Red, White, & Chew! Festive 4th of July Desserts

Patriotic Desserts Perfect For Any 4th of July Party

Happy 4th of July!!

Family, friends, and festivities just seem to go hand in during the 4th of July. It seems that the list needs one other important ingredient - food. No matter how you are celebrating this upcoming 4th of July, something delicious just makes it all the more festive. We've compiled a list of delicious desserts that scream 4tho f July louder than one of those really loud know the ones that we're talking about!

Whether you need a quick dessert for your neighborhood block party, or want to show off your baking skills for your family in a special way, this list has something for everyone. We hope you enjoy picking out your favorite, and more importantly have a safe and fun-filled 4th of July Holiday.

We are always here to help you find your next home, and if you want to be in the perfect location to watch next year's fireworks, or have a backyard pool to host your own shindig - let us know! We want you to love where you live, and we can help you get there!

Patriotic Punch
4th of July Candy Charcuterie Board
Americana Mini Cheesecakes
American Flag Rice Krispie Treats
Fireworks Sugar Cookie Cake
4th of July Oreo Cookie Truffles
Bomb Pop Cookies

Patriotic Punch   


  • Cran-cherry juice (Red)
  • Kid-friendly Pina Colada Drink (White)
  • Blue Raspberry Drink (Blue)

Feel free to substitute your own favorite flavors/brands of drinks. As a general rule, use drinks with varying amounts of sugar content which will help keep the layers separated. (See below for instructions)


To get the layered effect, you'll need to do a few things:

  1. Start by filling the glass about 1/4-1/3 of the way up with the drink with the highest sugar content per serving (red in this case).
  2. Then, fill the cup FULL with ice.
  3. Pour the drink with the next highest sugar content (white in this case) very slowly over the ice. You'll use the ice as a sort of buffer - pouring directly onto the ice with a very slow pour (small amount). If you just pour a whole bunch in quickly, the colors will combine.
  4. Repeat with the last layer (blue in this case)
  5. Snip the ends off of a Twizzlers candy and place in the drink for a straw. For some added fun, you could take some of the red, white, and blue Twizzlers Pull 'N' Peel candy to add a little edible bow or tie to your straw.

4th of July Charcuterie Board 


This recipe is all about playfulness, grouping color, and variety.

Use a large tray of your choice, (slate is pictured here) to display and arrange your chosen candies in groups in a playful and colorful pattern. Ingredients listed for suggestion, feel free to use whatever is available to you, in red, white, and blue colors.

Ingredients used in picture

  • Bulk Patriotic Blend M&Ms® Chocolate Candies
  • Patriotic Twist Mints
  • Hershey's Kisses
  • Patriotic Rock Candy Lollipops
  • Blue and Red Blue Gummi Ring Candies
  • Red Caramel Balls Chocolate Candy
  • Red Swirl Lollipops
  • Twizzlers® Strawberry Twists Candy
  • Patriotic Star-Shaped Rings

Other Ingredient Suggestions


  • Heart Gummies
  • Red Butterfly Gummies
  • Red Rock Candy
  • Red Lip Gummies
  • Red Licorice Ropes
  • Red and White Sour Gummy Skulls
  • Red Gummy Bears optional


  • Yogurt Covered Pretzels
  • White Chocolates with Red and White Sprinkles


  • Blue Sour Gummy Tape
  • Blue Gummy Bears
  • Blue and White Sour Gummy Rings

Americana Mini Cheesecakes (grain-free, gluten-free) 

Prep Time: 20 min

Cook Time: 20 min

Ready In: 2:40 h

Yield: 12


For the crust:

  • 1 1/4 cups balanced almond flour
  • 1/4 cup granulated sugar or raw sugar
  • Pinch of salt
  • 1 tablespoon lemon zest
  • 3 tablespoons unsalted butter, melted and cooled slightly 

For the filling:

  • 1 pound cream cheese
  • 1/2 cup (100 grams) granulated sugar or raw sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 large eggs, room temperature

For the decoration:

  • Berries
  • Powdered Sugar


  1. Preheat the oven to 350 F. Line a muffin pan with 12 muffin liners.
  2. Prepare the crust. In a medium mixing bowl, stir together all the dry ingredients, then stir in the butter and mix until thoroughly combined. 
  3. Divide the mixture between the liners (18 grams or 3 1/2 teaspoons of mixture per liner) and lightly press down with the bottom of a shot glass.
  4. Bake for 10 minutes or until very lightly browned.
  5. Remove from the oven and cool for at least 10 minutes while preparing the filling.
  6. Using an electric hand mixer or a stand mixer fitted with the beater attachment, beat the cream cheese and sugar at medium speed until light and creamy. Add the vanilla and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well incorpated. Do not over mix!
  7. Fill each liner about 2/3 full with the batter and bake for 10 minutes or until the centers of the cheesecakes don't jigle when the pan is tapped. Open the oven door (at least 1 foot wide) and let the cheesecakes cool to room temperature - about 1 1/2 hours. For easiest removal, remove the paper liners now. They can also be removed after chilling, though a little more cheesecake may stick to the liners then. 
  8. Chill for at least 2 hours before serving. Decorate with berries and dust with powdered sugar, if desired. Refrigerate for up to 4 days. 

American Flag Rice Krispie Treats 


  • 4 paper straws, cut in half
  • 2 oz white candy melts
  • 8 pack rice krispie treats, unwrapped
  • 5 oz red candy melts
  • 5 oz blue candy melts
  • Red, white, and blue sprinkles


  1. Melt the white candy melts in the microwave according to the package instructions
  2. Dip each paper straw into the melted candy and then stick it into the smaller end of each rice krispie treat, on the side. Set the treats on parchment paper to dry. Set white candy aside.
  3. Melt the red candy melts in the microwave according to the package instructions.
  4. Holding onto the straw, dip each rice krispie treat into the melted candy, coating half of the treat with the red candy. Tap the straw on the side of the bowl containing the candy to remove the excess. Place the treats on parchment paper to dry. 
  5. Melt the blue candy melts in the microwave according to the package instructions.
  6. Holding onto the straw, dip each rice krispie treat into the melted candy, coating half of the treat with the red candy. Tap the straw on the side of the bowl containing the candy to remove the excess. Immediately sprinkle red, white, and blue sprinkles onto the candy, before it dries. Place the treats on parchment paper to dry.
  7. Re-warm the white candy melts in the microwave so they are melted again.
  8. Add the melted candy to a ziplock bag, trim off one corner and drizzle the melted white candy over the red candy-colored treats. Place the treats on parchment paper to dry.
  9. Store decorated treats in an air-tight container until ready to serve.

Fireworks Sugar Cookie Cake 


For the Cookie Cake:

  • 3/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2 cups all-purpose flour
  • 1 cup M&Ms. Use patriotic M&Ms for the 4th of July
  • 1/2 cup "jimmie" sprinkles use red and white for the 4th of July

For the Frosting:

  • 3 tablespoons unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons heavy whipping cream or milk


  1. Preheat the oven to 350 F. Line a 9" round cake pan with foil and spray with nonstick cooking spray.
  2. Make the cookie cake: Beat butter and sugar with a hand or a stand mixer until creamy. Beat in egg and vanilla, then mix in baking soda, salt, and cream of tartar. Slowly mix in flour. Stir in M&Ms and sprinkles.
  3. Press batter into the prepared pan, pressing more M&Ms onto the top as desired. Bake for 19-22 minutes or until the edges are just turning a light golden brown. It's better to under-bake this dough than over-bake it. The cake will continue cooking a bit as it cools so err don't he side of underdone for the best-tasting cookie. Let it cool completely before frosting.
  4. Make the frosting: beat butter until smooth, then slowly beat in powdered sugar until crumbly. Add salt and vanilla, then add 1 tablespoon of heavy whipping cream. Beat until smooth, adding more a teaspoon at a time to get a spreadable texture.
  5. To frost: Use a 1M tip and a ziplock or piping bag to decorate the cookie cake. Top with more sprinkles and M&Ms.
  6. Store loosely covered for up to 2 days.

4th of July Oreo Truffles 


  • 36 Oreo cookies
  • 8 ounces cream cheese softened
  • 1 pound white almond bark
  • 6 ounces red candy melts
  • 6 ounces blue candy melts
  • Sprinkles


  1. Line a baking sheet with parchment paper. Set aside.
  2. Using a food processor or large resealable bag and a rolling pin, crush the cookies into fine crumbs.
  3. In a large bowl, add the cookie crumbs and softened cream cheese. Mix together until well combined.
  4. Using a small cookie dough scoop, form into a ball.
  5. Roll the ball between your hands until it's smooth.
  6. Place on the prepared baking sheet.
  7. Chill in the refrigerator for at least 30 minutes, longer is fine.
  8. Break the almond bark into squares and place it in a microwave-safe bowl.
  9. Start heating it in the microwave for 1 minutes, stir the chocolate.
  10. Continue to heat for 10-20 seconds at a time, stirring after each time. Stop when there are a few bits of chocolate left, then stir until completely melted. 
  11. Using a fork, dip a chilled Oreo ball into the melted chocolate and tap off the excess.
  12. Place on the prepared baking sheet.
  13. Let harden for about 10-15 minutes.
  14. Repeat with another layer of melted chocolate if necessary.
  15. Let it harden while you prepare the colored chocolate.
  16. In 2 separate microwave-safe bowls, add candy melts.
  17. Start heating in the microwave for 20 seconds, stir the chocolate.
  18. Heat for 10-20 seconds at a time, stirring after each time. Stop when there are a few bits of chocolate left, then stir until completely melted.
  19. Transfer melted chocolate to plastic squeeze bottles.
  20. Drizzle the chocolate over the top of the Oreo Truffles making red and blue chocolate designs of your choice.
  21. Immediately add the sprinkles, if desired.
  22. Store in an airtight container in the refrigerator until ready to serve.

Bomb Pop Cookies 


  • 1/2 cup butter, softened
  • 1/2 cup confectioner's sugar
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1/3 cup canola oil
  • 2-3/4 to 3 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • Red and blue paste food coloring
  • 1/2 teaspoon each cherry, raspberry and lemon extract


  1. Cream butter and sugars until light and fluffy.
  2. Add egg and oil, beating well.
  3. In another bowl, whisk 2-3/4 cups flour, baking soda, cream of tartar, and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball.
  4. Divide dough into 3 portions.
  5. Add red food coloring and cherry extract to one portions.
  6. Add blue food coloring and raspberry extract to the second portion.
  7. Add lemon extract to the untinted portion.
  8. Shape each portion into a 10-in. long block.
  9. Place red, white, and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, 30 minutes.
  10. Preheat oven to 350 F.
  11. Unwrap and cut dough crosswise into 1/4 in. slices. Place 1 in. apart on parchment-lined baking sheets. To create ridges, lightly press cookies with a fork.
  12. Bake until set, 10-12 minutes. Cool on pans for 2 minutes; remove to wire racks to cool completely. 

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