the freezer.
- In the mixing bowl of a stand mixer, place the heavy cream, 2 tablespoons of sugar, and vanilla, and whip with the whisk attachment until stiff peaks form and the cream is whipped.
- Add the cream cheese, and 1 1/2 cups of sugar, and blend until smooth and fluffy.
- Divide the Cheesecake batter evenly into three bowls.
- In one bowl, add the Cherry Koolaid, and mix well. Add a few drops of Wilton Red Food Coloring Gel, and stir well.
- Pour the Red Cheesecake into the pan, on top of the Graham Cracker Crust, and place the pan back in the Freezer until firm, about 2 hours.
- In the next bowl, add the Torani Vanilla Syrup, and stir well, and place the bowl in the Refrigerator.
- In the last bowl, add the Blue Raspberry Lemonade Koolaid, and 2 heaping Tablespoons of sugar, and stir well to blend. Add several drops of Wilton Blue Food Coloring Gel, and mix well. Place the bowl in the refrigerator.
- When the red cheesecake layer is set, or firm to the touch, remove the pan, and pour the white layer of cheesecake batter into the pan, on top of the red layer, and place the pan back in the freezer, until the white layer is set, 2 to 3 hours.
- When the White layer is firm to the touch, remove the blue cheesecake batter from the refrigerator, and pour the blue layer on top of the white layer, and place the pan back in the Freezer (overnight for best results).
- Before it is time to serve the cheesecake, make the frosting and decorate the top.
- In the mixing bowl, add the softened butter and softened cream cheese, and mix with the whisk attachment until creamy and fluffy.
- Add the vanilla and heavy cream, and mix.
- Add the powdered sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth.
- Place the frosting in a pastry bag with a star tip.
- Remove the cheesecake from the freezer and remove the spring-form from the pan.
- Pipe the frosting in star shapes all over the top of the cheesecake. Sprinkle with Red, White, and Blue sprinkle mix, and add fireworks picks to each piece.
- Place the cheesecake back in the freezer until time to serve.
- When ready to serve, slice the cheesecake into 2-inch pieces.
- Serve, and Enjoy!
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.